06/02/2026

Protein in Food Allergies

How often do pets have food allergies?   The worldwide prevalence of food allergies is increasing among people,1 but food allergies are considered uncommon in dogs and cats. It may seem more common in pets because many other health conditions have similar symptoms.2-4

Statistics about pets' food allergy prevalence can add to that misperception because the numbers vary depending on the reason for a pet's veterinary exam: only 1% of cats seen for a general health exam were diagnosed with food allergy, yet 21% of cats presented for itchy skin had the same diagnosis. 5,6      What causes food allergies?   Food allergies occur when an individual's immune system responds to a harmless food as a harmful 'invader.' This immune response differentiates food allergies from dietary intolerance, or food poisoning, which do not involve the immune system.

When food allergies do occur, the most common trigger is a protein. No particular protein is hypoallergenic. An allergic response is the result of an individual's immune reaction to the size or structure of a protein and is driven, in part, by prior exposure to the protein.3, 7-9

While ingredients such as grains have also been reported to cause food allergies, studies show it is the protein component of the grain that typically triggers the reaction.10

Grains are not among the most reported food allergens in either dogs or cats.

In dogs the top three food allergens are proteins from beef, dairy or chicken. In cats, the most commonly reported food allergens are from beef, chicken or fish.9     What role does nutrition play in food allergies?   The gold standard for the diagnosis of food allergy is a dietary elimination trial that combines one protein and one carbohydrate to which the pet has not previously been exposed.8 Studies show that allergy tests based on samples from skin, blood, saliva or hair produce unreliable results.11-14

Selecting novel proteins is not always easy; new protein sources may cross-react with the original allergen, and many pets have multiple food hypersensitivities.15,16 Diets must also be nutritionally complete and balanced, and ideally, be easy to feed during an 8-12 week dietary trial, or for long-term maintenance.

Feeding hydrolyzed protein diets can offer a convenient, nutritionally complete and balanced strategy for reducing food allergenicity.17-19   How do hydrolyzed proteins help manage food allergies?   Hydrolysis is a process that breaks proteins into smaller pieces. 'Ultra hydrolyzed' proteins are reduced to very small pieces. This process changes the size and structure of the protein— key factors in determining a protein's allergenicity.

In general, adverse immune reactions to a food ingredient require an allergen—typically a protein—large enough to crosslink receptors on the surface of specific immune cells. The altered size and structure of hydrolyzed proteins do not crosslink these cell surface receptors to trigger an immune response.7  
As an additional benefit, hydrolyzed proteins have increased digestibility, which can reduce inflammatory gut conditions.20 Source: Purina Institute

04/02/2026

Baked Biscuits Utilizing Spray Dried Plasma Products

Background Information   Spray dried plasma (SDP) or Cravings (hydrolyzed plasma) are high-protein ingredients utilized in pet food for functional texture properties, enhancing palatability, or supporting overall health.   Study Objective   The study objective was to evaluate how SDP or Cravings inclusion impacts texture and palatability of baked biscuits utilizing wheat gluten.   Experimental Procedure   The study evaluated palatability and texture of baked biscuits utilizing 1% SDP or Cravings to replace wheat gluten in control formula. Palatability testing was conducted with 20 dogs for a 2-day test. Different ingredient sources and processing conditions were used in each study accounting for differences in texture of final product.
  Baked biscuits were made by preparing the dough utilizing a KitchenAid mixer equipped with a dough hook, rolling out by hand to a set depth and size, and then baking to moisture level of less than 10%. Three replicate batches of each formula were completed for analysis per study.
  Texture was measured on a TA.XT Plus utilizing an adjustable bridge with a rounded-end knife probe for a 3-point bend. Baked biscuits of 2 cm × 7 cm were placed over the two-bridge span spaced 2.5 cm apart to measure maximum force to break (hardness), fracturability, and stiffness to determine texture. Five baked biscuits per treatment were analyzed for texture from each replicate batch. Digital calipers were utilized to measure biscuit dimensions and volume.   Proof of Concept: Test Formula
    Results: Texture
 
