The U.S. hemp-derived cannabinoid market is approaching a significant regulatory change. For manufacturers of gummies and other edibles, the immediate questions are understandably about cannabinoid composition, THC limits, ingredients and whether existing products can continue to be marketed. But if a gummy has to be reformulated, there is another question that deserves just as much…
Water activity has been part of food safety decision-making for decades, but the 2026 FDA Food Code gives it renewed practical relevance, particularly through new guidance for dehydration and freeze-drying. For businesses already measuring aw, the update is a useful reason to review whether the value being measured is actually connected to a scientifically supported…
Your Karl Fischer result is within specification, yet the product still shows moisture-related degradation during stability testing. Two batches contain almost the same amount of water but behave differently over time, or a change in excipient improves stability even though the measured moisture content hardly changes. In other cases, a drying process continues to remove…
Soy sauce has been produced for centuries using salt, fermentation and carefully controlled formulations to create a product that is flavorful, stable and, in many cases, suitable for ambient storage. The same principle applies to many other Asian sauces, including fish sauce, hoisin sauce, teriyaki sauce, stir-fry sauces and sweet-and-sour sauces. What is changing is…
The chapter describes the dew point/chilled mirror method in detail, which can create the impression that chilled mirror technology is mandatory. However, the scope of the chapter is broader: it allows water activity to be determined using different suitable hygrometric technologies. This distinction is particularly important for pharmaceutical laboratories evaluating water activity instruments for use…
FAQ How should a sample be prepared for water activity testing? The sample should be representative of the product and prepared consistently for every measurement. Depending on the product, this can include breaking or crushing solid samples, creating a homogeneous portion or ensuring that multi-component products contain a representative ratio of each component. How much…
Dried fruit is simple to make. Producing it consistently is not. Drying fruit is one of the oldest preservation methods in the world. Remove enough available water and microbial growth becomes increasingly restricted, allowing products such as raisins, dates, figs, apricots, mangoes and cranberries to remain stable for months rather than days. What sounds straightforward…
For nuts, “drier is better” is not a good water-activity strategy At first sight, moisture control in nuts seems easy. Nuts are low-moisture foods. Keep them dry and they should remain crisp, stable and safe. In reality, nuts are one of the best examples of why water activity management requires more than simply pushing a…
When food manufacturers think about water activity, they often think about the finished product. Measuring the final water activity is essential for confirming shelf-life and product stability, but it may not tell the whole food safety story. Many products pass through high-moisture processing stages before they become shelf stable. Doughs, slurries, batters, fillings, and hydrated…
Choosing a water activity meter is not simply a matter of selecting a sensor technology. Laboratories usually need to answer much more practical questions. How accurate and repeatable will the measurement be around the specification that matters? How stable will the system remain over years of routine use? What happens when products contain alcohols, organic…
