water activity

Explore " water activity" with insightful episodes like "Episode 39: Michelle Schwenk, Bellis Food Solutions", "Episode 27: Melissa Coppel Chocolate and Pastry School", "Episode 24: ITEGA (Institute of Packaging Technology and Food Engineering)", "Episode 23: Mori Food Technology" and "Episode 22: Hostess Brands" from podcasts like ""Water In Food", "Water In Food", "Water In Food", "Water In Food" and "Water In Food"" and more!

Episodes (14)

Episode 39: Michelle Schwenk, Bellis Food Solutions

Today, we delve deep into the science and innovation with Michelle Schwenk, the president and food science consultant at Bellis Food Solutions in Decatur, Illinois. Bellis is a company renowned for its insights into formula development, technical guidance, and testing for the food industry, working with everything from candy to dairy.

We reveal the joy of coupling water science with food processing. From the process of creating unique food products to understanding the importance of water activity and isotherms in maintaining food quality and predicting shelf life - we've got it all.

Michelle's got some fascinating stories about troubleshooting tricky food formulas and how her expertise in water activity came into play. We'll hear about the intriguing transformation story of sticky gummies and the low sugar product category, which Michelle describes as a challenge in the food industry.

So food nerds and innovators alike, let's get ready to dive into an enriching conversation filled with the complexities of food science, obstacles, and advances in our industry. This is an episode every food-preneur be they seasoned or budding shouldn't miss.

enNovember 21, 2023

Episode 27: Melissa Coppel Chocolate and Pastry School

Today my guest is Melissa Coppel, who is the owner of the Melissa Coppel Chocolate and Pastry School in Las Vegas, Nevada. Many of her students have a dream of opening their own business someday, and she helps them realize that there is a lot more to chocolates and pastries than just making a delicious tasting product. From formulations to shelf life predictions, one key aspect of Melissa’s curriculum is understanding water activity and its impact on food safety and quality. Let’s hear what Melissa has to say on Water in Food.

Melissa Coppel

https://melissacoppel.com

enJune 01, 2022

melissa coppel chocolate and pastry school

Episode 24: ITEGA (Institute of Packaging Technology and Food Engineering)

My guest is Dr. Anne Maltais, a senior scientist and researcher at the Institute of Packaging Technology and Food Engineering, located in Montreal, Canada. The Institute develops innovative and eco-responsible packaging solutions. Let's hear what Anne has to say on Water In Food.

enFebruary 08, 2022

Episode 23: Mori Food Technology

On this episode of Water In Food, we're joined by Nadia Hallaj of Mori. Based in Boston, Massachusetts, Mori is known as being an anti-waste company, specializing in keeping food fresher for longer by using nature-inspired protection. Let's learn about how Mori is able to better understand the effectiveness of their protective layers using water activity measurements and moisture sorption isotherms in this episode of Water in Food.

enJanuary 18, 2022

water-based protective layer

water activity

Episode 22: Hostess Brands

Today my guest is Dr. Vivian Allen who is a senior research scientist in product development at Hostess Brands. From new product conception to commercialization, Dr. Allen works in a fast-paced environment and is always looking for new solutions and technologies to improve her team’s R&D processes. One recent addition to her laboratory is the ability to create dynamic dewpoint isotherms, and in this episode we will be learning about how she is using this data to save time and make predictions about new products. We will also be discussing how METER Group has partnered with Hostess in all aspects of their production, from MASTERING their products in R&D, MEASURING their products for quality control, and MANAGING products during production to make perfect products every time.

enDecember 07, 2021

Episode 18: Univ. of Arkansas, Division of Agriculture

The state of Arkansas is a major hub for rice production in the United States. As such, it's the ideal region for agricultural research on the venerable crop. Leading that research is the University of Arkansas Division of Agriculture's Dr. Griffiths G. Atungulu and his graduate assistant Abass Oduola. Listen to how Dr. Atungulu and Abass use water activity and moisture sorption isotherms to advance their region's rice industry.

enSeptember 29, 2021

university of arkansas

water activity

Episode 16: Outcast Foods

Today we’re joined by Zack Farrar and Quinn Keily-Finlay of Outcast Foods based in Nova Scotia, Canada. Outcast uses plant-based technology that turns rejected produce from farmers, grocers, and food processors into nutritional supplements and powders. They do this by upcycling at-risk produce that would otherwise go to waste. A critical step towards Outcast’s success has been understanding the water in their products, setting the right moisture targets, and reducing variation throughout production. Let’s hear what Zack and Quinn have to say on Water in Food https://outcastfoods.com/

enAugust 16, 2021

Episode 12: Thorne Research

Welcome to another episode of Water in Food. Today, I'm joined by Research Scientist Aaron Denzler of Thorne Research, a wellness-driven leader in health technology. Aaron works closely with Thorne's Effusio line of dissolvable beverage disks. He uses high-resolution dynamic isotherms to assess shelf life and evaluate packaging needs of Thorne's products. Let's hear what Aaron has to say on Water In Food.

enApril 22, 2021

vapor sorption analyzer

effusio

Episode 11: Virginia Park Foods

Today I am joined by Mohammad Hossain, the Director of Food Safety, Quality and Compliance at Virginia Park Foods based in California. Virginia Park Foods manufactures gluten-free certified pasta. In this episode, Mohammad talks about oven drying, moisture content, water activity, and his hopes of building a culture of food safety. Let's hear what he has to say on Water In Food.

enMarch 23, 2021

critical quality point

critical control point

Episode 8: Arkopharma (Water in Pharmaceuticals)

Today I'm joined by Fabienne Latournel-Perrot, a French research and development team manager at Arkopharma Laboratories. In this special episode, we're stepping out of Water in Food to learn about water in pharmaceuticals and nutraceuticals and how moisture sorption isotherms are applied to these industries. Let's hear what Fabienne has to say on Water In Food ...

Water In Food

enJanuary 18, 2021

clinical trials

pharmaceutical industry

water activity

moisture sorption isotherm

moisture content

Episode 7: Voyaging Foods

Today I’m joined by Brynn Foster, founder of Voyaging Foods based in Hawaii. Brynn founded her gluten-free, artisan milling company in 2005 and does it all...from farming to distribution, to studying and applying food science principles like water activity. Let’s learn about Brynn’s company and her desire to make indigenous plant products more accessible on Water in Food.

enJanuary 11, 2021

Episode 5: Pan's Mushroom Jerky

Today I’m joined by Michael Pan in Portland, Oregon. He is the creator of Pan’s Mushroom Jerky, a plant-based alternative snack to traditional meat jerkies. From taking a very novel approach for product development, to cultivating desired tastes and textures, Michael has been able to scale his production and improve his process measurements in a fascinating way. Let’s hear what he has to say on Water In Food

enOctober 08, 2020

Episode 3: Simmons Pet Food

Today, I’m joined by Rick Stoller of Simmons Food, one of North America’s largest producers of poultry, pet, and animal nutrition products. Family-owned since 1949 and based in Arkansas, Simmons employs over 7,000 team members. Rick’s primary focus is process improvement in dry end treats. Let’s listen to his thoughts on Water In Food.

enAugust 24, 2020

Episode 2: Nailing Water Specs in All-Natural Dried Fruits

Sunrise Fresh is a family-owned farm in California, growing and selling the number one dried fruit on Amazon. Jake and Case Samuel, CEO and VP of Sales, join Zachary Cartwright for a discussion on how this overachieving dried fruit farm leverages the power of water activity in annual production and product development.

enJune 19, 2020