Results: Palatability
 
Summary
SDP and Cravings can be incorporated into baked biscuits as a processing aide to impact texture depending on ingredient matrix and target, while SDP also improves palatability. Overall, both SDP and Cravings can be an alternative to vital wheat gluten to maintain or enhance product quality.
  By Joy Campbell and Angela Smith - APC
Source: All Pet Food Magazine

27/01/2026

Impact of Insect Protein Meals on Pet Food Palatability

This article will focus on the incorporation of insect protein meals into pet food and the evaluation of its impact to palatability in dogs and cats' diets by analyzing the last public research available on this topic.   Insect Materials as Pet Food Ingredients
Last decade, the use of insect ingredients as balanced sources of proteins and fats has become a global reality. In each continent, we can find research centers and universities with projects focused on insect materials and their use in humans, livestock and pet food diets.
  Big scale production has also improved, so big hurdles to becoming profitable for producers and affordable for customers are about to be overcome. This positions insect meals and oils as relevant sources of proteins and lipids for the pet food industry.²
  Insect ingredients not only meet the nutritional requirements for pets but are also a great tool for claiming sustainability, lower carbon footprint and innovative ingredients, just to name a few.³
  While insect proteins can have a lower environmental footprint than most animal proteins, this is not as significant for the pet food industry, since pet foods mainly incorporate low environmental impact animal by-products from the rendering industry.⁴
  Currently, the main sources of insect oils and meals are black soldier fly, mealworm and cricket. They are considered as good alternative protein sources and mostly have adequate amino acid levels, meeting the standard requirements for dogs and cats.⁵
  In insect materials, protein is the nutrient composing the largest fraction, with values ranging from 40% to more than 60 % on a dry matter basis.
  Fat makes up the second largest fraction, and generally, insect materials contain lower levels of ash compared to other animal protein sources (see Table 1). Insects are also packed with micronutrients, including iron, zinc, calcium, and B-vitamins, which are vital for various bodily functions.⁶
  Table 1. Average nutrient composition of selected form of insects on a dry matter basis.   One key property of insect ingredients is that it is possible to modulate their nutritional composition by changing the feeding during the insect rearing. Several studies confirmed this by investigating the impact of different diets on the content and amino acid profile, lipids and other nutrients in insect protein meals and oils. Consequently, we could find insect meals and oils from the same species but with a different amino acid profile or fatty acid profile.¹² Therefore, insects represent versatile raw materials for the pet food industry with fast growing expectations in the market.
  As per Rabobank's research of 2021, see Figure 1, the global volume of insect ingredients incorporated in feed and pet food is expected to grow up to 500K MT by 2030, predicting pet food to be the second largest market.¹³
  Figure 1. Increase of the insect production and use in feed and pet food.   According to a review done in 2023, there are 43 insect-based pet food brands active around the globe, 35 of which are operating in Europe. Black soldier fly and mealworm are the most used species in pet foods.¹⁴
