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"Sustainability in the Pet Food Industry"

8+ MIN

24/02/2022

"Sustainability in the Pet Food Industry"

Each one with different degrees of practical execution, but all promoting changes and questioning the current paradigms of production, distribution and consumption of the goods that society requires to run properly. The pet industry can´t break free from this reality and innovations are being incorporated aimed at increasing sustainability and reducing the environmental impact of responsible pet ownership. The deployment of these changes are taking place simultaneously at various organizational levels. Starting with the most formal level, all the national ones have approved laws to control industrial activity to minimize its environmental impact, in our country there is a national framework and provincial regulations, all these laws are mostly based on the sustainability objectives of the United Nations, and are the guiding framework for the other organizational levels. Then we have several examples of second-degree institutions such as business chambers or federations, non-governmental organizations such as ISO or foundations dedicated to sustainability and certification bodies. At a more basic level are companies of various sizes, among which transnationals are clearly ahead. It is worth to set apart between companies that produce general goods or services and the emergence of new companies that provide goods or services specifically related to sustainability, such as The Ocean Clean Up, a company whose objective is to remove floating plastic from rivers and oceans around the balloon. Finally, and not least, it is the decentralized organization of citizen-consumers, who have also incorporated new behaviors and fundamentally consistently demand greater environmental care from companies and governments. Figure 1: cascade of relationships between the different international commitments, national legislation, business strategies and demands / new behaviors of citizens around the new vision on business sustainability. Now, what are the specific guidelines and concepts that apply to the pet industry and its social relationships At the legal level, all companies in Argentina must comply with the regulations derived from Law 25675 (2002) National Environmental Policy, on the other hand, there is already specific legislation on climate change Law 27520 (2019) Adaptation and Mitigation to Climate Change . Each province and municipalities also got some specific regulations that are those of effective compliance for the operation of production units. The management of gaseous emissions, liquid effluents, industrial and hazardous solid waste, are some of the key aspects for obtaining the Environmental License, a document that indicates compliance with the legislation. In the business field, additional certifications have emerged that seek, in addition to complementing, to some extent exceed current regulations to achieve an organization oriented towards sustainability in all its operations and business strategies. The most important are the ISO 14001 Environmental Management System standards and the certification as Company B, which implies changes in the same structure of the corporate contract to include caring for the environment as a business objective at the same level of importance as the profit itself. Of all concepts that have emerged from this new way of thinking about our activities, perhaps the most important on a practical level are the Environmental Impact Analysis and the Life Cycle Assessment. The first focuses on determining the individual incidence of an operation or ingredient with respect to standardized environmental indicators such as the emission of greenhouse gases or the contamination of bodies of water. The second monitors the entire life cycle of a manufactured product, from the purchase of its ingredients to its final disposal as waste. Both concepts help to make practical decisions and carry out objective evaluations of our industrial activities to constantly and significantly reduce the negative environmental impact, but also to increase the positive one. Let's check the sources of information on environmental impact of the pet food industry. The most important study carried out to date was by FEDIAF (European Pet Food Industry Federation). The study did a thorough analysis on the value chain of our industry with the concept of 'cradle to grave' (from the cradle to the grave, literally or the entire life cycle as it is usually used in Spanish). The first important point to highlight are the standardized impact factors assessed: Climate Change - Biogenic Climate Change - Climate Change, Use and Transformation Particulate Material - Acidification - Eutrophication and Pollution Water use - Land use - Fossil resources On the other hand, the value chain was divided into four areas: Ingredients Manufacturing Packaging Use and Final Disposal (landfill, recycling, reuse) Finally, it should be mentioned the dry and wet products for cats and dogs were all analyzed separately. Since the results of each impact factor are expressed in very different units, a qualitative comparison of each area is presented as a percentage. Figure 2: Comparative graphic analysis of the study on the environmental impact factors carried out by FEDIAF for the pet industry in Europe. Percentage environmental impact of each of the four areas of the value chain in the four types of food, in which the category was divided to conduct the study. The result of the analysis makes it possible to clearly differentiate between wet and dry food. Thus, for example, pet foods got a greater environmental impact due to the ingredients that compose them, and in wet foods the impact of the packaging increases in percentage, mainly due to the fact they are packaged in smaller containers. Another interesting fact that emerges from the study is the four areas of the industrial chain, the ingredients are the ones that have the greatest combined impact, and in particular they contribute to Climate change and the Eutrophication of waterways. Figure 3: Dry pet food. Quantification of the impact of each area of the value chain on the different environmental factors studied. As can be seen, the ingredients have the greatest environmental impact in this type of product. Figure 4: Wet pet food. Quantification of the impact of each area of the value chain on the different environmental factors studied. As can be seen, the ingredients and packaging have the greatest environmental impact in this type of product. These important conclusions emerge from FEDIAF's analysis: Ingredients have the greatest impact in the environmental of our industry, the generation of those ingredients in reality, and especially those of animal origin. For example, beef has an environmental impact on the climate change factor - greenhouse gas emissions that is 10 times higher than that of soybean oil, to take just two examples. (See figure 5). In dry foods, the contribution of ingredients to environmental impact is significantly higher than in wet foods. Figure 5: Greenhouse gas emissions with impact on climate change in the production of various foods. Source Our Wolrd in Data, official database of the University of Oxford used by the UN to monitor the progress of the 2030 sustainable development goals. Packaging has the second highest weight in pet food manufacturing considered only the materials. In the case of packaging, its impact is due to the consumption of fossil resources and contribution to climate change, but also to the emission of particulate material. The contribution of packaging is significantly higher in the case of wet pet foods, since they use smaller containers and the proportion of packaging in the product is higher. Distribution is in third place as the area with greater impact on the environment, mainly due to the consumption of fossil resources, the contribution to climate change and the pollution of water courses. Being its relative impact a little higher in wet pet food than in dry pet food. From the conclusions of the FEDIAF study it is evident that any serious initiative to reduce the impact of our industry on the environment must include ingredients and packaging, analyze two practical cases to exemplify the use of the concepts defined so far in the real world, Changes in the packaging, and please don´t confuse recyclable with low environmental impact. In 2019, North American pet food company Earth Animal considered a packaging change for its dog food Wisdom® I wanted to understand the total environmental impact of three different flexible packaging options: Biological base (your existing packaging) Traditional multi-layer petroleum-based plastic Monomaterial ready to recycle Through the services of the non-governmental association Pet Sustainability Coalition[1],the main benchmark in sustainability for the pet industry in the US, a comprehensive Life Cycle Assessment was carried out in order to compare the options. The main summary is without a correct life cycle assessment an incorrect decision would have been made. Figure 6 shows a summary of the results of the life cycle assessment that was used to make the final decision. Figure 6: Earth Animal compared the impact of fossil fuel use, greenhouse gases, and water consumption throughout the life cycle of three different packaging options. Results for every 11500 bags of 500g capacity. As can be seen in the graphical analysis, although the bio-plastic that the company currently uses consumes a little more water during its production, it consumes fewer fossil resources in its preparation and emits less greenhouse gases. With which it is clear that bio plastic continues to be the best option globally analyzed. An important point to consider is that, through a complete life cycle assessment, it becomes clear that a recyclable material is not always the best option to make a change. Reducing the impact of ingredients in the pet food industry. Another case analysis carried out by the Pet Sustainability Coalition for Josera, a US pet food company, was carried out to compare the impact of two different ingredients in a hypoallergenic formulation, taking into account not only the impact of the ingredient itself, but also the of its production and transport. Figure 7: Comparison of the impact on greenhouse gas emissions with a negative impact on climate change for two formulations of a hypoallergenic product from the North American company Josera. The environmental impact was calculated taking into account all stages of the life cycle of each ingredient, from its production on the farm to its transport to the pet food factory. Data from the Pet Sustainability Coalition. The conclusion of the study carried out by the Pet Sustainability Coalition for Josera is that the formulation of a food to reduce skin allergy problems based on insect proteins is 82% less environmentally expensive for the planet than a product based on lamb proteins. While the relative impact of the plant and mineral ingredients that make up the insect meal formulation is higher, the environmental footprint of insect protein is only 18% that of lamb. Therefore, the total environmental impact of the insect-based product is a lot lower. It should be noted that insect proteins and plant proteins have a significantly lower environmental impact than proteins of animal origin, especially those of beef. That´s why a real way to reduce the environmental impact of our industry, especially the emission of greenhouse gases, is to replace animal protein sources with vegetables and insects, which emit less greenhouse gases, use less surface area. soil and less pollute waterways. Finally, we will briefly analyze a recent article that allows us to put the impact of the pet food industry in context. The study is only for dry foods so the total values of the industry added to wet foods are higher. Emissions: 56 - 151 Mt CO2 eq, which is comparable to 1.1% - 2.9% of total agriculture. Emissions from the pet industry would rank it as the 60th country (Philippines) Land use: 41 - 58 Mha land use, equivalent to 0.8 - 1.2% of total agriculture. Impacts comparable to an area twice the size of the UK. Water use: 5 - 11 km3 water, 0.2 - 0.4% of total agriculture. Although it is not one of the industries that has the greatest impact on the environment, our activity is not negligible at all. That is why our responsibility as professionals in the sector is to seriously evaluate the alternatives to minimize our environmental footprint. Source: WMG

