04/08/2026

Plant-Based Food for Dogs and Cats

Food production for human consumption that is high in nutritional value, low in water and energy consumption, highly sustainable, and has a reduced carbon footprint is guiding research in this field. The use of food through chemical, physical, and enzymatic processes, for example, aims to reduce waste. At the same time, the coexistence of dogs, cats, and humans has been a constant throughout human history to the point that these animals have become the world's primary interspecies companions, serving roles in protection, work, pest control, and, above all, deep emotional bonding within society.

Today, the global population of dogs and cats is estimated at between 2 and 2.5 billion animals, of which approximately 1 to 1.5 billion live in households and depend on human care. The fact that these animals are carnivores is a challenge, since they are potential competitors with humans for the planet's food resources. At present, this competition is not readily apparent because the industrial production of pet food relies primarily on ingredients that are not used for human consumption, ranging from agricultural residues to animal by-products, positioning pets at the final stage of the agricultural value chain while generating additional income for producers of these raw materials.

This raises an important question: if a paradigm shift were to occur—for example, a reduction in food production with a high carbon footprint and high-water consumption, such as animal-derived products, alongside a transition toward more sustainable production systems based on plant-based foods, algae, insects, and other alternatives—would it still be possible to sustain the current population of carnivores living alongside humans?

In the context of global sustainability, the social and environmental impact of pet food has become strategically important, particularly because pet food relies on animal-derived ingredients (Pedrinelli et al., 2021, 2022). Considering that food production for human consumption already places significant pressure on natural resources, companion animal nutrition adds another complexity to the scenario. Every year, the global food system accounts for 34% of total anthropogenic greenhouse gas (GHG) emissions and is also the primary driver of ocean eutrophication (approximately 78%) and freshwater eutrophication (approximately 95%). In 2013, the Food and Agriculture Organization of the United Nations (FAO) estimated that the livestock sector accounted for 14.5% of global GHG emissions. More recent data indicate that the production of animal-derived foods, which forms the foundation of the pet food industry, is responsible for at least 20% of global anthropogenic emissions.

Within this context of growing concern over global sustainability, the carbon pawprint concept has emerged, adapting the idea of ecological footprint to measure the impact of resource consumption (land, water, and energy) associated with companion animals. Given the enormous global population of dogs and cats, the environmental impact of feeding them is substantial (Knight et al., 2022). Consequently, there is broad consensus that the impact of companion animal nutrition is significant and should be considered within climate change mitigation strategies.

This is not merely an ideological issue, nor is it an attempt to turn carnivores into herbivores. Rather, the question is whether it would be possible to maintain today's companion animal population in a healthy and sustainable manner if animal-derived food resources became less available. Answering this question requires evaluating multiple factors regarding carnivore metabolism and physiology, current and future food sources, the impact of today's carnivore population on sustainability goals, and other relevant considerations.

The Order Carnivora includes thousands of species with very different characteristics. For example, although taxonomy is primarily based on anatomy (anatomical carnivores), feeding behavior in the wild (preferential carnivores), metabolism, and other traits also define different family groups. Thus, although giant pandas (Ailuropoda melanoleuca) are anatomical carnivores, their feeding preferences and habits enable them to thrive on strictly plant-based diets. Dogs (Canis lupus), on the other hand, because of the enormous genetic variability resulting from human intervention and/or geographic isolation, may be classified as "preferential carnivores," "facultative carnivores," or even "opportunistic carnivores." This means they will always prefer meat, but in its absence, they can maintain their health by consuming plant foods naturally available in the environment, such as fruits, leaves, and roots. According to Axelsson et al. (2013), the 52 dog breeds evaluated in a genomic study showed considerable variation in their ability to digest starch. However, all of them possessed significantly more copies of genes associated with starch digestion (from 6 to 24 copies) than the 12 wolf populations included in the study. In contrast to wolves' carnivorous diet, the adaptation to a starch-rich diet represented a crucial step in the domestication of dogs.

Domestic cats (Felis catus), by contrast, retain strong metabolic similarities to their wild ancestors. Over millions of years, they developed metabolic adaptations that enabled them to maximize the utilization of prey composed primarily of protein and fat while suppressing the production of enzymes such as amylase, whose synthesis represented an unnecessary metabolic cost. These adaptations characterize cats as "obligate carnivores" or "metabolic carnivores," meaning that under natural conditions they depend on nutrients found exclusively in animal-derived foods, including arachidonic acid and taurine.

