Until now, there has been a common belief that food with water activity below 0.6aw is safe, can be easily processed and comes with a very long shelf life. Recent studies have clearly shown that this assumption is not correct. Moreover, most companies are missing optimisation opportunities in the manufacturing process and thereby produce at higher costs than necessary.
A recent study* has validated the use of a TA.XTplus texture analyser for evaluating objectively the effectiveness of personal care products on the physical characteristics of hair. The study highlighted how analytical technology can help the industry substantiate ambitious marketing claims about shampoos and conditioners that claim to leave hair soft and manageable.