Emerging protein sources for the pet food industry

Trends

7+ MIN

06/12/2021

Emerging protein sources for the pet food industry

The impact that our civilization has on the functioning of the environment is increasingly evident and less debatable. Although there are still niches of controversy and rejection of the idea that human development is responsible for changes in the functioning of the climate and global processes of the planet, a large part of the population has already adopted this idea as true and has also taken measures concrete to mitigate the footprint that each of us leaves. The vision of this crucial issue for society is strongly influenced by age range, so young people are not only more concerned about this issue and less likely to deny it, but also take the lead in incorporating concrete behavior changes that modify their consumption habits. There are several very marked trends in the new generations regarding their way of facing consumption to meet their needs, one of the fastest growing is to replace the consumption of products of animal origin with alternatives, mainly vegetables. This has generated a whole range of profiles that can be classified into one of these groups. Flexitarians: they admit the consumption of meat and animal products in a moderate and sporadic manner, mainly on social occasions, they give priority to the consumption of vegetables and vegetable derivatives. They represent approximately 16% of the global population and 85% are under 60 years of age. Vegetarians: they do not consume meat, but they do consume some derivatives such as dairy, eggs and honey. About 10% of the world's population is vegetarian, India alone has over 350 million vegetarians. Vegans: do not consume any type of animal product, including leather and events where animals are used. They represent 3% of the world's population. Regardless of the specifics of each group, together they represent 29% of the world's population and share these common traits: 60% of the three groups are under 44 years of age. More than 70% carry out wellness activities such as exercise and meditation. More than 60% carry out activities related to caring for the environment, including preferential purchasing from socially responsible companies. More than 40% prefer to spend money on experiences rather than goods. Now, how does all this impact the pet food industry in a concrete way? On the one hand, the strong trend towards the humanization of pets makes people transfer their habits to their pets, on the other hand, the decrease in meat consumption brings with it a decrease in the supply of by-products of animal origin, generating uncertainty about protein supply in the immediate future. The end result is that a constant trend has been generated in recent years towards the development of vegetarian or vegan products for pets and the incorporation of alternative protein sources, for the development of new products. Perhaps the most consolidated trend regarding the incorporation of new protein sources is the so-called Grain Free, in which in addition to replacing the starch in cereals, traditional proteins are also replaced by alternatives that come from legumes and vegetables. But this trend is not necessarily vegetarian. If it is important to highlight its presence because it has already generated a permanent market space and where alternative ingredients and formulations have already made the way to break two great barriers, the cultural one for humans and that of palatability for pets. When developing vegetarian pet food alternatives, the key point to be resolved is the protein source, which must not only be concentrated, but also must have a complete amino acid profile for the nutrition of dogs and cats. There are currently three main categories of alternative proteins available Established and available sources: soy, pea, lupine, potato, wheat and corn protein. They have a robust industrial chain with sufficient scale to supply the needs of the human and pet food industry. Due to their scale, they have competitive prices and are constantly available without seasonality or breaks in market stocks. Almost all these proteins are the result of a process of separation of the components of these vegetables. In the case of soybeans, what is most interesting is its oil, and the protein is a by-product of this separation; in the case of corn, wheat and potatoes, what is of interest is their starch and proteins remain as an important secondary product. In the case of peas and lupines, both starch and proteins are important products for the meat processing industry. They have large cultivated areas, the vegetables have been genetically improved by natural selection or genetic engineering to have very high yields, the production technology is highly developed and the consumption of water and the use of chemicals in these plant species have been optimized. They are already present in most pet foods on the market today. Emerging protein sources with limited availability: purified proteins from chickpea, lima beans, lentils, rapeseed and beans. They have fewer cultivated areas globally, tend to be more environmentally friendly crops and are often certified organic. Its industrialization chain is not fully established but more and more plants are adding installed capacity to process and separate proteins, starches, fibers and oils from these vegetable sources. In general, the production of these proteins is specific to the production of proteins themselves, and not a by-product of a larger-scale industry, so their prices are above well-established sources. While they have volume limitations on a global level, they can be counted on on a regular basis for specific uses, the global supply of pet protein cannot yet be solved by relying on these emerging solutions. They usually add additional interesting benefits for the environment, such as increasing crop diversity, allowing crop rotation, many of them are free of genetic modifications (but this also reduces their yield) and also add a quota of local availability of protein sources that reduces the incidence of freight and transport energy costs. Emerging sources of alternative proteins: Isolated proteins from Quinoa, Sunflower, Algae, Duckweed and Insects (crickets and fly larvae mainly soldier). As they are novel sources of protein in general, they have already been established with criteria of circular economy and careful availability near the source of consumption to avoid emissions and unnecessary energy costs. On the other hand, almost all of them do not compete directly with human food, both in their final use and in the way they are grown. In the special case of insect proteins, although they are not plant based, they can be considered friendly for the development of vegetarian products. All these novel sources have smaller and underdeveloped cultivation areas, they also have industrial chains that are not fully established and a large part of them are being introduced to the human and animal food market, so some cultural barriers for their consumption must still be broken, on all insects. However, they have very interesting prospects for long-term sustainability. Duckweed is an aquatic plant and both it and algae can be grown in water without occupying land areas. Both have high crop yields, close to 20 tons / ha / year for duckweed and 40 tons / ha / year for algae. The amino acid profiles are complete and also, in the case of algae, they have a high concentration of omega 3 and 6 fatty acids in their fat. A major disadvantage is that they are only suitable for hot and temperate climates. Quinoa has the advantage of being adaptable to many types of climates and naturally having high yields, it also has a very complete amino acid profile and a high protein content. Culturally it is already fully accepted by the population and is even considered a superfood and a beneficial product for food. Analyzing in detail the case of protein from insects, it should be noted that from the point of view of sustainability they are the ones that have the best perspective. Insects can grow by efficiently consuming organic waste from other industries, insect meal is low in fat and very rich in proteins with a full amino acid profile. Far fewer resources are used to produce a ton of insect meal than to produce a ton of animal meal (less water, less energy, less acreage, and fewer emissions). The insect protein industry was already born under the concept of circular economy, so it tries to solve all the problems related to its relationship with the environment during its scaling up. Finally, we will briefly review the challenges posed by the development of pet foods based on alternative protein sources, mainly plant based to offer vegetarian or vegan alternatives to consumers. Regarding nutrition, it is necessary to make sure that the protein sources have all the essential amino acids for dogs and cats and if not, pure supplements should be used, mainly methionine and lysine. Another technical challenge is solving the palatability of the food, since vegetable fat sources are less palatable to pets than animals. On the other hand, the current flavorings are all based on the hydrolysis of animal proteins, there are alternative solutions based on other proteins, but still under development and with little availability in the local market. As in the case of human food, the change to a vegan or vegetarian diet must be monitored to ensure that the intake of amino acids, vitamins and minerals essential for the body is met. On the other hand, this type of diet does not have to be less palatable or less pleasant for both humans and pets, so the search for satisfactory palatability solutions is a highly dynamic field in the food industry since they have not yet been covered. fully meet the expectations of consumers seeking wellness, convenience and enjoyment. Fuente: All Pet Food

