All Pet Food Magazine N°28_ENG by All Pet Food

Issue N° 28 | July 2026 | Volume VIII

INTERNATIONAL MAGAZINE ABOUT THE PET FOOD INDUSTRY

SPECIAL EDITION

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INTERNATIONAL MAGAZINE ABOUT THE PET FOOD INDUSTRY

Issue N° 28 | Volume VIII | April 2026 All Pet Food Alvear 44, Chacabuco Provincia Buenos Aires–Argentina info@allpetfood.net Editorial Team Josefina Poy Maria Candelaria Carbajo Delfina Rojas Laureano Cane Ludmila Barbi Trindade Erika Stasieniuk Candela Bonaura Armando Enriquez de la Fuente Blanquet Juan Manuel Peralta Luis Miguel Gómez Osorio Josiane Volpato Juan Gómez-Basauri Iván Franco Felipe J. Martínez CEO Pablo Porcel de Peralta pablo.porcel@allpetfood.net Sales Manager Iván Marquetti ivan.marquetti@allpetfood.net Strategic Media Coordinator Julia Cruz Díaz julia.cruzdiaz@allpetfood.net Magazine Coordinator / Editorial Translator Delfina Rojas delfina.rojas@allpetfood.net Editorial Leader / Community Manager Josefina Poy josefina.poy@allpetfood.net Content Marketing Specialist María Candelaria Carbajo candelaria.carbajo@allpetfood.net Content Marketing Lumila Barbi Trindade ludmila.barbi@allpetfood.net Event Marketing Strategist Analía Gottig analia.gottig@allpetfood.net Event Leader Micaela Poltrone micaela.poltrone@allpetfood.net Brand Estrategist – UX UI Laureano Cane laureano.cane@allpetfood.net Multimedia Design Juliana Di Palma juliana.dipalma@allpetfood.net Graphic Designer Martina Venece martina.venece@allpetfood.net Administrative Assistant Pedro Porcel de Peralta pedro.porcel@allpetfood.net Business Development Brazil Nicole Monteiro Nicole.monteiro@allpetfood.net Our community Web: www.allpetfood.net Linkedin: bit.ly/3xOBkEt Youtube: bit.ly/3izL0Hn Instagram: bit.ly/3lUV6Z7 © Copyright 2020 ALL PET FOOD Todos los derechos reservados. Ninguna parte de esta publicación puede reproducirse de ninguna forma ni por ningún medio sin el permiso previo del propietario de los derechos de autor. Se puede encontrar más información en www.pcm-group.net ISSN 1464-0058

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EDITORIAL Speakers CIPAL 2026 Sinergia and the Role of Probiotics in Supporting Digestive Health in Pets Innovative Functional Protein Solutions for the Next Generation of Dry and Wet Pet Food Beyond The Antioxidant: Rancidity as the Tip Of the Iceberg Sustainable Omega-3: The Sustainable Future of Companion Animal Nutrition Circularity Without Compromising Performance: Engineering Solutions for Flexible Pet Food Packaging Joint Health in Dogs and Cats: The Role of Collagen in Osteoarthritis Prevention Hydrolyzed Proteins: What They Are and How They Act in the Management of Food Sensitivities and Chronic Enteropathies Driving Sustainable Pet food Innovation with Faba Bean Ingredients Forgotten Flavors? The Science Behind Sweet and Umami Perception in Felines Plant-Based Food for Dogs and Cats THE INTERVIEW: JUAN MANUEL PERALTA The Future of the Pet Food Sector Will Be More Efficient Plant-Based Phosphatidylcholine: A Natural Alternative to Choline Chloride in Dog and Cat Food From Farm to Bowl: An Analysis to Maximize Sustainability Impacts The Invisible Footprint of Pet Food: When the Lack of Market Intelligence Also Impacts the Planet Impact of Dog and Cat Diet Formulation on Environmental Sustainability

Rethinking Pet food Sustainability: Upcycled and Rendered Ingredients as Strategic Tools for People, Pets and Planet

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Think Globally, Formulate Regionally: The Sustainable Future of Pet Nutrition ALL PET FOOD NEWS A Look at New Sustainable Packaging Material Developments for VFFS The Role of Yeast in Building Flavors for Pets TECHNOLOGY SHOWCASE COMPANIES WITH HISTORY: CALLIZO NOURISHING FLAVORS: EVOLUTION AND TREND MARKETPLACE: INDUSTRY SUPPLIERS

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EDITORIAL

Dear readers, This issue of All Pet Food Magazine is special for several reasons. Beyond accompanying the new edition of CIPAL 2026, one of the main congresses for training and networking in the Latin American pet food industry, it presents some of the topics shaping the future of nutrition and pet food production. Along these pages, you will find technical-scientific content that explore key trends and challenges for the sector, such as the development of functional proteins, the growth in pet care as an integral part of nutrition, the role of umami flavor in feline nutrition, the potential of vegetable sources as valuable ingredients, and advancements in sustainability—a core idea that continues to gain momentum across the production chain. In addition, we are honored to share the interview with Juan Manuel Peralta, President of the CIPAL Scientific Committee, who analyzes the importance of creating spaces for technical knowledge exchange and reflects on the main challenges and opportunities facing the pet food industry. Looking forward to seeing you at CIPAL 2026, where we will meet again with professionals, manufacturers, researchers, and suppliers across the region to continue sharing knowledge, strengthening relationships, and building the sector’s future. Thanks for accompanying us through this special edition!

