Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

The method of processing pet food significantly influences its nutritional value, digestibility, and safety. Factors such as temperature, moisture levels, and ingredient type play crucial roles in determining the quality of the final product. Here, we detail how different processing techniques, temperatures, and moisture content affect nutrient retention, safety, and overall pet health.

Ingredient and Product Processing in Pet Food: Balancing Nutrition, Temperature, Safety, and Quality

Interesting News . Nov 21, 2024

The method of processing pet food significantly influences its nutritional value, digestibility, and safety. Factors such as temperature, moisture levels, and ingredient type play crucial roles in determining the quality of the final product. Here, we detail how different processing techniques, temperatures, and moisture content affect nutrient retention, safety, and overall pet health.

1. How does temperature impact nutrient retention during processing?

Temperature can both enhance and degrade nutrients, depending on the processing method and duration:

Starch Gelatinization: Higher temperatures, such as those reaching up to 150°C during extrusion, improve starch gelatinization. This process increases carbohydrate digestibility and allows for a more stable blood glucose response in pets.
Amino Acid Degradation: However, excessive heat, especially above 160°C, can reduce the availability of amino acids like lysine. Studies indicate that high drying temperatures (200°C) in extruded diets lower lysine, linolenic acid, and linoleic acid concentrations, impacting overall protein quality (Tran et al., 2011).

Quality control during processing can help balance the benefits of starch digestibility and amino acid retention, ensuring nutrient integrity in the final product.

2. What role does moisture content play in pet food, and what are the ideal levels?

Moisture content in pet food affects texture, palatability, and potential health benefits, particularly for cats:

Natural Diet Alignment: Higher moisture levels (70-85%) are closer to the natural diet of wild prey and support hydration. This can be especially beneficial in cats, which are prone to urinary tract issues. Studies show that diets with approximately 73% moisture significantly reduce urinary specific gravity and calcium oxalate supersaturation, supporting urinary health (Buckley et al., 2011).
Optimal Hydration for Weight Management: Moisture-rich diets help with weight control, as cats on a diet containing 40% moisture ate less and maintained better hydration than those on dry diets with 12% moisture (Cameron et al., 2011).

For pet health, canned, pasteurized, raw, and frozen diets are options that naturally contain higher moisture levels.

3. How do raw and extruded diets compare in digestibility?

The processing method affects how digestible a pet food is:

Higher Digestibility in Raw Diets: Studies show that raw or lightly cooked diets, such as a beef-based diet, have higher total tract digestibility than extruded diets, which undergo high-temperature processing.
Challenges in Extrusion: Extrusion involves temperatures typically ranging from 100°C to 200°C and is known for reducing some nutrients' bioavailability due to the processing demands.

Raw and lightly cooked diets may align better with pets’ digestive capabilities, but extrusion offers shelf stability and reduces the risk of nutrient degradation when controlled at lower temperatures.

4. What safety concerns exist with raw diets, and how can they be addressed?

Raw diets present risks of bacterial contamination, which can endanger both pets and humans:

Pathogens in Raw Meat: Raw meats often contain pathogens like Salmonella, E. coli, and Listeria, which pose risks of foodborne illnesses, especially for vulnerable groups like children and immunocompromised individuals. Studies show that dogs fed raw meat have a higher rate of Salmonella shedding compared to those on processed diets (Lefebvre et al., 2008).
Safety Recommendations: The FDA, AVMA, and AAHA recommend against raw diets due to contamination risks. Pasteurization or thorough microbiological testing can mitigate these risks, providing safer alternatives without sacrificing the benefits of a less-processed diet.

For safe handling, manufacturers can adopt minimal processing methods, like pasteurization, to reduce bacterial load while preserving moisture and nutrients.

5. How does minimal processing support both nutrition and safety?

Minimal processing techniques balance safety and nutrient retention, catering to pet owners who prefer natural diets:

These practices ensure that minimally processed foods meet the nutritional needs of pets while aligning with food safety standards.

Summary of Processing Techniques, Temperatures, and Effects on Pet Food Quality

Processing Method	Temperature Range	Effect on Nutritional Quality	Impact on Safety
Extrusion	100-200°C	Increases starch digestibility but can reduce amino acid availability at higher temperatures.	Requires careful monitoring to maintain nutrient retention.
Drying	160-200°C	Higher drying temperatures can degrade lysine and essential fatty acids.	Lower temperatures preserve nutrient integrity.
Moisture-Rich Processing	Ambient to 85°C	Canned and high-moisture foods align with natural diets, supporting hydration and urinary health.	Provides shelf stability; minimizes contamination risk in sealed products.
Raw and Light Cooking	Minimal to 75°C (pasteurization)	Retains natural nutrients and higher digestibility; pasteurization can eliminate harmful bacteria.	Increased risk without pasteurization; microbiological testing advised.

To learn more about optimizing pet food nutrition while maintaining safety, contact our expertise at Food Research Lab’s Pet Food Nutraceuticals Contract Research & Development Consulting, Outsourcing & Manufacturing Services. At FRL, we help manufacturers implement advanced processing techniques that support nutrient quality, safety, and pet health across all diet types