Sustaintability in the Pet Food Industry

Trends

4+ MIN

12/10/2021

Sustaintability in the Pet Food Industry

The unprecedented levels of pollution, the constant thawing of glaciers and the poles and the extinction of species, are beginning to alarm countries around the world that are already taking measures and launching policies to reduce environmental impact. This is how sustainability emerges as a key concept to solve environmental problems. From being an emerging trend, it became a fundamental pillar to transform human practices in a radical way. The world of pets is not an exception. For some years now, the food industry has shown a growing concern to implement greener means of production, as well as to produce products with a positive impact on the planet. These changes, which have been brewing for some time, go hand in hand with the constant need to improve the quality of life of pets, being a fundamental part of it, not only the food, but also the place where they live. Today, 3 out of 4 consumers in the world expect companies to invest in the sustainability of their products. This is clearly visible in the new generations, who are increasingly committed to environmental problems. In fact, on March 15, 9,000 people representing different organizations and governments from all Latin American countries met virtually at the "Forum of Sustainable Development Countries" to endorse the 2030 Agenda for a sustainable future in the region. Sustainability consumer archetypes There are different types of sustainability consumers who are located at different ends of the curve of sustainability adoption, going from the extrinsic (external environment) to the intrinsic (individual environment). The archetypes, based on studies developed by Kerry, are: Inactive Sustainability is important, but it is not a key factor in the purchase decision. They think that the responsibility for taking sustainable action rests with governments and industry. His vision of the subject, therefore, is extrinsic, related to the conservation of resources, recycling and welfare of animals and the community. Prices and lack of intention are the main barriers to acting sustainably. This type represents 51% of consumers who are not motivated by sustainability. Passives They tend to be older: Gen Xers and boomers who prioritize sustainability but are disappointed by the lack of sustainability-related resources, products and planning. Their association is extrinsic to sustainability: environmental protection, animal welfare, animal waste. Price continues to be a key barrier to this archetype. Followers They are the nation's young people, typically young Millennials and Generation Z, who make sustainability a priority, but lack the time and resources to carry out their work. They are in a state of transition, moving from adopting an external vision to an internal vision of the impact of sustainability. They are more likely to switch brands if they don't align with their vision. Pioneers They are the bearers of the torch of sustainability and multifaceted, they have a more mature vision of the subject. The pioneers have internalized the environmental, social and individual impact of sustainability. They are more willing to sacrifice convenience, price, and brand loyalty to support sustainability. It is an archetype with aspirations, influencing family, friends, colleagues and the community at large and representing the largest group of consumers concerned about sustainability, driving the industry to make changes that meet their expectations. The influence of sustainability in pet food The changes that occur in consumers have a direct impact on the ways of producing in all industries. In the food industry in particular, globally, there was an average annual growth of 57% in food and beverage launches with an 'environmental ethics' statement. Sustainability is what drives consumer purchasing choices in Latin America, a region that shows the greatest concern for it. 73% of Latin American consumers say they care a lot about sustainability issues, compared to a global response of 57%. In fact, this growing importance for sustainability has been growing in the purchase of consumers both in supermarkets and in restaurants: 75% of Latin American consumers say they are strongly influenced by sustainability when they buy food or beverages at the supermarket. 72% of Latin American consumers say they are strongly influenced by sustainability when ordering food or drinks in a restaurant. The main drivers of sustainability associated with health and nutrition The transition towards more sustainable practices, especially in health and nutrition, are motivated by different factors related to contributing to well-being and a higher quality of life. The percentages are: Eat more fruits and vegetables: 36% Eat healthy (no more, no less): 35% Exercise, stay active: 31% Limit, reduce sugar consumption: 28% Mental well-being: 26% Healthy aging: 24% Without additives, preservatives: 23% Weight control: 22% Consume fresh food and beverages: 22% Nothing artificial: 19% Limit / reduce fat: 19% Reduce meat consumption: 18% Unprocessed food and beverages: 17% Limit / reduce sodium: 17% Taking into account that there is a process of mimicry between trends in people and the world of pets, it is no coincidence that these motivations are also transferred to the feeding of pets. Pet owners are increasingly concerned with providing them with food that not only provides the necessary energy and nutrients, but also improves their quality of life in various ways, such as those mentioned above. In conclusion, sustainability, today, emerges as the fundamental pillar in the production of food for both people and pets. Consumers are more committed to environmental causes, which is why they are increasingly inclined towards products that have a minimal impact on the planet. It is about improving the diet with quality products, free of preservatives, additives, flavorings, etc., as well as protecting the place where we live and ensuring its continuity for future generations. Source: WMG

