Testing Shelf Life of Food
10 Jul 2013

Food manufacturers are playing a vital role in fighting food insecurity by adapting their current manufacturing practices to incorporate longer shelf life demands while maintaining high quality products that consumers enjoy. This includes more stringent protocols for making goods, as well as an increase in quality checks for the final products. One of the key components that requires control is water. If products have too much moisture then there is an increased risk for molding and spoilage. If too little water is present then the product may be brittle and have an unsuitable taste. Download this application note to learn about methods for food quality and moisture content analysis.

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