Demand for healthier snacks and treats continues to grow. Innovative new sweeteners abound. But in the scramble to develop the next great clean-label snack, food companies are finding that each sugar substitute comes with a special set of challenges.
Webinars46 min watch
Natural ingredients 101: Moisture in dried fruit & nuts
Natural ingredients can be unreliable and unpredictable. But skyrocketing demand for clean labels and familiar ingredients can’t be ignored – so what’s a food manufacturer to do?
Correctly managing moisture in animal feed is a game-changer. Not only can improving moisture processes lead to safer and more consistent products, but doing so can also produce an impressive financial impact. This webinar examines the key to moisture control success: water activity.
Webinars30 min watch
5 costly drying process mistakes and how to avoid them
Baking, dehydrating, smoking, drying, curing. Whatever you call it, it comes down to the same thing: Removing water. Most food companies do it – but doing it precisely and consistently isn’t easy.
Webinars30 min watch
Measuring moisture content in food and supplements
Of all the moisture content measurement methods, how do you choose the right one? And how do you get consistent, precise results once you have? It can be overwhelming, but getting it right pays dividends.
Webinars44 min watch
Understanding isotherms: What vapor sorption can and can’t tell you
Moisture content and water activity. Each has its assigned roles and responsibilities. They’re often used separately, and for very different purposes. But can they work together?
We did a battery of tests on the top 12 jerky brands. Get insider insight into how their water activity levels, pH, moisture content, overpack and underpack ratings compare.
Watch Mary Galloway, head of METER Group’s R&D lab, explain how to apply water activity and related principles for maximum effectiveness and risk prevention.