Science-Based Nutrition vs. Marketing-Driven Nutrition

Today, it is no longer enough to label a product as 'premium' or 'super-premium.' The focus shifted toward a deeper concept: the real value of raw materials.

Traditionally, pet food evaluation relied heavily on guaranteed analysis. However, this approach now becomes limited if it does not consider the quality, origin, and functionality of nutrients.

Product development now incorporates:
 

• Alternative proteins: from novel animal sources to options, such as insects or hydrolyzed proteins, aimed at improving digestibility and reducing adverse reactions.
   
• Functional ingredients: prebiotics, probiotics, phytonutrients, and bioactive compounds that impact the microbiota, immune system, and metabolism.
   
• Technological and functional additives: natural antioxidants, mineral chelates, urinary pH modulators, among others.
   

This shift reflects a move from 'adequate' nutrition toward strategic, targeted, and functional nutrition.

Another key pillar is ingredient traceability. There is a growing need to understand: Where does the protein come from? Is it a specific ingredient or a generic by-product? What process has it undergone? What nutrient losses have occurred? What waste has been generated? Are there any toxic risks?

The difference between 'meat meal' and 'fresh deboned chicken' is not merely semantic—it directly affects digestibility, bioavailability, and perceived quality.

In this context, transparency is no longer a value-added feature; it has become a requirement.

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Marketing or Scientific Evidence?

The market is filled with commercial claims. Terms—such as 'natural,' 'functional,' or 'gut health'—are widely used, but they are not always supported by scientific evidence.

A truly functional ingredient must meet three conditions:
 

1. Having a known mechanism of action.
2. Demonstrating a measurable clinical benefit.
3. Being included at an effective dosage.
    

When these criteria are not met, the product is more likely to reflect a marketing strategy than a true nutritional tool.

In this scenario, the role of veterinarians becomes even more critical. Choosing a pet food should not rely solely on brand or commercial positioning, but on ingredient quality, actual digestibility, formulation consistency, and suitability for each patient.

Understanding the relationship between ingredients, mechanism, and clinical outcome allows nutrition to become a true therapeutic tool.

One of the most common challenges in daily practice is cost perception. However, reducing food selection to price per kilogram can lead to misguided decisions.

The pet food sector is undergoing a clear paradigm shift. Raw material quality, functional value, and scientific validation are emerging as the true differentiators.

In this context, nutrition is no longer a general recommendation—it becomes a clinical decision.

And in that decision, the veterinarian's well-founded judgment is decisive.

By Dr. M. Candela Bonaura
Source: All Pet Food Magazine