Extrusion

7+ MIN

08/09/2021

Extrusion in pet food, process parameters to achieve the best results

From an engineering point of view, extrusion is a continuous molding and firing process that proceeds by the action of friction and shear forces on a superheated fluid, at high pressure, contained between a sleeve and a movable thread that expels it in a supported and controlled by an orifice of a determined size, generating at the exit of the equipment an expansion and molding process that is completed by a cutting system that provides the final desired size to the cooked mixture. Extrusion is a clean process, it uses very low amounts of water, it is very energy efficient and of very high productivity, it has an extra advantage that the mechanical development of the machinery is robust and durable. Conforming all this an accessible, well-known, durable and very efficient technology to produce large volumes of balanced feeds. There are extensive specialized articles on types of extrusion and how to assemble them in a plant in the best way, I refer them to those articles since it is not our purpose to treat the process of selection and installation of equipment but how to use it in the most appropriate way once we have it ready at the plant. From an operational point of view, extrusion must simultaneously comply with these attributes of the product and the production process Working flow in ton / h of dry matter Product safety Product dige1)stibility Appearance: shape and size Hardness and Palatability Work flow The work flow of an extruder is the great concern of plant and production managers. While it is true that the maximum flow rate of a given extruder is determined by its design, it is also true that to reach the maximum design flow it is necessary to control certain process parameters, the ones that have the most impact are: Die exit area: it is the number of holes in the die that determines the available exit area, if this area is very low the internal pressure rises and can produce refluxes that destabilize the extrusion, in extreme cases there are reverse flows that make the flour comes out through the extruder inlet and not through the die. It is recommended for pets to work in the range of 200mm2 / ton to 400mm2 / ton. The lowest values for products with high protein content, the highest heats for products with high starch content. Wear level of the extruder threads and their sleeves: to guarantee friction and shear it is necessary that the extruder does not present wear on its parts in contact with the product. In addition to reducing energy transfer, wear severely reduces the carrying capacity of the thread, generating backflow and instability. It is recommended that the clearance between the thread and the sleeve does not exceed the range of 3mm to 6mm depending on the type of extruder and its configuration. A more practical approach indicates that the extruder tip should be replaced every 3 to 4 months if the machine is used at maximum flow for about 20 hours a day. Product safety The extrusion process handles extreme pressure and temperature conditions, so the product that comes out of the extruder is usually considered sterile. In order to adequately monitor the pressure and temperature conditions inside the extruder barrel, very robust and expensive probes are needed, which in any case have a large number of failures. Therefore, it is recommended to monitor the temperature of the conditioner. There is scientific evidence that above 71 ° C in the presence of a minimum of 18% humidity, pathogenic bacteria are completely eliminated in the conditioner. This temperature is much simpler to measure. A key point in this parameter is to eliminate cross contamination, both by dry flour that has not yet passed through the conditioner and by flour residues that are usually projected from the conditioner. For this problem, it is recommended to work at a steam pressure not exceeding 1.5 BAR. On the other hand, all possible leaks of powders in the system that are easily sucked by the pneumatic transport system at the exit of the extruder must be sealed, which has the appropriate conditions to develop microbiological contamination and re-contaminate the product. Product digestibility Although the digestibility of the product is largely influenced by the digestibility of the protein sources used in the formulation, it is true that the digestibility of carbohydrates is regulated almost exclusively by the extrusion process. Native (raw) starch is not usable by the digestive system of dogs and cats, but gelatinized starch is, a cooking process that is exclusively handled by the extruder. An indirect measure of the digestibility of the product is the degree of gelatinization of the starch at the exit of the extrusion system, which should not be less than 85%. Another parameter that impacts on digestibility, due to a question of accessibility, is the degree of expansion of the product, which is also controlled in the extruder, if the product is very compact, it is difficult to chew and digest, reducing not only digestibility. chemical but also biological. To guarantee an adequate degree of expansion, it is advisable to work on the exit area, conditioning temperature and humidity level in the extruder / conditioner and a quality measure, which is the density of the product. Die exit area, not to exceed 400 mm2 / ton in economical products, reduce as protein and fat content increases to increase expansion. Conditioning temperature, it is recommended to work at a minimum of 93 ° C to guarantee the rapid gelatinization of the starch. % humidity in the conditioner: the total level of humidity in the conditioner must be at least 24% to allow an adequate expansion of the product. Density: all the above parameters can be controlled in a simple way with a single measurement in the extruder that is the density of the product at the exit of the equipment, this parameter is suggested not to exceed 400 g / L at this point in the process to guarantee adequate digestibility of the product. Appearance: shape, size and color Although they are parameters that are defined during the food development process, they are operationally controlled in the extrusion system. The shape is fundamentally related to the wear of the extrusion dies, if they are made of a high hardness material (55 to 60 Rockwell C) they tend to last approximately 5000 ton of production before they wear out, softer materials wear out much more quickly. The size is also influenced by the wear of the die, but fundamentally it is controlled by the cutting speed of the extrusion system. The higher the cutting speed, the smaller the product size. An additional parameter that can influence the size of the product is the speed of rotation of the thread, in extruders with a variable frequency drive that allows handling different speeds, it is verified that increasing the speed of the thread increases the expansion and therefore the size. Hardness and Palatability The hardness of the product is closely related to its texture, and this property has a direct and very important impact on palatability. The texture is the internal structure of the croquettes, their spongy shape product of the expansion. The arrangement and size of the expansion bubbles determine the type of hardness (texture) of the food, which can be measured with a texturometer, or empirically by pressing the croquettes. It is well understood that hard products are less palatable, mainly for dogs. In the case of cats, they prefer crunchy products, but not hard, all these parameters can be conveniently measured with a texturometer. A microscopic analysis of the interior of the kibbles is also recommended to verify the size and spatial arrangement of the expansion cells (bubbles). It is not easy to define a group of parameters to suggest for these measurements, and the limits must be constructed for each particular case. If it can be said that the densest products tend to be harder and have a very closed texture that is not suitable for chewing and the expression of odors and flavors that reduces the palatability of the product. Another impact of the closed texture on palatability is that very dense croquettes with a very compact cell structure have problems absorbing surface liquids, which is why they have a negative impact on the process of applying fats and flavorings, reducing the palatant effect of these two. ingredients. One of the parameters that has the greatest impact on the texture of the product is the configuration of the extrusion thread, since this configuration governs the amount of mechanical energy that is transferred to the product during cooking. Mechanical high-energy settings are best suited for low-starch, high-fat products, and vice versa. It is complex to be able to make cheap and premium products with the same thread configuration, even more so when fresh meat is included in the premium products. As can be seen from this short list of parameters, extrusion has a huge impact on quality, sensory characteristics, and industrial performance. Beyond the extrusion technology available, properly calibrating both the mechanical and operational parts of the extruder gives us the ability to significantly modify the characteristics of the product and the general result of the operation. Keeping the parts free of wear, calibrating the temperature sensors and flow meters, regulating the humidity of the product, controlling the thread configuration properly, have proven to be the parameters that most impact on achieving adequate quality and stable and efficient operation. Source: All Pet Food

Croos Feeding, the Global Trend in Food - What is Cross or Mix Feeding?

Trends

2+ MIN

23/06/2021

Croos Feeding, the Global Trend in Food - What is Cross or Mix Feeding?

For those unfamiliar with this term, it is a way of feeding dogs and cats that involves a combination of wet and dry food. Wet food has a priority place and complements dry food, since due to its high moisture level, it keeps the body well hydrated. The thing about dry food is that the hydration level is very low. The humidity it contains is around 9%, while in wet food it is usually around 77%. However, what differentiates it from wet food is its nutritional capacity, i.e., the nutrient content is much higher. So, if we wanted to meet a pet's daily nutritional needs with wet food, we would have to feed it many more times a day than with dry food. For this reason, the combination of both helps to improve the quality of pet food. Dry food satisfies nutrition and wet food satisfies hydration. In addition, cross feeding is ideal when pets have difficulty consuming food, often due to lack of palate stimulation or simple apathy. So, by trying new textures and flavors you can encourage their appetite, while providing them with the best benefits, because besides being a highly tasty combination, cross feeding has other advantages for pets: Texture and crunchiness Urinary system benefits Calorie control Hydration increase Dental health improvement Appetite and palatability increase How to Supply it? Is it Suitable for all Dogs and Cats? Basically, all dogs and cats can enjoy this type of food. However, it is recommended that the buyer consults with his or her veterinarian. When supplying it, some general recipes can be followed according to the size, activity and age of the dog or cat. An easy way is to divide the plate into ⅓ of wet food and ⅔ of dry food, as shown in the chart. Because dogs and cats have different weights, the size of the dish and amount of food will be different. To have an idea of the quantities to be supplied, you can consult the following table according to the size of each pet. Other Cross Feeding Benefits As we said, all dogs or cats are different, they have different sizes, ages and, therefore, different conditions. Hence, the benefits provided by cross feeding will be different for each of these animals. For example, in puppies, this type of feeding facilitates the transition from mother's milk to balanced food and allows the incorporation of crunchiness with the dry food. As their digestive system is still young, it is recommended to give them several servings a day, always taking into account the rules of cross feeding and considering their caloric needs. On the other hand, in adult dogs, cross feeding favors hydration, both in dogs and cats; it increases urine production, which is essential for pets predisposed to urinary problems; it is ideal for obesity treatments, urinary tract diseases or kidney problems, and even for post-surgery. By: WMG

