ABSTRACTThe effects of varying ingredient levels of isolated soy protein, salt, glycerol, tapioca starch, and water on water activity values of an intermediate moisture, pork, pizza topping were evaluated. A model was developed which would predict whether a specific combination of these ingredients would achieve a desired water activity value. Levels of each ingredient were determined to be significant in predicting final product water activity values. No interactions between ingredients were significant. Applications for using the model to assist with foodservice product development were given.