On the other hand, it is well established that pet diets can be formulated and produced using plant-derived ingredients, provided that the necessary nutritional adjustments are made to correct existing nutrient deficiencies and excesses. Understanding the nutrients that make up a plant-based diet is essential for evaluating its applicability in dog and cat nutrition. Although the nutritional requirements of these animals can be met using plant-derived ingredients, formulation requires a careful approach to ensure nutritional adequacy, bioavailability, and an appropriate balance among nutrients (Roberts et al., 2023).

Contemporary scientific literature demonstrates significant growth in both the market for and interest in plant-based dog foods, driven by vegan pet owners who wish to align their personal values with the diets they feed their animals. At the same time, sustainability has become a central pillar of this discussion. Strong evidence indicates that transitioning to nutritionally complete plant-based diets offers important environmental benefits, including substantial reductions in land use, water consumption, and greenhouse gas emissions compared with diets based on animal-derived ingredients.

Finally, plant-based diets for dogs and cats have remained a controversial topic regarding concerns about their nutritional adequacy for carnivorous animals. However, the growing body of scientific evidence suggests that properly formulated vegan diets can be nutritionally complete. In addition to the theoretical evaluation of nutrients and food composition, it is essential to evaluate the long-term health effects of these diets in dogs. By Flavia Maria de Oliveira Borges Saad and Susana Mantuani Reis Alves
Source: All Pet Food Magazine   References
KNIGHT, A. et al. Vegan versus meat-based dog food: Guardian-reported indicators of health. PLoS ONE, v. 17, n. 4 April, 1 abr. 2022. 
KNIGHT, A. The relative benefits for environmental sustainability of vegan diets for dogs, cats and people. PLoS ONE, v. 18, n. 10 October, 1 out. 2023. 
KNIGHT, A.; LEITSBERGER, M. Vegetarian versus meat-based diets for companion animals. Animals, 2016. 
KNIGHT, A.; SATCHELL, L. Vegan versus meat-based pet foods: Ownerreported palatability behaviours and implications for canine and feline welfare. PLoS ONE, v. 16, n. 6 June 2021, 2021. 
KNIGHT, A.; SATCHELL, L. Erratum: Vegan versus meat-based pet foods: Owner-reported palatability behaviours and implications for canine and feline welfare (PLoS ONE (2021) 16: 6 (e0253292) DOI: 10.1371/journal.pone.0253292). PLoS ONEPublic Library of Science, 2021.

14/07/2026

Rethinking Protein in Pet Nutrition: From Traditional Sources to Alternative and Functional Proteins

