®
Shelf Life and Packaging
Webinar - October 1, 2019

Shelf Life and Packaging

In this 30 minute webinar, food scientists Mary Galloway and Zachary Cartwright will talk about how to get answers to your shelf life questions. Learn how to:

-Troubleshoot issues and complaints to find out why shelf life is ending sooner than expected

-Predict how recipe changes will impact shelf life

-Compare the effect of different ingredient options

-Evaluate whether a specific packaging option will help you achieve or improve shelf life

Register for the live webinar

Date: October 1, 2019 at 9:00 am - 10:00 am Pacific Time

* Required

 

Presenters:

Mary Galloway is a lead scientist in the METER Food Research & Development lab. She specializes in using and testing instruments that measure water activity and its influence on physical properties. She has worked with many customers to solve their moisture-related product issues.

Zachary Cartwright is a lead food scientist at METER Group. He helps customers achieve complete moisture analysis of their products and is an expert in the use of the Vapor Sorption Analyzer (VSA). He has a PhD in food science from Washington State University and a bachelor’s degree in biochemistry from New Mexico State University.

CONTROLLING WATER ACTIVITY

Need to reduce water activity in your product? Learn about the unique relationship between the product’s water content and water activity using a moisture sorption isotherm.

PREDICT MOISTURE MIGRATION

By using water activity, you can predict moisture migration and ensure that your product is safe, palatable, and shelf-stable.

MEASURE WATER ACTIVITY IN 5 MINUTES

Not a “quick mode” reading, but a direct measure of water activity to 0.003. No calibration, no approximation

SHELF LIFE SIMPLIFIED

Using water activity to generate all the data you need to predict your product’s shelf life - all from an experiment anyone, even a small startup, can afford to run.