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.
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 …
Without chemical preservatives and powerful humectants like salt and sugar, cold pressed bars have a very narrow margin for safety, profitability, and product quality.
Functional foods need a shelf life that guarantees not only safety but effectiveness of the functional ingredient. Water activity can help.