In recent years, however, the discussion around protein has expanded significantly. Terms such as 'alternative proteins', 'novel proteins', and 'functional proteins' are increasingly used across the food and pet food industries. Much of this interest is driven by sustainability concerns and projections that global demand for protein will increase substantially as the human population approaches 10 billion by 2050 (FAO, 2022; OECD-FAO, 2023).
  This raises an important question: do we truly need entirely new protein sources to feed our pets, or should we focus on improving how we utilize the protein sources we already have?
  The answer likely lies somewhere in between. Traditional protein sources remain nutritionally robust, while emerging technologies and alternative ingredients offer opportunities to improve sustainability, functionality, and health outcomes—including effects on the gut microbiome.
Global Protein Demand and the Sustainability Debate   Projections toward 2050 suggest that global protein demand will rise sharply as the world population approaches 10 billion, with food demand expected to increase by about 60% (FAO 2018; FAO 2022; Henchion et al., 2017). At the same time, the global pet population continues to expand, with an estimated 900 million dogs and cats worldwide. Approximately 60% of these animals are concentrated in Europe, the United States, China, and Brazil.
  These trends have raised concerns about whether traditional livestock production alone can meet future protein needs. Critics often argue that feeding animal-derived proteins to pets competes with the human food supply and contributes to environmental pressures, such as land use, greenhouse gas emissions, and water consumption.
  However, the picture is more nuanced. A significant portion of animal-derived ingredients used in pet foods originates from rendered co-products of the human food system, including organ meats, trimmings, and fish processing residues. These ingredients represent an efficient form of nutrient recycling within the food supply chain (Boland et al., 2013).
  Advances in food processing technologies are also improving nutrient utilization, enabling greater recovery of proteins, peptides, and bioactive compounds from raw materials and by-products (Yuan et al., 2025). Improving how proteins are processed and utilized may therefore be as important as identifying entirely new protein sources.   Protein Requirements in Dogs and Cats   Protein requirements in companion animals are well established through decades of nutritional research. According to AAFCO guidelines (AAFCO 2026), the minimum protein requirement for adult dogs is approximately 18% on a dry matter basis, while growing puppies require 22.5%. Cats, as obligate carnivores, require higher protein intake, with minimum levels of 26% dry matter.
  In commercial diets, however, protein levels are typically higher. Many dry dog foods contain 22–32% protein, while cat foods often range from 30–40% protein. These levels reflect both nutritional needs and consumer expectations, as protein content has increasingly become associated with perceived diet quality.   Traditional Protein Sources: Still the Foundation   Animal-derived proteins remain central to pet nutrition because of their balanced amino acid profiles and high digestibility. Common ingredients include chicken meals, beef and lamb meals, fish meals, fish protein concentrations, and meat or organ by-products. These ingredients supply essential amino acids, such as lysine, methionine, and taurine and typically exhibit digestibility values around 85–90%, although digestibility can vary depending on the specific ingredient and processing conditions.
  Plant proteins also play a significant role in modern formulations. Ingredients such as soybean meals, pea protein, lentils, and chickpeas contribute valuable amino acids while offering flexibility and cost efficiency in formulation.
  Recent innovations in food processing have further improved plant protein functionality. Technologies such as fermentation, enzymatic hydrolysis, and advanced milling can increase digestibility while reducing anti-nutritional factors such as lectins and protease inhibitors (Yuan et al., 2025).
  These developments highlight an important point: innovation does not always require entirely new ingredients—sometimes it involves improving how existing ingredients are processed and utilized.   The Rise of Fresh and Minimally Processed Meat Ingredients   Over the past decade, the use of fresh meat or poultry has expanded significantly in dry pet food formulations. Many premium kibble products now incorporate fresh chicken, beef, or fish as part of their protein systems.
  In many cases, these fresh ingredients originate from mechanically deboned meat (MDM) or automated meat recovery (AMR) processes, which efficiently recover edible muscle tissue from carcasses after primary cuts have been removed. These ingredients provide highly digestible protein while improving palatability and consumer perception.
  Marketing narratives around 'fresh' ingredients have also been reinforced by the rapid growth of fresh and lightly cooked pet food formats. The fresh pet food market in the United States alone is estimated to exceed USD 3 billion and continues to grow (Packaged Facts, 2023). This trend illustrates how consumer expectations increasingly influence ingredient selection and processing strategies in the pet food industry.   The Rise of Alternative Proteins   While traditional proteins remain dominant, several emerging protein technologies are gaining attention.
  Insect Proteins
Insects, such as black soldier fly larvae, mealworms, and crickets are being explored as sustainable protein sources. Insect meals typically contain 40–65% protein and can be produced using relatively small amounts of land and water compared with conventional livestock production (van Huis, 2021).
  Insect proteins may contain bioactive compounds such as antimicrobial peptides and chitin that could influence immune function and gut health (Gasco et al., 2020). However, scaling production and achieving widespread consumer acceptance remain challenges.   Fermentation-Derived Proteins