Wet Foods: The Market Today and its projection for 2022

Market Information

4+ MIN

16/06/2021

Wet Foods: The Market Today and its projection for 2022

This also implies changes in the pet market's trends. These transformations that we are witnessing are the reason why wet foods have gained an important role in the market. The emergence of a new generation comes hand in hand with new demands and today, among them, we find the search for a good diet for dogs and cats based on the benefits of wet food. Hence, these needs are directly reflected in the market numbers. In recent years, the sales of wet products have grown significantly. For example, in Europe, 44% of total food sales are dominated by wet foods, while 56% are dry foods. In the United States and Oceania, this type of food is also beginning to establish itself in the market, accounting for 27% and 33% of sales, respectively. Among those considered as wet, we find pâtés, mousses and other variants such as small pieces in sauce. In Latin America, growth is still slow, but current behavior in the leading countries shows that this is a trend that will have a strong impact on the continent. If we look at the numbers, we can determine that it is a market dominated by dry foods, since the total percentage of sales is 90%. Wet products account for 7% and treats for 7%. In any case, wet food is growing much faster than the other categories. Growth in Argentina is also progressive, with total wet food sales representing 2%. This implies that there is still a long way to go, especially if we take into account that the appearance of wet products on the market in the region was only a few years ago. These emerged as complete foods for dogs and cats, as supplements for recovery after surgery, or as food for senior dogs or dogs with specific problems. How can growth be accelerated? All growth is based on development and innovation, i.e., new products are needed that are innovative and accelerate the growth of this category. Europe and North America are concrete proof that with improved products, the balance can be tipped towards the great benefits of wet foods. Moreover, the pandemic had effects not only at the epidemiological level, but also on the socio-psychological aspects of people around the world. It is logical, then, that this has also had an impact on people's habits, behaviors and lifestyles: there are more families with dogs and cats, there has been a worldwide boom in adoptions, people are looking to expand their families and enjoy time at home surrounded by nature. The increase in the population of dogs and cats implied, consequently, an increase in the market in general. There were also major changes in the way mass consumption products were purchased and wet foods were one of the categories with the higher increase in online sales. Better and better, high quality and natural products are increasingly sought after. Wet foods are ideal for that. They are made with first quality products and ingredients, and this implies a balanced and complete nutrition. All these contextual changes have a direct impact on the market and it is essential for companies to be aware of them. As we have seen, technologies are the source of very profound transformations, one of them being consumers. In a world surrounded by information and devices, a new generation of consumers called millennials is emerging. It is the generation most committed to their pets, betting and investing more in them. Today, they are the largest owners of dogs and cats and the ones who spend the most money on veterinary preventive care and products. In a survey conducted, 86% of millennial respondents feel that a natural food is vital for their pet. For them, it is essential that the food is produced with organic or natural and hypoallergenic materials. In this sense, wet is ideal for that. The perception of pets has also changed with the emergence of this generation, causing consumers to demand the same values from brands that they will demand for other family members, including personalization, convenience and quality. In the book 'Antrozoología y la relación humano-perro' (Anthrozoology and the human-dog relationship), Díaz Videla includes the results of a survey of his own made in Ciudad Autónoma de Buenos Aires, where he shows that: In the event of an emergency where they must evacuate their home, 96% of participants said they would take their dog with them, even if it affected their own safety. 70% say that, faced with an extreme situation, if they had to choose between saving their dog's life or that of an unknown man, they would save their dog. 96.9% of Buenos Aires' residents consider their dog as a "member of their family" and 64% say it is "like a child". Thus, changes in families imply changes in consumption habits, modes of purchase and even in the constitution of the family. Values change and certain ties and bonds are strengthened that were different in other times. This is why companies must support these changes and adapt to the new needs of the market, which, although it is changing, it is always possible to analyze its trends. By: WMG

