Innovation, Technology, and Nutrition: The Use of Functional Snacks in the Management of Canine Osteoarthritis

Osteoarthritis (OA) is a chronic, progressive, and degenerative joint disease frequently diagnosed in large-breed, obese, and geriatric dogs, as well as in those with genetic predisposition, such as Labrador retrievers and German shepherds. Joint pain, reduced range of motion, crepitus, and inflammation are the most common clinical signs, resulting in barriers to physical activity and reluctance to perform routine tasks, such as walking or climbing stairs. These limitations significantly compromise animal well-being and quality of life.

Conventional therapeutic options include surgical interventions on affected joints and pain management through the administration of nonsteroidal anti-inflammatory drugs (NSAIDs), whose benefits in analgesia and functional improvement are well established. However, long-term use of these drugs may be associated with relevant adverse effects, including renal and hepatic toxicity, as well as gastrointestinal complications. In addition, therapeutic efficacy depends not only on the pharmacodynamics of the active compound but also on treatment adherence, which is directly influenced by palatability and ease of administration. In light of these limitations, interest in complementary and less invasive therapies has continued to grow, e.g., nutraceuticals and dietary supplements.

Nutraceuticals, bioactive compounds with therapeutic potential, are widely used in the management of canine OA. Among the most extensively studied agents are glucosamine, chondroitin sulfate, undenatured type II collagen, omega-3 fatty acids, and cannabinoids, particularly cannabidiol (CBD). These compounds modulate inflammatory processes, stimulating cartilage regeneration and maintenance, reducing pain, and improving mobility.

Within this context, functional snacks have emerged as an effective vehicle for delivering these compounds, particularly due to their high acceptance by dogs and ease of use for pet owners, as they are commonly offered as training rewards or expressions of affection. Studies such as that by Costa et al. (2025), which evaluated owner-perceived acceptance of different pharmaceutical forms for continuous use in dogs, have demonstrated high acceptance of functional snacks (95%) and palatable pastes (90%), followed by powdered sachets (75%), oral suspensions (60%), and capsules (35%). Delivery formats directly associated with feeding showed superior adherence, while capsules had the lowest acceptability, especially in smaller dogs. The high palatability characteristic of snacks promotes better therapeutic compliance compared with traditional supplementation in capsules or powders, which are often rejected by animals or forgotten by owners. Another important advantage is dose standardization: each snack unit can contain precise quantities of bioactives, ensuring accurate intake and facilitating therapeutic monitoring.

Despite these advantages, the development and processing of functional snacks present challenges and require careful attention to technological and nutritional aspects, as the bioactive efficacy largely depends on ingredient selection and the processing conditions applied during manufacturing.

The food matrix of the snack can positively or negatively influence nutrient bioavailability. Formulations with adequate lipid levels enhance the absorption of lipophilic compounds (EPA and DHA). Likewise, additional functional ingredients—such as fermentable fibers, prebiotics, and antioxidants—may have complementary effects on joint function and inflammatory modulation.

Many of the compounds used in OA management are sensitive to heat, oxidation, and moisture, making production methods a critical factor in preserving their integrity, stability, and bioavailability.

Extrusion, the primary processing method used in the pet food industry, exposes ingredients to high temperatures and pressures, which may degrade compounds essential to therapeutic efficacy. On one hand, prolonged baking intensifies the Maillard reaction and lipid oxidation, reducing the functionality of sensitive actives. On the other hand, cold forming has emerged as an interesting alternative, although it presents limitations related to shelf life, microbiological safety, and operational costs. The key challenge, therefore, lies in adapting conventional technologies to minimize bioactive degradation without compromising texture, palatability, or product safety.

To mitigate functional losses, the industry employs technologies like microencapsulation, post-processing coating, and rigorous control of water activity and oxidation. Modern facilities incorporate low-temperature extruders, hybrid production lines, continuous NIR monitoring, and intelligent packaging solutions capable of extending the shelf life of nutraceuticals. Computational modeling also contributes to the optimization of industrial parameters, ensuring improved preservation of active compounds.

Industrial innovations have significantly contributed to the feasibility of therapeutic snacks, which manage osteoarthritis in pet food manufacturing. Integrating advanced technology, optimized industrial processes, and animal health ensures not only the stability of bioactive compounds but also their efficacy, representing a safe, practical, and highly compliant nutritional strategy for pet owners and veterinary professionals. The management of disease progression, the reduction of inflammation, and pain control are all significantly influenced by these technologies.

This movement aligns with the accelerated growth of the premium pet market, driven by owners seeking preventive health solutions and products with higher added value.

In this way, functional snacks turn their role as simple palatable treats into a strategic position as part of complementary therapeutic protocols. Meanwhile, manufacturers benefit from technologies that promote operational efficiency, loss reduction, and continuous innovation. As well, they position themselves as key players in the development of more sustainable, traceable, and personalized nutritional solutions.

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References
ALEXANDRU, C. B.; SORANA, D.; ADRIAN, M. The science of snacks: a review of dog treats. Frontiers in Animal Science, v. 5, 2024.
COSTA, M. B. F.; CHAMELETE, M. O.; MARTINEZ, M. S. de S. S.; ANDRADE, T. U. de. Palatability test of different pharmaceutical forms for administration of continuous-use medications in dogs: evaluation by owners. Observatório de la Economia Latinoamericana, [S. l.], v. 23, n. 9, p. e11390, 2025.
DE GODOY, M. R. C. et al. In vitro disappearance characteristics of selected categories of commercially available dog treats. Journal of Nutritional Science, v. 3, p, 47, 2014. 
GAMBLE, L. J. et al. Pharmacokinetics, Safety, and Clinical Efficacy of Cannabidiol Treatment in Osteoarthritic Dogs. Frontiers Veterinary Science, v. 23, p. 5-16, 2023.
KHAN, S. A. e MCLEAN, M. K. 2012. Toxicology of frequently encountered nonsteroidal anti inflammatory drugs in dogs and cats. Veterinary Clinics North America Small Animal Practice , v. 42(2), p. 289-306, 2012.
KIM, J. et al. Effect of microencapsulation on viability of probiotic in functional dog treats. Veterinary Research Communications, v. 43, n. 2, p. 91-101, 2019.
MATA, F. e DORMER, L. The efficacy of neutraceuticals to alleviate dog osteoarthritis symptoms, a meta analysis of case-control trials. Veterinary Archive Science, v. 93, p. 351-360, 2023.
OBA, P. et al. Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats. Journal of Animal Science, v. 100, p. 11, 2022.