Fermentation technologies represent another promising pathway. Microbial fermentation can produce single-cell proteins (SCP) using yeast, bacteria, fungi, or microalgae grown on various substrates (Matassa et al., 2016). These proteins can provide favorable amino acid profiles while requiring relatively small land footprints.
  Traditional fermentation methods—such as koji fermentation using Aspergillus oryzae—can also transform plant substrates into more digestible and nutritionally enhanced ingredients (Yuan et al., 2025). Advances in biotechnology now allow engineered microbes to produce specific peptides or proteins with targeted functional properties.   Cell-Cultured Proteins
Cellular agriculture represents one of the most technologically ambitious approaches to protein production. By culturing animal cells in controlled environments, it may eventually be possible to produce meat without traditional livestock production (Post, 2012). Although promising, this technology is still in its early stages—particularly for pet food applications—and faces challenges related to cost, energy use, and regulatory frameworks.   Protein and the Gut Microbiome
One of the most exciting areas linking protein nutrition and health is the gut microbiome.
  The gut microbiota plays a central role in digestion, immune function, and metabolic health in companion animals. Diet composition—including protein source and digestibility—can significantly influence microbial communities in the gastrointestinal tract (Handl et al., 2013).
  Highly digestible proteins reduce the amount of undigested nitrogen reaching the colon, minimizing the production of undesirable fermentation by-products, such as ammonia or biogenic amines.
  Conversely, certain peptides and amino acids may serve as substrates for beneficial microbial populations, contributing to the production of short-chain fatty acids and other metabolites that support intestinal health (Sandri et al., 2017).   Key Takeaways   The conversation around alternative proteins often frames the issue as a replacement of traditional proteins. Actually, the future of protein in pet nutrition will likely be more integrated and from this discussion, several key insights emerge:
  Traditional protein sources remain nutritionally efficient. Animal and plant proteins continue to provide reliable amino acid nutrition and will remain foundational ingredients in pet food.
  Alternative proteins expand the toolbox; insects, microbial fermentation, and cellular agriculture may complement existing protein systems.
  Processing technology and advances in fermentation, enzymatic modification, and ingredient recovery can improve nutrient utilization, reduce anti-nutritional factors, and enhance the functional value of protein ingredients.
  Consumer expectations are reshaping protein systems. The growth of fresh, minimally processed, and high-protein pet foods illustrates how market trends increasingly influence ingredient selection and processing technologies.
  Ultimately, the goal should not be to replace traditional proteins with alternatives but to develop a diverse and efficient protein ecosystem that supports sustainability, nutrition, and pet health. The key question is not only which proteins we choose, but how intelligently we use them. By Juan Gómez-Basauri, Ph.D. - MAGELLAN LLC
Source: All Pet Food Magazine   References
AAFCO 2026. Association of America Feed Control Officials. Official Publication Boland, M., Rae, A., Vereijken, J., Meuwissen, M. P. M., Fischer, A. R. H., van Boekel, M. A. J. S., Rutherfurd, S. M., Gruppen, H., Moughan, P. J., & Hendriks, W. H. (2013). The future supply of animal-derived protein for human consumption. Trends in Food Science and Technology, 29(1), 62-73.https://doi.org/10.1016/j.tifs.2012.07.002 FAO. 2018. The future of food and agriculture – Alternative pathways to 2050. Summary version. Rome. 60 pp. Licence: CC BY-NC-SA 3.0 IGO.https://openknowledge.fao.org/handle/20.500.14283/i8429en FAO. 2022. The future of food and agriculture – Drivers and triggers for transformation. The Future of Food and Agriculture, no. 3. Rome.https://doi.org/10.4060/cc0959en Gasco, L., Gabriele Acuti, Paolo Bani, Antonella Dalle Zotte, Pier Paolo Danieli, Anna De Angelis, Riccardo Fortina, Rosaria Marino, Giuliana Parisi, Giovanni Piccolo, Luciano Pinotti, Aldo Prandini, Achille Schiavone, Genciana Terova, Francesca Tulli & Alessandra Roncarati (2020) Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition, Italian Journal of Animal Science, 19:1, 360-372.https://www.tandfonline.com/doi/pdf/10.1080/1828051x.2020.1743209 Handl S., German AJ, Holden SL, Dowd SE, Steiner JM, Heilmann RM, Grant RW, Swanson KS, Suchodolski JS. Faecal microbiota in lean and obese dogs. FEMS Microbiol Ecol. 2013 May;84(2):332-43. Epub 2013 Jan 24. PMID: 23301868.https://doi.org/10.1111/1574-6941.12067 Henchion, M. Hayes M, Mullen AM, Fenelon M, Tiwari B. Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium. Foods. 2017 Jul 20;6(7):53.https://pmc.ncbi.nlm.nih.gov/articles/PMC5532560/ Matassa, S., Boon N, Pikaar I, Verstraete W. Microbial protein: future sustainable food supply route with low environmental footprint. Microb Biotechnol. 2016 Sep;9(5):568-75. Epub 2016 Jul 8.https://pmc.ncbi.nlm.nih.gov/articles/PMC4993174/pdf/MBT2-9-568.pdf OECD/FAO 2023. OECD-FAO Agricultural Outlook 2023-2032, OECD Publishing, Paris.https://doi.org/10.1787/08801ab7-en. Post MJ. Cultured meat from stem cells: challenges and prospects. Meat Sci. 2012 Nov;92(3):297-301. doi: 10.1016/j.meatsci.2012.04.008. Epub 2012 Apr 11. PMID: 22543115.https://doi.org/10.1016/j.meatsci.2012.04.008 Sandri, M., Dal Monego S, Conte G, Sgorlon S, Stefanon B. Raw meat-based diet influences fecal microbiome and end products of fermentation in healthy dogs. BMC Vet Res. BMC Vet Res 2017; 13 (1):65.https://pmc.ncbi.nlm.nih.gov/articles/PMC5331737/ van Huis, A. Prospects of insects as food and feed. Org. Agr. 11, 301–308 (2021).https://doi.org/10.1007/s13165-020-00290-7 Yuan, Yi, Xinyao Wei, Yuhong Mao, Yuxue Zheng, Ni He, Yuan Guo, Ming Wu, Joseph Dumpler, Bing Li, Xu Chen, Xixi Cai, Jianping Wu, Yongqi Tian, Sihan Xie, Jeyamkondan Subbiah, Shaoyun Wang. Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops, Engineering, Volume 50, 2025, Pages 229-244.https://doi.org/10.1016/j.eng.2025.04.014

