Food quality assurance is key. As a bar manufacturer, water activity is the primary metric we use for shelf life testing.
What if you could create an isotherm in just 48 hours? The VSA does that and more.
Functional foods need a shelf life that guarantees not only safety but effectiveness of the functional ingredient. Water activity can help.
Learn everything about how water activity can increase your profit and improve product quality and safety—all in one place.
A step-by-step guide to help you figure out the exact packaging your product needs for maximum quality and profit.
The correlation between water activity and critical safety and quality factors that existsin the unfrozen state does not exist in the frozen state.