  Despite the various advantages of using insect ingredients there are other aspects that must be evaluated when applying them in pet food. This includes potential allergic reactions, contamination risks during production, stability and shelf-life concerns and the ability to meet the nutritional needs of cats and dogs in a specific recipe.   Insect Ingredients Effect on Palatability
Another important factor and key to the success of a diet is 'palatability'. Palatability is a critical factor in pet food acceptance. Cats are notoriously picky eaters, and their willingness to consume food is influenced by its taste, aroma, and texture. Therefore, understanding how insect protein affects these sensory attributes is essential.
  Insects have unique flavor profiles that can vary significantly between species. For instance, crickets have a nutty taste, while mealworms can be more neutral. These flavors can be both an advantage and a challenge when formulating palatable pet foods.
  Edible insects were first promoted as a sustainable method for food waste bioconversion, and it seems this practice is already implemented in Asia. However, how the heterogeneity of food waste sources affect fat oxidation, flavor and palatability of the final insect meal for pets is not well understood.
  To maintain or improve palatability, manufacturers use flavor enhancers, fats, and other ingredients to mask or complement the natural taste of insect protein. For example, adding chicken fat or liver flavor can make insect-based pet food more appealing.
  Currently there is limited reliable research on palatability of insects in pet foods, but we expect more long-term research to be done in the coming years to allow a standard and better evaluation of this factor. However, we could find in the literature some interesting palatability studies thanks to a review done by Bosch and Swanson.¹⁵
  Some studies found that regarding palatability of insects, dogs and cats showed different preferences depending on the insect species and the inclusion rate of the insect ingredients.
  In 2018, Beynen reported that dogs showed a preference for dry foods containing black soldier fly larvae meal over those with yellow mealworm meal (intake ratio of 60:40; n=10), whereas cats preferred the yellow mealworm-based food (40:60; n=10). Both insect meals represented 30 % of the total crude protein in these diets.¹⁶
  In 2020 Kilburn et al. showed that a banded cricket meal inclusion rate of 8, 16 or 24 % in extruded pet foods did not affect the intake in dogs (n=8).¹⁷
  Regarding cats' palatability, Paßlack and Zentek published in 2018 that 3 out of 10 cats had refused a food containing 35 % black soldier fly meal and 3 cats had an intake between 78 and 87 % of the food offered.¹⁸
  For a food containing 22 % black soldier fly meal, one cat vomited and then refused the food completely and two cats had lower food intakes (83 and 88%).¹⁷
  In cats fed a diet containing 5 or 20 % of black soldier fly meal for 2 days (n=20 per diet), 38 and 54 % of food was consumed. None of the cats rejected the 5% black soldier fly diet, whereas one cat rejected the 20 % black soldier fly meal diet.   Future Prospects of Insect Protein in Pet Nutrition
Insect protein represents a promising frontier in pet nutrition, offering a nutritious alternative to traditional proteins. The impact of insect protein on pet food palatability is a critical factor that manufacturers are actively addressing through research, innovation, and consumer feedback.
  While insect protein holds great promise, there are challenges that need to be addressed to ensure its widespread adoption in the pet food industry.
By Cristina Murcia García, PhD, Technical Service Manager | Kemin Nutrisurance EMEA
Source: Kemin Pet Food & Rendering