08/07/2026

The Protein Matrix: Balancing Formulation, Operational Realities, and Consumer Demands

By Felipe Martínez R.

Today, as pets are increasingly humanized and elevated to the status of family members, the scrutiny placed on the ingredients in their bowls has never been higher. This is why, for this edition, I'm taking a different approach from my past articles and decided to write about the most scrutinized, expensive, and dynamic component of any pet food formula: protein.

The true value of a raw material is no longer dictated solely by its price per ton. Instead, it is defined by a complex matrix of nutritional efficacy, marketing appeal, and manufacturing viability. The universe of ingredients is expanding rapidly, introducing alternative proteins, functional extracts, and novel additives. However, to truly understand how these ingredients deliver value, we must examine how the menu of ingredients, including the different protein sources, complement each other in three dimensions: nutrition, consumer trends, and the realities of managing these materials on the factory floor.
Nutrition: How Proteins Complement Each Other
From a purely nutritional standpoint, a pet does not require specific ingredients; it requires specific nutrients. The goal of any formulator is to deliver a complete and balanced amino acid profile, alongside high digestibility and bioavailability, and palatability—because if the pet does not eat the product, all the effort has been done for nothing. Achieving this is rarely accomplished efficiently with a single protein source. Instead, formulation is all about complements.

Traditional animal protein sources, including chicken, beef, fish, and lamb meal, have long been the workhorses of the industry, offering high protein density and excellent palatability. However, they are often complemented with each other and with plant-based options, such as peas, soybeans, potatoes, or corn gluten meal.

Why blend them?  Because what one ingredient lacks, another provides. For instance, plant-based proteins can be highly digestible and lower the overall ash content of the formula, but they may be limited in essential amino acids (methionine or taurine precursors). By strategically pairing it with a marine protein source, such as salmon meal or a functional extract like yeast, a formulator can bridge the amino acid gap while maintaining a specific price point and functional target.

Furthermore, the rise of alternative proteins, including insects, single-cell proteins, and cultivated meats, is altering the formulation landscape. These ingredients are not just novelties; they can offer functional benefits, such as hypoallergenic properties or high levels of antimicrobial peptides. They 'play' within a formula, not just as bulk protein, but as functional additives that elevate the nutritional profile and the true value of the end product.
The Marketing Push: Premiumization and the Clean Label
While formulators focus on amino acids, digestibility, bioavailability, and palatability, the focus of marketing departments and consumers is the ingredient list and the product claims. In today's premium and super-premium segments, communication trends heavily influence product design, sometimes at odds with traditional formulation logic.

The push for 'clean label' products and limited ingredient diets is a prime example.  Higher-value segments are demanding shorter ingredient lists, driven by a consumer perception that fewer ingredients equate to a more natural, wholesome, and transparent product. This creates a significant challenge: how do you deliver a perfectly balanced amino acid profile when your marketing brief restricts you to a single protein source and a single carbohydrate source?

This restriction has driven the industry toward novel proteins. These new ingredients, such as rabbit, kangaroo, wild boar, herring, venison, and duck, are commanding premium prices—they serve a dual purpose. First, they are highly effective for pets with suspected food sensitivity or allergies to common proteins like poultry or beef. Second, they provide a powerful narrative for marketing and communication. Novel proteins instantly differentiate a brand on a crowded retail shelf, communicating exclusivity and premium quality.

However, the true value here also hinges on the traceability of origin. Consumers put value into knowing that the rabbit was sustainably sourced or if the salmon was wild. Traceability has evolved from a supply chain buzzword into a non-negotiable consumer demand and a core pillar of a brand's value proposition. The story behind the ingredient is now just as important as the ingredient itself.
The Factory Floor Reality: Navigating Production Pain Points
A recipe can look perfect on paper and test brilliantly in a consumer focus group, but it must be feasible to manage within an existing manufacturing process. Managing diverse and novel proteins in a high-volume factory introduces pain points that question the concept of "true value."

