Alexandra Wesker

A decade of studies has broadened the scientific assessment of insect inclusion in pet food from protein quality and digestibility to safety, palatability and potential health benefits.

Science and brands alike are being pushed to explain how production methods affect digestibility, nutrients and health.

The category is growing faster than the traditional mainstays of pet foods, driven by ingredients that claim to offer health and sustainability benefits.

Ongoing considerations for producing a good premix include optimizing the shelf life of vitamins and improving the consistency of particle size.

Often considered waste, this byproduct can be naturally extracted and is highly functional. Using it in pet products could capitalize on nutritional trends.

Supplementing a complete pet diet with various ‘extras’ – whether homemade or shop-bought – is common, but the practice can be nutritionally detrimental.

Pet food has progressed significantly in recent times, with the process of extrusion required to accommodate new developments.

Plant ingredients are routinely added to pet foods, but formulations and amounts can vary greatly – as can potential benefits.

‘No added preservatives!’ The varying water content in pet food affects the need for preservatives, and therefore the labeling and claims of pet food manufacturers.

Emulsifiers and stabilizers come from a variety of sources and help achieve the desired consistency of wet food and other liquid products; some can even provide health benefits.