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Water Activity is a Critical Control Point in HACCP Plans

According to the USDA, "A potentially hazardous food does not include . . . a food with a water activity value of 0.85 or less."

Maximize Shelf Life

Use isotherms to perform packaging calculations and predict the effects of temperature abuse.

Moisture Content and Water Activity in One Instrument

Reduce error up to 90% with an odor-free, chemical-free method for measuring moisture content. Learn more >>

Test Water Activity at the Line

Make fast, accurate measurements with minimal training.

Why Doesn't Honey Mold?

Water Activity 101--Click here to learn more

Reduce Microbial Testing

USP & ICH guidelines allow reduced microbial testing if certain water activity standards are met. Learn more>>

Formulate to Maximize Quality and Profit

Use the right water activity target to ensure microbial safety, guarantee quality, and improve the bottom line. Read more>>

Prevent Caking and Clumping

Water activity can predict caking and clumping in dry powders. Read more>>

Predict Moisture Migration

Match and measure water activity in multi-component products to avoid texture changes and maintain quality. Read more>>
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What's New?

Free Virtual Seminar: Water Activity 301 - Beyond the Basics

January, 31 2012

Free Virtual Seminar: Top Ten Facts about the AquaLab VSA

January, 19 2012

Free Virtual Seminar: Measuring Moisture Content with Water Activity

November, 16 2011

Aqualab VSA Grant Winner Announced

October, 17 2011

Ted and his AquaLab: Controlling Nut Quality

August, 8 2011

Free Virtual Seminar: Beyond the Basics - Water Activity 301

July, 12 2011

IFT Virtual Seminar - Dynamic vs. Static Isotherms: Which is better?

May, 25 2011

Free Virtual Seminar: Water Activity 201 - Beyond the Basics

April, 26 2011

Tasty Sausages

April, 13 2011

Free Virtual Seminar: Water Activity Basics

February, 22 2011
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Pullman, WA 99163 - USA
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