Food Webinars

Caking, clumping, solidifying in storage, sticking to machinery — if you work with powders, you’ve seen the obvious messes and misbehaviors

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.

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.

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.

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.

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.