Precision Innovation in Pet Food

Innovation in pet food is an evolving topic driven by trends, including pet humanization, sustainability, and the pursuit of improved nutrition. Innovations in pet food production and processing aim to enhance specific nutrition, functional health, and digestive performance by using the right amount of bioactive compounds and nutrients. We will address this issue from the perspective of ingredient innovation.
 

Protein is one of the most important compounds for pet parents when purchasing pet food. Innovation is not the exception to this nutrient in the formulation process. Animal proteins (chicken, lamb, fish, etc.) are the most commonly used, but there are some alternatives. Moreover, others are in the initial implementation phase or used only in a few segments: 
 

• Insect proteins: Cricket flour, black soldier fly larvae, etc. are highly digestible, sustainable sources, rich in proteins and with less environmental impact.
   
• Vegetable proteins: Different from traditional sources, such as soybean paste. Nowadays, it is not surprising to see lentils, chickpeas, peas, and/or quinoa, among others.
   
  
  

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• Cell culture: Cultured meat for super-premium food is being studied.
   

Emerging functional ingredients are another important aspect of innovation in nutrients. They are not only nutritious but also beneficial for health. Sometimes, they result in superfoods that are detailed below:
 

• Spirulina, chia seeds, and blueberries were widely used in the pet food industry due to their antioxidant and anti-inflammatory benefits.  
   
• Prebiotics, such as FOS (fructooligosaccharides), MOS (mannan oligosaccharide), XOS (xylooligosaccharides), and beta-glucans are known as gastrointestinal microbiome enhancers that improve the growth of beneficial intestinal bacteria. 
   
• Probiotics are microorganisms that help the digestive system and the gut microbiome. Innovation in pet food is associated with probiotic capsules or spore-forming probiotics (e.g., Bacillus coagulans, Enterococcus faecium) which support extrusion thermal processing. 
   
• Postbiotics are by-product metabolites from beneficial bacteria that promote gut and immune health. They also reduce inflammation without needing living organisms.
   
• Enzymes, such as amylase, protease, and lipase are added to enhance nutrient digestibility, especially in diets with alternative ingredients. However, you should be careful since enzymes are thermolabile and need accurate technology to withstand the thermal process, for example, the extrusion. 
   
• Organic minerals are more bioavailable than traditional sources (sulfate or oxides); they strengthen metabolism, bone health, dermal health, and the immune system. In this segment, there are different organic sources, depending on the metal-binding element. Beginning with the most advanced technology, these can be bisqueled with HMTBa [(hydroxymethyl)butanoic acid]; followed by chelates, essential and non-essential amino acids, complex polysaccharides, or complex propionic acids (according to the AAFCO's classification).
   
  
  
• Vitamins are essential nutrients for pets' health and well-being. Food and vitamin capsules are typically combined in the pet food industry because they protect from heat and oxidation during the extrusion or cooling processes, improving the final product's stability.
   
• Phytonutrients and/or botanical extracts, such as polyphenols, flavonoids, and essential oils (e.g., rosemary, turmeric, and oregano) are an alternative due to their antioxidant, anti-inflammatory, and natural preservative properties. 
   
• Specific fatty acids can be a good source of polyunsaturated fatty acids or omegas. The controlled incorporation of EPA/DHA (omega-3) microalgae as a more sustainable ingredient than fish oil is not surprising. Medium-chain fatty acids are widely used as immediate sources of energy.
   
• Bioactive peptides are hydrolyzed protein by-products, for example, hydrolyzed collagen with specific functions (immune response modulator, joint health enhancers, cartilage regeneration, and skin elasticity). 
   
• Functional fermented vegetable foods, such as miso or kefir (adapted for pets), are beneficial as they provide natural digestive enzymes and beneficial microorganisms.
   
• Adaptogens (e.g., ashwagandha, ginseng, or rhodiola) are natural ingredients that help the body manage stress. Usually, they are used in supplements to reduce anxiety, support the nervous system, and adapt to changes. 
   

On the other hand, there is a trend to reduce toxic ingredients in food; in those cases, we must look for innovative alternatives.
 

• Reduce sodium, sugar, and synthetic additives by replacing artificial colorants with natural pigments (e.g., beta-carotenes, spirulina) or substituting artificial antioxidants with natural products. 
   

Referring to precision innovation, we cannot forget about integrating technology, such as apps that recommend diets or provide nutritional follow-up or intelligent vending machines that ration food and compile consumption data. 
 

Another innovative area we must follow closely is innovation in formulation and dosing. Microencapsulation technologies are still evolving to enhance the stability of sensitive compounds (vitamins, oils, and probiotics). Some lab tests allow the understanding of certain genetic predispositions and the gut health of our pets. The applied nanotechnology area is being developed, related to the use of nanoparticles that improve the absorption of minerals and antioxidants (even in the experimental or regulatory stage). Finally, data-driven formulation employs AI and nutritional algorithms that adjust the right amount of micro-ingredients according to age, breed, activity or pathologies, sleep, and pet food consumption in real time. 


By MVZ Armando Enriquez de la Fuente Blanquet
Source: All Pet Food Magazine