Millennials: The new Customers of the Pet Market

Trends

3+ MIN

19/01/2021

Millennials: The new Customers of the Pet Market

Technologies have marked a before and after in our society. Consumption habits and lifestyles drastically changed and we can see this in what today characterizes each generation. The reality is that new generations adapt more easily to technologies and, as a consequence, create new ways of using them. Each generation is born in different contexts, so it is normal that today each one has its name: millennials, generation z, baby boomer, etc. The importance of classifying the generations is that each generation defines a type of customer. Customers want certain products according to psycho-sociological, generational and historical variables. Therefore, the objective of companies is to satisfy those demands with products that adapt to different niches. The Millennials We are particularly interested in the so-called Millennials, that is, all those people born from the 80s, who are characterized by being a digital generation, hyperconnected and with high social and ethical values. They are the generation most committed to their pets, and the one that currently invests the most in them: beauty products, accessories, daycare and veterinary services, and also in food. It is essential to take into account Millennials because today they are young adults who lead trends in the market and, logically, they are followed by other generations. There are many specific niches and that allows the market to launch more and more new, better and specialized products for these generations. Among them, the moist ones with super premium meats and differentials. Millennials seek to give their pet the best, especially when it comes to food. Research indicates that 86% of Millennials prefer a natural meal, with organic and healthy ingredients. Because they care that their pets eat healthy things, they look at where they come from, that is, the processes of the product developers. Hence, they look for sustainable companies committed to the customer, the environment and society. The perception of the Millennials What distinguishes Millennials is that they favored the humanization of pets. These consumers consider that their pets are part of their family and demand the same values for themselves. They look for products that not only satisfy nutritional needs, but also find individualization, comfort and quality in them. The reason behind pet ownership is that most Millennials see them as an experience that will prepare them to be parents in the future. Three-quarters of Millennials have cats or dogs, and in many cases more than one. Market research shows that 82% of Millennials who have pets prefer to have a pet before becoming parents because it "prepares you for the next step." This changes the perception that people have of animals and also the possibilities that companies can give customers. New, more sophisticated and complex products are appearing on the market, such as wet foods. They are looking for fresh, natural products, similar to the products that a human would like, such as pate. Annually $ 70 billion is spent in the pet (care and food) industry. In the USA 66% of households have one pet or more. This is a direct consequence of this new generation that is willing to spend large sums of money to give the best to their pets, causing the global growth of the industry. Baby Boomers For its part, the Baby Boomers generation is also important when thinking about market trends. They are all those people born between 1946 and 1964, after the birth rate exploded at the end of the Second World War. In the last decade, it became the group with the most pets. In just ten years, the percentage grew by 27 to 32% in dogs and cats. In particular, the dog was chosen as a companion throughout these years. And, in general, this generation is prone to adopting puppies once their dogs die. That is, they continue to be pet owners. Currently, all types of customers must be taken into account to understand what products need to be developed for the context in which we live. The consumption habits and lifestyles of generations have an impact on everything: type of product, packaging, formulas, differential ingredients, product claims, marketing and trends, sales channels and logistics. By: WMG

