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.
Over-processing food products can cause losses in taste, texture, and ultimately, profit. Hurdles allow milder forms of food preservation while keeping products safe.
In recent years, water activity has joined the ranks of long-favored methods like Karl Fischer titration, HPLC, GC, and others
Mold tends to show up when manufacturers expect it least. When it does show up, it’s tough to scrub it off a brand, if not a product. With all the innovative food science and modern packaging in the industry, why does mold keep showing up in …