One of the most persistent challenges is managing the natural variability of raw materials, particularly animal by-product meals. Meat and bone meals, for instance, can vary significantly from batch to batch depending on the rendering process and the exact source materials. A classic factory pain point is color variation. If a specific batch of chicken meal contains a higher concentration of blood, the resulting kibble will be noticeably darker. While the product remains entirely safe and nutritionally sound, this visual inconsistency can inevitably lead to consumer complaints. Pet owners are conditioned to expect absolute uniformity, and a dark batch of kibble is often misinterpreted as burnt or spoiled. Managing this requires strict supplier specifications, advanced mixing techniques, and sometimes, the reluctant use of colorants to standardize the final appearance.

Beyond color, different proteins behave differently during extrusion. Plant proteins often require different specific mechanical energy and moisture inputs compared to animal proteins. High levels of fresh meat, while highly appealing on an ingredient label, introduce massive amounts of water into the formula, which must be managed to ensure the kibble expands properly and dries to a safe moisture level to prevent mold.
Conclusion: Redefining True Value
The universe of pet food ingredients is undoubtedly expanding, but 'true value' is not found simply by adding the newest, trendiest protein to a formula. True value is achieved at the intersection of three distinct disciplines.

It requires the formulator's skill to blend complementary amino acid profiles for optimal animal health. It demands the marketer's insight to select ingredients that resonate with consumer demands for transparency, limited ingredients, and sustainable origins. And crucially, it relies on the factory expertise to handle the physical realities, variabilities, and organoleptic challenges of processing raw materials at scale.

As the industry continues to innovate beyond price, the brands that succeed will be those that master this complex matrix, ensuring that every raw material earns its place in the bowl: nutritionally, commercially, and operationally. By Felipe Martinez R.
Source: All Peto Food Magazine

07/07/2026

Black Soldier Fly Larva Meal: A Sustainable and Functional Protein Source for Pet Food