Plant and Animal Nutrient Sources for Dry Pet Food

Macro Ingredients

8+ MIN

16/12/2020

Plant and Animal Nutrient Sources for Dry Pet Food

In this latest installment of the series on ingredients for making pet food, we will analyze the sources of nutrients for dry foods, which represent 96% of sales volume in Latin America and therefore a very important source of commercial transactions. Although most of these ingredients are used in food for all types of animals, it is very important to define an exclusive specification for pets that considers one of the most important parameters of our industry to achieve success: the sensory properties, specifically the palatability of the individual ingredients. Ingredients used in all market segments Corn (Zea mays) 1 Corn is the most used raw material in the pet food industry, it represents in some products up to 60% of its formulation and in regions such as Latin America it can represent 50% of the volume of purchases of ingredients in companies. In each ingredient we will focus on a technical aspect of quality, in the case of corn it will be the reception controls of the ingredient, that is, the acceptance criteria. Since it represents 50% of the purchase volume, it is a very important ingredient from every point of view. There are different genetic varieties of corn in the world, the most suitable for the manufacture of pet food is yellow corn and in terms of commercial classifications it must comply with USDA grade 2, as a minimum. Of all the quality requirements for yellow corn, the most important to control is the mycotoxin content, particularly aflatoxins, since pets are particularly sensitive to these contaminants. A thorough review of toxins from fungi is outside the limits of this work, we suggest going deeper into Munkvold (2). Before reviewing the most appropriate parameters to receive corn in a production plant, we will clarify that it is essential to have a very efficient sampling system to obtain representative portions of the several tons of corn that are received in a company monthly. The most common specification for corn used in pet food is as follows: Corn is one of the main sources of energy in food, the energy comes from starches, amylose and amylopectin, which are also the main components to be modified by gelatinization during the extrusion process. Therefore, it is an ingredient that has nutritional and functional properties (functionality is the technological behavior in the production process). This is why the quality of the corn has an impact on the food format, the behavior of the extrusion system, the digestibility and the density of the final product. Reasons why monitoring of this ingredient is of utmost importance. Rice (Oryza sativa) Rice is the third most used cereal worldwide in the manufacture of pet food, in some regions it is used even more than corn since the price and availability are better. Rice has a better digestibility (3) level than corn and its starches are also more functional in commercial extrusion systems. These two reasons place it as a cereal of choice in the formulation of premium diets that do not have the restriction of being grain-free. The incidence of contaminants in rice is comparatively lower than in corn, however, a careful mycotoxin analysis is essential before enabling its use in an industrial formulation. The quality parameters usually required for rice used in pet diets are: Description: brewing broken rice, quarter grain or higher. Without added additives. As seen, whole grain is not used in pets but broken grain, the fundamental reason is the cost of the whole grain and the fact of avoiding competition with human food. Since the broken grain is more likely to deteriorate it is very important to be strict with the quality control of this ingredient and with the storage conditions. Animal fats (Chicken oil) Chicken oil, beef tallow, pork tallow and fish oils are generally used as animal fats in the production of pet food. Samples that the first three fulfill functions of providing energy and flavor, fish oil is fundamentally a source of unsaturated fatty acids omega 3 and 6. In this article for reasons of space we will only analyze chicken oil, being the requirements applied to this ingredient applicable to other fats from different species. All animal by-products come from the remnants of the meat-processing industry for humans, for economic and environmental reasons all parts of the animals that are not consumed must be transformed into usable and non-polluting by-products. Thus, for example, from the poultry industry, after the chickens are processed, there are remaining feathers, blood, viscera and some unconsumed parts. The feathers are hydrolyzed and converted into feather meal, the blood is spray dried and is a source of protein for the animal feed industry, and the viscera are cooked in digesters with steam and pressure, generating two products, a high-content meal. protein of great digestibility and palatability, chicken gut meal, which we will review later, and chicken oil. Given that the production processes of these animal ingredients are not completely standardized, it is very important to clearly define what you want to buy, for example in the case of chicken oil, a concise definition can be the following: 'Chicken oil resulting from the first filtration of the digestion process of fresh chicken entrails. Product obtained from the fusion of avian tissues from the commercial slaughter process in authorized cold stores. It consists essentially of glycidic fatty acid esters and does not contain free fatty acids or other matters obtained from fat. The raw raw material must be stabilized with an antioxidant during cooking to avoid the development of peroxides. Industrial chicken oil must be stabilized with BHT, BHA, tocopherols (300 ppm). The raw material may not be more than 12 hours at room temperature before its treatment. " As can be seen, the definition of the ingredient involves the parts of the animal that take part in the process, the type of manufacturing process, and the conditions of the raw material. Another important piece of information to be provided to suppliers in the product