Water Activity

Water activity (aw) is an important consideration for food product design and food safety as a measurement of available water, which can be used to inhibit mold and bacterial growth, and affects the shelf life, safety, texture, flavor, and smell of foods. Food designers use water activity to formulate shelf stable products and to help predict how moisture migration will affect product, for instance preventing the moisture content of raisins to affect the crispness of cereal.