By Josiane Volpato

A New Scenario for Proteins in the Pet Food Industry   In this scenario, the pet food industry has been looking for alternatives that simultaneously meet nutritional, technological, and environmental requirements, promoting innovation without compromising the quality of the final products.
  Among the main trends, the partial or total replacement of traditional protein sources, such as poultry viscera meals, meat and bone meal, fish meal, and soybean meal, with more sustainable ingredients with less environmental impact stands out. In this context, black soldier fly larva meal (Hermetia illucens or BSF) has gained prominence as a promising solution to the current challenges of the production chain.
  The production of this ingredient is directly related to the ability of the larvae to convert organic waste into biomass of high nutritional value. This process, known as bioconversion, allows the use of agro-industrial by-products, reducing waste and contributing to circular economy models. In this way, BSF flour not only meets nutritional demands but is also part of a broader sustainability strategy in the pet food sector.
  From a nutritional point of view, BSF flour has a variable protein content, usually between 35% and 60%, depending on the substrate used in the larvae and the industrial processing applied. Although this content is considered intermediate compared to some conventional sources, the ingredient stands out for the quality of its protein and amino acid profile, suitable for the nutritional requirements of dogs and cats.
  In addition, BSF flour has a high lipid content, especially lauric acid, a medium-chain fatty acid associated with antimicrobial properties and potential benefits to intestinal health. This differentiated lipid composition can contribute not only to the energy value of diets but also to important functional effects in the animals' bodies.     Recent studies also indicate additional benefits associated with the use of BSF flour in extruded diets, including improvements in skin integrity, coat quality, and antioxidant response. These effects are possibly related to the presence of bioactive compounds and the quality of the nutrients present in the ingredient.
  Another relevant point is the presence of minerals, such as calcium and phosphorus, at significant levels, as well as essential amino acids, e.g., methionine and tyrosine. The higher concentration of tyrosine, in particular, has been highlighted as a differential of BSF flour, reinforcing its nutritional potential in complete formulations.
  In addition, BSF flour contains compounds with potential prebiotic and antibacterial action, which can contribute to the modulation of gut microbiota and the maintenance of digestive health. This set of characteristics makes the ingredient attractive not only as a source of protein but also as a functional component in diets for dogs and cats.
  Because it is an alternative protein and still little used on a large scale, BSF flour also has potential application in hypoallergenic diets, being an interesting option for animals with food sensitivities to conventional proteins, such as chicken, beef or soy.   Digestibility: The Critical Point of Formulation for a Sustainable Future in Pet Food   Digestibility is one of the main criteria for evaluating the quality of new ingredients in animal nutrition. In this aspect, BSF flour presents consistent results, with protein digestibility coefficients similar to those observed in diets formulated with traditional ingredients.
  Studies indicate that inclusion levels ranging from 5% to 20% result in apparent protein digestibility of 83% to 84%, values compatible with those observed in conventional diets. These results demonstrate that the ingredient is efficiently used by the animals' bodies, without compromising fecal quality.
  In addition to the protein fraction, the lipid digestibility of BSF flour is also noteworthy, being frequently high due to the presence of medium-chain fatty acids, which are easier to digest and absorb when compared to long-chain fatty acids.
  The presence of chitin, a structural polysaccharide in the exoskeleton of larvae, represents another important aspect from a nutritional point of view. Chitin can act as a functional fiber, contributing to the modulation of the gut microbiota and the formation of stools with better consistency. However, its effect depends directly on the level of inclusion and processing of the ingredient, and can, at high concentrations, interfere with the digestibility of nutrients.
  Thus, the use of BSF flour requires an adequate balance in the formulation of diets, in order to maximize its functional benefits without compromising nutritional use.     Palatability and Acceptance by Animals    Another determining factor for the practical application of the ingredient is palatability. The acceptance of food by animals is one of the main indicators of commercial success, especially in diets for cats, which have more selective feeding behavior.
  In general, the inclusion of BSF flour does not compromise the intake, and good acceptance is observed in both dogs and cats. However, studies indicate that this factor is strongly dependent on the level of inclusion.
  Lower levels of substitution, such as 3%, maintain intake similar to the control diet and may even stimulate the animals' initial interest in the food. On the other hand, higher levels, such as 6%, tend to reduce intake and preference. This effect may be associated with the lipid composition of the larvae, especially the higher content of medium-chain fatty acids, which can influence the sensory perception of food.
  Thus, the definition of the appropriate level of inclusion is essential to ensure the acceptance of the final product, with moderate inclusion being the most suitable strategy for commercial formulations.
  In addition to the nutritional and functional aspects, BSF flour has significant environmental advantages when compared to traditional protein sources. Its production requires less use of natural resources, such as water and agricultural areas, in addition to resulting in lower greenhouse gas emissions.
  The ability of larvae to convert organic waste into high-value protein allows the use of by-products that would otherwise be discarded, contributing to the reduction of the environmental impact of the production chain.
  Another important point is production efficiency. Insect farming has better feed conversion and lower need for inputs when compared to conventional livestock, making it a viable alternative for more sustainable production systems.
  This set of characteristics positions BSF flour as an ingredient in line with the main global trends in the pet food industry, which seeks to integrate nutritional performance, innovation, and environmental responsibility.
  In conclusion, black soldier fly larva meal consolidates as a strategic ingredient for the pet food industry, bringing together nutritional quality, functionality, and environmental benefits. Its use allows the development of more sustainable diets without compromising digestibility, fecal quality, or acceptance by animals, representing a promising solution for the future of dog and cat nutrition. By Bruna Cavalari Santello; Laura Cicília Cassol da Silva; Douglas Melo de Souza; Lorenna Nicole Araújo Santos; Josiane Aparecida Volpato
Source: All Pet Food Magazine
  References
ABD EL-WAHAB, A.; et al. Insect larvae meal (Hermetia illucens) as a sustainable protein source of canine food and its impacts on nutrient digestibility and fecal quality. Animals, Basel, v. 11, n. 9, p. 2525, 2021. BOSCH, G.; VERVOORT, J. J. M.; HENDRIKS, W. H. In vitro digestibility and fermentability of selected insects for dog foods. Animal Feed Science and Technology, v.221, p.174–184, 2016.  CARDOSO, R. K. N. FEDERAL UNIVERSITY OF BAHIA (UFBA). Nutritional evaluation of black soldier fly larva meal in extruded diets for dogs and effect on intestinal health. Salvador: Repositório da UFBA, 20 (thesis/dissertation). 2 Jul. 2024. CARVALHO, L. C.; et al. Possible use of insect meal in the diet of dogs and cats. Caderno de Ciências Agrárias-UFMG, 2016. DE ANDRADE, G. C.; et al. Alternative foods for the formulation of diets for dogs and cats. Animal Science, v. 35, n. 2, p. 45-56, 2025. FREEL, T. A.; MCCOMB, A.; KOUTSOS, E. A. Digestibility and safety of dry black soldier fly larvae meal and black soldier fly larvae oil in dogs. Journal of Animal Science, v. 99, n.3, 15 fev. 2021. GONÇALVES, C. A.; RIBEIRO, G. B.; AFONSO, M. V. R. Assessment of population knowledge about breeding and management of dogs and cats. Veterinária Notícias (Online), v.1, n.1, p.1-11, 2022. KWAKERNAAK, C.; et al. Apparent nutrient digestibility, metabolizable energy and apparent ileal amino acid digestibility of commercial partially defatted Hermetia illucens meal for laying hens. Journal of Insects as Food and Feed, p. 1–12, 8 dez. 2023. LAYNE, C.A. My dog is in teletherapy with me: The impact of a pet dog on their owner's teletherapy session, 2023. 154p. (Tese de Doutorado em Community Care and Counseling). Liberty University, Lynchburg, VA, 2023. Liu, X.; et al. Dynamic changes of nutrient composition throughout the entire life cycle of black soldier fly. PLOS ONE, v. 12, n. 8, e0182601, 2017. Lu, S.; et al. 'Nutritional Composition of Black Soldier Fly Larvae (Hermetia illucens L.) and Its Potential Uses as Alternative Protein Sources in Animal Diets: A Review.' Insects vol. 13,9 831. 13 Sep. 2022. VALDÉS, F. V.; et al. Insects as Feed for Companion and Exotic Pets: A Current Trend. Animals, v. 12, n. 11, p. 1450, 3 jun. 2022. Hyuck Kim, et al. Evaluation of black soldier fly larvae reared on different organic substrates on nutrient digestibility and palatability in cats. J Anim Sci Technol 2025; 67(2):477-488.
PENAZZI, L.; et al. In vivo and in vitro Digestibility of an Extruded Complete Dog Food Containing Black Soldier Fly (Hermetia illucens) Larvae Meal as Protein Source. Frontiers in Veterinary Science, v. 8, 11 jun. 2021.  Silva Carvalho, R. et al. Effect of feeding a diet based on black soldier fly larvae meal on canine skin barrier function, organic antioxidant defense, and blood biochemistry. 2024. Arquivos de Nutrição Animal , 78 (2), 159–176. 