About the author
Dr. Cristina Murcia García gained her PhD in Chemistry with focus on red-ox reactions from the University of Bonn (Germany). Since then, she has specialized in managing oxidation in rendering and pet food products. She works as Technical Service Manager for Kemin Nutrisurance Europe where she provides solutions to improve raw materials and pet food safety and shelf-life.
References
1 World Resources Institute 2 FAO. 2022. Is the time ripe for using insect meal in aquafeeds? Bangkok 3 FEDIAF Fact sheet 2024. Insect-based ingredients in pet food 4 EFPRA – White Paper, Life Cycle Assessment of Rendered Products 5 Van Huis, A., Van Itterbeeck, J., Klunder, H., et al. 2013. Edible Insects: Future Prospects for Food and Feed Security. Rome: Food and Agriculture Organization of the United Nations (FAO) 6 Rumpold, B.A., Schluter, O.K. 2013.Nutritional composition and safety aspects of edible insects. Mol. Nutr. Food Res. 57, 802–823; and *Kemin Internal Documents 7 Makkar, H. et al. 2014. State-of-the-art on use of insects as animal feed. Anim. Feed Sci. Technol. 197, 1–33 8 Rumpold, B.A., Schluter, O.K. 2013. Nutritional composition and safety aspects of edible insects. Mol. Nutr. Food Res.  57, 802–823 9 Ramos-Elorduy, J., Pino Moreno, J.M., Correa, S.C.1998. Edible insects of the state of Mexico and determination of their nutritive values. Zoologia, 69, 65–104. 10 Józefiak, D., Józefiak, A., Kiero ´nczyk, B., Rawski, M., Swi ˛atkiewicz, S., Długosz, J., Engberg, R.M. 2016. Insects—A natural nutrient ´ source for poultry—A review. Ann. Anim. Sci. 16, 297–313. 11 Kemin Internal documents 12 Biancarosa, I., Araujo, P., Biemans, D., Bruckner, C.G., Waagbø, R., Torstensen, B.E., Lock, E.J. 2017. Modulation of nutrient composition of black soldier fly (Hermetia illucens) larvae by feeding seaweed-enriched media. PLoS One.  Aug 24;12(8) 13 Rabobank research, 2021 14 Journal of Asia-Pacific Entomology, ISSN: 1226-8615, Vol: 26, Issue: 1, Page: 102020, 2023 15 Bosch, G., Swanson, K. S. 2021. Journal of Insects as Food and Feed, 7(5): 795-805 16 Beynen, A.C., 2018. Insect-based petfood. Creature Companion: 40-41 17 Kilburn, L.R., Carlson, A.T., Lewis, E. and Rossoni Serao, M.C., 2020. Cricket (Gryllodes sigillatus) meal fed to healthy adult dogs does not affect general health and minimally impacts apparent total tract digestibility. Journal of Animal Science 98: 1-8. 18 Paßlack, N. and Zentek, J., 2018. Akzeptanz, Verträglichkeit und scheinbare Nährstoffverdaulichkeit von Alleinfuttermitteln auf Basis von Hermetia-illucens-Larvenmehl bei Katzen. Tierärztliche Praxis Kleintiere 46: 213-221

