Laura Ward
Are dogs becoming fussier eaters?
As knowledge of what makes dog food palatable grows deeper, and greater numbers of additions are made to pet diets to make them more appealing, researchers are asking if this is encouraging canine food selectivity.
Sourcing nutrition from the sea – fish, krill and algal omega-3
As pet food makers seek to include DHA in their products to boost functional benefits, there’s an increasing need to find sustainable sources of this nutrient.
Texture matters: The role of coatings in extruded pet food
New technological advances, such as dual layering for coated kibble, show a sustained commitment to innovative pet nutrition.
The flavor factor: using science to make pet food more palatable
Ongoing research helps clarify the intricacies of making food agreeable to the taste, aiming to improve the eating experience for pets.
Formulation requirements on moisture and starch for extrusion
Maximizing nutrition while optimizing the processing of extruded products can be a challenging operation.
Diving into the world of homemade and raw food
Alternative diets are popular, but the limited available research on the benefits and risks for both pets and people poses a difficult task to pet owners.
Figs: a promising fiber source for pet diets
Figs can provide health benefits and improve product quality. What’s their potential as a source of functional fiber in pet food formulations?