Water activity or aw is the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water. Water activity is commonly associated with HACCP programs and is one way manufacturers can design a food product that is safe for consumers. Don’t make the mistake of assuming that a low aw will kill bacteria because it won’t! Accelerated has trained chemists, microbiologists and regulatory experts that will advise you on the technical aspects of your products so that you can get back to manufacturing yours. Contact Us today.
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