12/06/2026

 Leveraging Artificial Intelligence to Predict Pet Food Palatability

WHY THIS MATTERS
Palatability is one of the strongest drivers of product success in pet food. Yet, predicting it remains challenging. Development still relies heavily on iterative animal trials, which are time-consuming, costly, and often identify failures late in the process.
  At AFB, we are changing this approach by using artificial intelligence (AI) to predict palatability outcomes before testing. By combining historical data with formulation knowledge, we help transform development from trial-and-error into a more targeted and efficient process.
  THE CHALLENGE
Palatability is the result of multiple interacting factors, including ingredients, inclusion levels, fat systems, processing, and animal variability. These interactions are complex and non-linear, making outcomes difficult to anticipate.
  Because of this complexity, traditional approaches struggle to efficiently explore formulation space and consistently deliver high-performing solution.   A NEW APPROACH: FROM TESTING TO PREDICTING
Instead of relying only on experiments, we integrate data across trials and formulations to identify patterns and predict outcomes.
  Our models transform inputs such as recipe composition, ingredient levels, and processing conditions into clear guidance: which solutions are most likely to succeed and which carry higher risk.
    FROM DATA TO DECISIONS
Our approach converts complex datasets into practical insights that guide development. Rather than focusing only on performance, we also consider how reliable each result is.
  By combining performance with confidence, we generate a clear prioritization of what to test next. This allows teams to focus on the most promising formulations and avoid unnecessary trials.
    WHAT THIS ENABLES

This predictive approach allows us to:
  Identify high-potential solutions earlier Reduce experimental burden Focus on the most impactful ingredients Improve consistency of results
  In practice, large experimental spaces can be narrowed down to a smaller set of high-confidence candidates, accelerating development and improving outcomes.   A SMARTER WAY TO DEVELOP PALATANTS
Artificial intelligence does not replace expertise—it enhances it. Scientific knowledge remains central to interpretation and validation, while predictive models help guide decisions and reduce uncertainty.
  By combining data, science, and AI, we enable a more efficient and confident approach to palatability development. Source: AFB International