Many companies are aware that improper levels of moisture can lead to product waste, but yet, many are not doing anything to protect the integrity of their brand. Moisture damage can impact a companies business and lead to profit loss. Regardless of the amount of moisture, the financial impact from damaged products, operational costs and brand reputation will be huge.
Moisture content changes the appearance, texture, and flavor of the food. It causes mold in grains, soggy cereals, caking and clumping of dry powders and cake mixes. Other problems are crystallization and stickiness. Products with excess moisture content are easily susceptible to the microbial activity, such as mold and mildew. In contrast, lack of moisture causes defects such as cracking, splitting and crumbling, thus reducing the shelf life.
Part of the challenge companies face is not knowing the simple solution on how to prevent moisture damage. Controlling moisture can be as easy as including a desiccant inside any packaged product or including it during storage or while it’s in transit. When moisture is not controlled, any difference within the products appearance will effect the shelf life and directly impact profitability.