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Research & Development
THE KEY TO R&D

Master moisture. With its outsized influence on texture, shelf life, microbial growth and more, moisture will make or break any formulation. There’s simply no substitute for direct, high-precision, reliable moisture analysis. 

Education guides

Discover all education guides

The food manufacturer’s complete guide to shelf life

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Quality, safety, stability, microbial growth and more – water activity affects so many facets of shelf life. We've assembled everything you need to know about how to make the most of it.
Education guides4 min read

The food manufacturer's step-by-step guide to lowering water activity with humectants

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There are countless humectants on the market, and many ways to use them profitably — but which one is right for you, and how should you put it to work?
Education guides5 min read

Get the complete picture. Simple moisture content measurements leave out half the information. METER instruments focus on heavyweight metrics to give you the complete moisture picture.

AQUALAB VSA

Make detailed moisture maps to predict, understand, and control moisture’s effects. High-resolution moisture sorption isotherms for shelf life prediction.
  • Isotherms in <48 hours
  • 200+ data points / isotherm
  • 5 min. test setup
explore AQUALAB VSA
Request a quote

AQUALAB TDL 2

Precise aw readings in minutes — even on volatile samples that cripple other instruments.
  • Near-invincible laser sensor
  • Read highly volatile substances
  • Accurate to ±0.005 aw
explore AQUALAB TDL 2
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A research-driven pedigree. Founded by a renowned scholar and research scientist, we’ll always stay true to our lab-driven roots. We test every product we develop extensively on real-world studies in our labs before releasing them to the public.

 
Knowledge Base

Learn, apply, grow. Discover everything you need to know about water activity and moisture optimization in our Knowledge Base.

DVS moisture sorption isotherms and food stability

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An isotherm is a graph that maps the relationship between moisture content and water activity. Every food manufacturer needs the insights isotherms deliver – here's why.
Expertise library4 min read

Calculating the change in energy for food scientists

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A change in energy comes with a change in vapor pressure. Let's break down how the first law of thermodynamics can help calculate the amount of change.
Expertise library3 min read

Simplify Your Approach to Product Stability Analysis in Powders

Watch webinar
Product stability analysis doesn’t need to be complicated. Join us to explore the science of powder stability, flow and caking – and 5 simple methods to control them.
Webinars49 min watch

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