Moisture content and water activity are key parameters in predicting the stability of low moisture content products. However, conventional methods for moisture content and water activity determination (e.g., loss on drying method, Karl Fischer titration, dew point method) are time consuming, demand specialized equipment and are not amenable to online processing. For this reason they are typically applied at-line on a limited number of samples. Near infrared hyperspectral chemical imaging is an emerging technique for spatially characterising the spectral properties of samples. Due to the fast acquisition of chemical images, many samples can be evaluated simultaneously, thus providing the potential for online evaluation of samples during processing. In this study, the potential of NIR chemical imaging for predicting the moisture content and water activity of a selection of low moisture content food systems is evaluated.