Moisture Analysers for Food Manufacturing

Moisture control is one of the most critical quality factors in food production. From cereals and crisps to pet food and powdered ingredients, understanding and managing moisture content impacts so many things! In this blog, we explore how moisture analysers support the food industry, which technologies are best suited for high-throughput environments, and how to avoid common pitfalls.

Moisture Analysers in Food Production

• Moisture affects product taste, texture, and shelf life
• Food manufacturers use moisture analysers for accuracy and efficiency
• Choosing the right heating element optimises speed and sample compatibility
• Expert support and proper environments ensure reliable results
• Devices must meet BRC and HACCP standards

Why Moisture Analysers Matter in Food Manufacturing

Moisture control directly influences a product’s weight, shelf life, texture, and legal compliance. Inconsistent moisture levels can lead to batch rejections, reduced product quality, or failure to meet regulatory requirements such as BRC or HACCP standards.

It’s worth mentioning at this point, that moisture analysers are not usually HACCP compliant and that’s because they are usually used in a lab or outside of the food production line. BRC or SALSA do require you to show that all your weighing equipment has a full calibration history and audit trail.

For food manufacturers seeking rapid and consistent results, the Adam PMB Moisture Analyser is frequently chosen for its speed, reliability, and accuracy, especially in conformity checks during production. One real-world application involves food processors using the PMB to verify moisture content in raw ingredients and finished goods before packaging. This helps ensure each batch meets strict moisture thresholds, avoiding costly waste and quality control issues.

Richardson Milling, Jordans, and Fold Hill Food, all users of moisture analysers rely on these devices to ensure their products maintain the correct moisture content. Even a small deviation can affect flavour or texture, rendering a batch unsellable. Walkers Crisps, often regarded as the gold standard for consistency (though not currently a customer), are a prime example of how strict moisture control ensures uniform taste and product experience, every single time. Moisture analysers play a vital role in maintaining this level of repeatable quality.

Common Pitfalls: Why Moisture Results Can Fluctuate

While moisture analysers like the Ohaus MB25 offer high levels of accuracy, a frequent mistake made by food manufacturers is underestimating their sensitivity. These devices are often more accurate than they’re perceived to be. As a result, they’re sometimes placed in unstable environments such as busy factory floors where factors like vibrations, temperature shifts, and air movement can significantly affect readings. It’s also not HACCP compliant if placed on a production line and should be moved into a lab.

To avoid unreliable results, it’s important to position the analyser in a controlled environment, ideally a laboratory or a vibration-free testing room. Additional steps such as staff training, consistent sample preparation (including proper grinding), and using the correct sample weight can further improve repeatability and minimise result drift.

Choosing the Right Heating Element

The type of heating element used in a moisture analyser has a major impact on speed, energy efficiency, and suitability for specific sample types.

TOP TIP: If you want fast moisture analysis, use halogen or tungsten models and make sure to calibrate them annually for best performance.

Below is a comparison of common heating elements used in moisture analysers:

The Role of Expert Support in Moisture Accuracy

All food products need to be tested for conformity. Our business is critical for food manufacturers as without our expertise to recommend the correct products, set them up, train, and to regularly calibrate the devices quality would drop and moreover the food wouldn’t taste as good. Remember that a difference in consistency means a difference in product.

By partnering with weighing and moisture analysis specialists, food manufacturers can ensure that devices like the Adam PMB or Ohaus MB25 are configured and maintained for optimal performance. From product selection and installation to ongoing calibration and training, expert support is a crucial part of quality assurance in modern food production.

Final Thoughts

All food products need to be tested for conformity. Our business is critical for food manufacturers. as without our expertise to recommend the correct products, set them up, train, and to regularly calibrate the devices, quality would drop. More importantly, the food wouldn’t taste as good! Remember, a difference in consistency means a difference in product…

If you’re ready to improve consistency, reduce waste, and deliver better flavour, start with a professionally supported, calibrated moisture analyser.

Written by the scalesandbalances.co.uk team, drawing from the expertise of Operations Director (formerly Site Engineer), Stuart Kemp.