13/01/2026

Beyond Dry Food: Functional Additives in the Pet Food Market

By Erika Stasieniuk

The answer is in the intersection between nutritional science, consumer behavior, and market strategy.    What Do Pet Owners Value?   The increase in pet humanization has transformed pet owners' view about food. Nowadays, they not only look for satiety but also for disease prevention, healthcare, and well-being promotion, which reflects the concern about their own nutrition and health. 
  This behavior shift is confirmed by Hobbs Jr. and Anderson (2024), who studied which healthy properties claims add value to consumers. Pet owners are willing to pay more for certain benefits, according to the authors of a study on nearly 1,600 dry dog foods.
  The statement 'allergy relief' showed a surcharge of up to 22.7%. 'Digestive health' and 'sensible skin' also correlate with more perceived value. Generic terms such as 'vitamins and minerals' or 'dental care' were associated with a lower willingness to pay, indicating that they are perceived as basic attributes rather than differentiators. This data offers a strategic orientation for the industry—clear and specific claims with visible benefits are more valuable and explain premium positioning.   Functional Additives Applications in Canine and Feline Food   Functional statements that go beyond marketing are backed up by proven efficacy ingredients.
  Additives have always been an integral part of formulations from technological and sensorial goals to nutritional and zootechnical purposes. However, its function has shifted: in fact, it has become a strategic tool for differentiation and commercial value.
  Prebiotics, natural antioxidants, essential fatty acids, and others were increasingly added to formulations both for their technical functionality and their commercial appeal. Among them, ingredients with functional effects stand out in gut health, e.g., mannan oligosaccharides (MOS), fructo-oligosaccharides (FOS), and beet pulp.
  According to Singla and Chakkaravarthi (2017), prebiotics such as inulin and FOS are non-digestible fibers serving as substrates for beneficial gut bacteria (Bifidobacterium and Lactobacillus). Classic studies highlight their benefits:
  Balance in gut microbiota (Gibson y Roberfroid, 1995). Better mineral absorption, such as calcium and magnesium (Scholz-Ahrens et al., 2007). Immune response modulation (Lomax and Calder, 2009). Reduction of inflammatory compounds in the colon (Slavin, 2013).
  MOSs are functional carbohydrates extracted from yeast cell walls, mainly from Saccharomyces cerevisiae. These compounds serve as allies in gut health as they prevent pathogenic bacteria from adhering to the mucosa. MOS are in the binding site of epithelial cells to prevent the adhesion of harmful microorganisms, a mechanism known as competitive exclusion. In addition to the protective effect, MOSs stimulate defense cells (macrophages) by exceeding mannose receptors in glycoproteins of the cell surface (Macari and Maiorka, 2000; Strickling et al., 2000).
  Beet pulp is a fermented fiber, rich in soluble and insoluble fiber. It contributes to the balance of gut microbiota, enhances fecal consistency, and improves bowel transit. Moreover, its partial fermentation in the colon generates short-chain fatty acids (SCFAs), such as butyrate, which serve as an energy source for colonocytes and contribute to the intestinal mucosa integrity (Swanson et al., 2002).
  The statements 'enhance digestive health' or 'balance of intestinal flora' are credible when included in ingredient formulations, such as inulin, FOS, MOS, and beet pulp. The connection between functionality and labeling is essential to building confidence and perception of real value.   From the Ingredient to the Positioning in the Market   Brands face the challenge of identifying technical complexity in clear, attractive, and accessible messages. 
  Instead of mentioning 'inulin' in the list of ingredients, it is better: 'natural prebiotic fiber of chicory roots that promotes gut health.'
  This approach trains the consumer and strengthens the legitimacy of the functional statement. Functional ingredients not only must be listed but also must be perceived and valued as differentiators.
  Other relevant examples:
  Omega-3 (fish oil and linseed): Related to dermis health, coat shine, and joint well-being. Vitamin E and selenium: Natural antioxidants that strengthen the immune system. Glucosamine and chondroitin: Usually present in food for senior dogs or big breeds, which support their beneficial effect in joints.   The Pillars of their Commercial Efficacy   Science-based functional ingredients with an effective dose proven by studies. Clarity and transparency in the communication of their benefits. Alignment between their value proposal and price positioning.   Opportunities in a New Scenario   The search for healthier, specific, and functional food is no longer a trend—it is the standard in the pet food market.
  In an increasingly competitive market, brands successfully combining science, formulation, and an effective communication strategy will be better positioned to address a more demanding and informed consumer.
  Prebiotics and other functional additives, when used with technical expertise and purpose, can make dry food a real tool for the health and well-being of dogs and cats. The market is open to brands that offer more than nutrition: those that build trust.
  Ideal labeling goes beyond attractive promises. It must convince consumers by presenting a science-aligned list of ingredients that support each statement. By bridging the gap between formulation and transparent communication, the industry evolves in promoting a longer and healthier life for pets.
  By Marcos Borges S. Rosa, Marcela Lobo N. Lima, and Erika Stasieniuk
Source: All Pet Food Magazine
  About the authors
Marcos Borges S. Rosa is a zootechnician with a postgraduate degree in canine and feline nutrition, and a master's in veterinary science from UFU (Federal University of Uberlândia). He offers in-person and online nutritional services for dogs and cats. Contact: www.marcosnutripet.com | Instagram: @marcosbsrr

Marcela Lobo N. Lima is a veterinarian with a postgraduate degree in canine and feline nutrition from Unyleya and works in formulation. Contact: marcela.nasc21@hotmail.com | Instagram: @marcelanasc