specification is the level and strategy of anti-oxidation of the fat, which is essential for the ingredient to be suitable for food manufacturing (4). From a physicochemical and organoleptic point of view, chicken oil must meet these requirements at least: The chicken oil is added to the outside of the food in an operation known as application, the objective is to add energy, but also palatability and shine to give a more attractive appearance to the final kibbles. Since the application operation proceeds at low temperatures, if the oil is microbiologically contaminated, so will the final product, for which the microbiological control in the reception and storage of this ingredient must be strict. Ingredients used preferably in food of the economic segment Wheat bran The bran is a residue of the milling of the wheat grain, made up of the husk (pericarp) and mixed with the surface part of the albumen or germ (endosperm). In general it is presented as fine powder, flakes or pellets. It is a product with drawbacks and benefits, the greatest benefit is that it contains a high percentage of proteins at a very affordable price, the major drawback is that it can have high concentrations of vomitoxins. In cheap foods it is a fundamental ingredient due to its low level. The quality parameters usually specified are the following: Soybean flour Soy flour is a very complete and inexpensive source of vegetable protein, it is obtained from the processing of soybeans. The process consists of the extraction of the oil and subsequent cooling of the flour that remains after the extraction. Although the protein is of good nutritional quality, due to the heat of the extraction process it loses all its functionality, this important quality of the ingredients is preserved by the soy isolates, which we will review later. The most common parameters are: Soy flour is generally the second ingredient in purchase volume after corn in a typical Latin American plant. It is therefore another very important ingredient for the industry (5). Ingredients used preferably in standard segment foods Bovine Meat and Bone Meal (6) Meat meal is the main source of animal protein used in pet food, it is a by-product of bovine slaughter, fresh viscera and other by-products of beef slaughter are processed in digesters at high temperature and pressure immediately. such a way to avoid the development of biogenic amines such as histidine. It cannot include blood, hair, horns, hooves, and leather. It must not contain additives or adulterants, toxic or harmful materials and any part of another animal that is not cattle. When the cooking product is pressed, the bovine tallow and meat and bone meal are isolated. Typically it has these physicochemical parameters: Organoleptic parameters: Wheat (7) Wheat is the second most used cereal in the world to make pet food, both rice and wheat are related to standard or premium segment foods. In addition to being a source of energy through its high starch content, it also provides good quality protein and fiber. The most common specification in the industry is USDA grade 3 or higher. Organoleptic requirements: The most dangerous contaminant in wheat is DON vomitoxin, from the fusarium fungus that grows and produces mycotoxins under specific conditions of humidity and temperature, generally related to harvests in rainy seasons and storage of very humid wheat in hot climates, when this situation occurs, it is important to tighten the controls of this parameter. Ingredients used preferably in premium segment foods Chicken by-product meal (8) Chicken by-product meal is one of the most digestible animal protein sources available on the global ingredient market. On the other hand, in recent decades a major effort has been made to standardize this ingredient by poultry companies and the animal feed industry, generating a high added value ingredient with very specific quality controls and an industrial standard, commonly used in various countries around the world. The description of the ingredient is the same as for chicken oil, come from the same production process and are separated during the pressing operation, followed by the typical parameters of a chicken meal: Organoleptic parameters: This has been a non-exhaustive review of ingredients used in the pet food industry, there are hundreds of materials that could not be analyzed for reasons of space and priority, we nevertheless believe that we have covered the most relevant ones and make clear the bases of the many facets that make up what is considered a suitable ingredient for making pet food. For any further questions, do not hesitate to contact the author. 1) Parera, Carlos. Producción de maíz dulce / Carlos Parera. - 1a ed . - Ciudad Autónoma de Buenos Aires: Ediciones INTA, 2017. 2) Mycotoxins in corn: occurrence, impacts, and management. GP Munkvold, S Arias, I Taschl, C Gruber-Dorninger - Corn, 2019 – Elsevier. 3) Riitta Kempe, Markku Saastamoinen, Seppo Hyyppä. Composition, digestibility and nutritive value of cereals for dogs. Agricultural and Food Science · September 2004. 4) National Renderers Association. 2003. A Buyer's Guide to Rendered Products, 15-16. 5) http://www.fundacionfedna.org/ingredientes_para_piensos/harina-de-soja-47-pb, consulted 15/09/2020. 6) For more information see http://www.senasa.gob.ar/sites/default/files/ARBOL_SENASA/INFORMACION/NORMATIVA/4238/capitulo_xxiv.pdf 7) Kloster, Andrés. Utilización de trigo en alimentación animal. 2015. INTA Marcos Juárez. 8) Hertrampf J.W., Piedad-Pascual F. (2000) Poultry By-Product Meal. In: Handbook on Ingredients for Aquaculture Feeds. Springer, Dordrecht. By: Juan Manuel Peralta

WMG - White Mountain Group

About the company

Company News

"Sustainability in the Pet Food Industry"

Emerging protein sources for the pet food industry

Sustaintability in the Pet Food Industry

Extrusion in pet food, process parameters to achieve the best results

Croos Feeding, the Global Trend in Food - What is Cross or Mix Feeding?

Wet Foods: The Market Today and its projection for 2022

Millennials: The new Customers of the Pet Market

Plant and Animal Nutrient Sources for Dry Pet Food

Juan Manuel Peralta

Juan Manuel Peralta