Erika Stasieniuk is a zootechnician with a doctorate in canine and feline nutrition from UFMG. She is the founder of SFA Consultoria and works as technical consultant in the development of pet food and ingredients. Contact: erika_stasieniuk@sfa-consultoria.com | Instagram: @erikastasieniuk
  References
Gibson, G. R., e Roberfroid, M. B. (1995). Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. The Journal of Nutrition, 125(6), 1401–1412.
Hobbs Jr., L., e Anderson, A. (2024). Assessing Price Premiums of Health and Wellness Product Attributes in Pet Food: Implications for Product Positioning and Marketing Strategies.
Lomax, A. R., e Calder, P. C. (2009). Prebiotics, immune function, infection and inflammation: a review of the evidence. British Journal of Nutrition, 101(5), 633–658.
Singla, V.; Chakkaravarthi, S. (2017). Applications of prebiotics in food industry: A review. Food Science and Technology International 23(8) 649–667. DOI: 10.1177/1082013217721769.
Macari, M.; Maiorka, A. Função gastrintestinal e seu impacto no rendimento avícola. In: CONFERÊNCIA APINCO'2000 DE CIÊNCIA E TECNOLOGIA AVÍCOLAS, 2000, Campinas.
Scholz-Ahrens, K. E., et al. (2007). Prebiotics, probiotics, and synbiotics affect mineral absorption, bone mineral content, and bone structure. The Journal of Nutrition, 137(3 Suppl 2), 838S–846S.
Slavin, J. (2013). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), 1417–1435.
Swanson, K. S., et al. (2002). Fruit and vegetable fiber fermentation by gut microflora from canines. Journal of Animal Science, 80(10), 2725–2734.

17/12/2025

Understanding the Role of Antioxidants in Pet Food Preservation

What Are Antioxidants and Why They Matter
An antioxidant is a molecule that protects cells from damage caused by free radicals. Antioxidants in pet food prevent fats and oils from breaking down through oxidation. Oxidation can lead to rancidity, off-flavors, reduced aroma, and the loss of essential nutrients, ultimately affecting the pet's willingness to consume the food.
  Sara explains:
  'Without proper antioxidant protection, even a well-formulated product can lose its nutritional integrity and appeal over time. Antioxidants are not just additives—they're crucial for product performance.'
  For more details on how oxidation control in pet food works, see Kemin's Oxidation Control solutions.   The Bigger Picture: Why Antioxidants Impact Palatability
Oxidation doesn't just affect nutrients—it also influences flavor, aroma, and palatability, which are critical to pets' acceptance of food. Sara notes:   'Even minor changes in flavor or smell can lead pets to reject a product. Using antioxidants correctly ensures that the food not only remains nutritious but also appetizing for cats and dogs.'
  For more on enhancing flavor and pet acceptance, explore Kemin's Palatability Solutions.   Choosing the Right Antioxidants for Your Product
Not all antioxidants are created equal, and their effectiveness depends on the type of fat used, processing methods, and storage conditions. Sara highlights that selecting the right pet food antioxidants is about understanding these interactions:
  Type of fat or oil matters: Some fats oxidize faster than others, requiring different antioxidant strategies.
  Processing conditions affect stability: Heat, moisture, and extrusion processes can impact how antioxidants perform.
  Storage and packaging are critical: Packages are exposed to a variety of conditions over their lifecycle — from heat and humidity during transport to oxygen exposure once opened by the pet owner. That's why Kemin tests antioxidants under worst-case scenarios to ensure stability and performance.
  Kemin offers tailored solutions to match these needs, including PET-OX® synthetic antioxidants for overall stability, TERMOX® ethoxyquin-free antioxidants for sensitive formulations, and NATUROX® natural antioxidants for clean-label products.   Strategies for Effective Antioxidant Use
Sara shares practical tips for incorporating antioxidants in pet food:
  Evaluate raw materials carefully: Understand the oxidative potential of fats and oils used in the recipe.
  Match antioxidants to processing methods: Choose antioxidants that maintain stability through extrusion, baking, or other manufacturing processes.
  Monitor storage and handling: Use proper packaging, limit air exposure, and educate distributors on optimal storage practices.
  Test and validate: Regularly monitor oxidation levels and sensory attributes to ensure products meet quality expectations.
  By following these strategies, manufacturers can deliver consistent, safe, and palatable products that pets enjoy while maintaining nutritional integrity.
  Pet food antioxidants are more than just additives—they are essential tools for maintaining pet food quality, safety, and palatability. By carefully selecting antioxidants, considering processing conditions, and monitoring storage, manufacturers can ensure their products remain fresh, nutritious, and appealing to pets.
  For more in-depth insights, listen to the full podcast episode with Sara Cutler below. Source: Kemin Nutrisurance