Editorial Team

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INTERNATIONAL MAGAZINE ABOUT THE PET FOOD INDUSTRY

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SPEAKERS

Joy Campbell APC

Niyired Orozco Giraldo Independent Consultant

Cristian Costantini Tietjen

Alejandro Soraci National University of Central Buenos Aires

Natália A. Moraes DSM-Firmenich Pet Food | TTH

Giuseppe Bigliani AGI

Marcos Giordano Baires

Flávia Saad Federal University of Lavras

Luciano Trevizan Federal University Rio Grande do Sul

Pablo Pettinato Petropack

Maygane Ronsmans Beneo/ Lambabue

Manuel Loitegui Puppis

Marina Golowczyc Conicet

Gonzalo Vicente Adinnova

José Simeone KSE

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Eitel Peltzer Meschini Abiotec

Natalia Bosuel Nestle Purina

Carlos Vergara Robles Lallemand

Valeria De Marco Alican

Kami Grandeen Suizo Argentina Alltech

Juan Gomez Magellan LLC

Omar Barcellona Famsun

Gabriel Vinderola National University of the Litoral

Betiana Colabianchi National University of Rosario

Isabel Farinha ITPSA - PETIFA

Miguel Ángel López Miguel Ángel López Consulting

Clement Hilaire Clextral

Thalia Cristina Putarov Biorigin

Jorge Chirife Independent Consultant

Madeleine Maida Re Alican SA

CHECK OUT THE FULL CIPAL 2026 SCHEDULE Magdalena Ferreira Mars

Scan the QR code to access the complete program.

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SINERGIA AND THE ROLE OF PROBIOTICS IN SUPPORTING DIGESTIVE HEALTH IN PETS Advances in our understanding of the gut microbiota are redefining dog and cat nutrition, positioning probiotics as key components of functional nutrition. This article explains the development of Sinergia, Adinnova’s additive, as well as the importance of applied microbiology as a differentiator in the pet food industry. By Gonzalo Vicente MEng, R&D Director at Adinnova

After years of focusing solely on basic requirements, advancements in microbiology and functional nutrition have positioned intestinal health as a key pillar for animal well-being. Microbiota research has evolved beyond basic science and is now driving the development of value-added pet foods. Today, pet food manufacturers, veterinarians, and pet owners recognize that the balance in the intestinal microbiota directly impacts digestion, nutrient use, immune response, and pets’ quality of life. Thus, there is a transformation in food formulation and the development of functional ingredients.

Why is Microbiota Now a Key Factor in Pet Food? The intestinal microbiota is composed of billions of microorganisms that interact continuously with the host. Far away from having a passive role, they participate in crucial digestive, metabolic, and immune functions. A balanced microbiota is now known for its contributions to the integrity of the intestinal barrier, improved nutrient utilization, and the maintenance of physiological mechanisms associated with overall health. In other words, alterations in the microbiota’s composition can negatively impact pets’ well-being and digestive function.

What is the Role of Probiotics Within This Nutritional Approach? Probiotics are among the most relevant tools for supporting microbiota balance. Their function goes beyond incorporating live microorganisms into food: they create favorable conditions for the intestinal ecosystem and contribute to overall animal well-being. Current research focuses on understanding which microorganisms are incorporated, the metabolites they produce, and their interactions with the resident microbiota.

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This different approach is becoming a key component in modern functional nutrition. For manufacturers, this shift represents a concrete opportunity to develop science-based foods with differentiated characteristics that align with the increasing demand for products oriented toward digestive well-being and integral health.

What Characteristics Must a Probiotic Have to Provide Real Benefits in Pets? Not all probiotics are equally functional. Efficacy depends on many factors, including strain selection, stability during production, and the ability to reach the gastrointestinal tract. In pet food, the primary technological challenge is ensuring microbial viability under severe conditions during extrusion

and drying. This is why spore-forming microorganisms represent a major technological breakthrough. Endospores act as a natural protector against high temperatures, mechanical stress (pressure and shearing), and long periods of storage (shelf-life)—ensuring that the Colony-Forming Units (CFU) declared on the packaging remain viable until they reach the pet’s bowl.

“Sinergia is a solution developed to support the new generation of functional food oriented to the digestive well-being of dogs and cats”

In addition, strain selection must consider individual benefits, metabolite generation, and the interactions within the intestinal ecosystem.

How Was Sinergia Developed and What Market Needs Does It Address? At Adinnova, we noticed a clear evolution in the pet food market’s needs. Manufacturers look for solutions that differentiate their products through real functional benefits, supported by scientific evidence and compatible with modern industrial processes. From our experience in applied microbiology and the development of biotechnological solutions for animal nutrition, we identified the need to address intestinal health from a broad perspective, considering not only microorganisms but also functional metabolites that participate in microbiota balance. Sinergia by Adinnova was created under this vision—it is a solution designed to support the new generation of functional foods oriented toward the digestive well-being of dogs and cats.

Why is Sinergia Different from Other Available Solutions? The main characteristic of Sinergia is its symbiotic ecosystem design. It is not formulated simply by different microorganisms but also a strategic consortium selected by its complementary mechanisms of action:

Bacillus consortium (thermostability and digestibility): It is composed of Bacillus subtilis, Bacillus licheniformis, and Bacillus coagulans. In addition to their resistance to extrusion, these strains act as bio-factories in the intestine, producing extracellular enzymes (protease, amylase, and lipase) that maximize nutrient utilization. B. coagulans also contributes to lactic acid production, which is fundamental to the modulation of intestinal pH and competitive control of pathogens.

On the other hand, the goal is to support the balance of the microbiota in dogs and cats through microorganisms and functional metabolites that help maintain favorable conditions for digestive health and welfare.

The Future of Functional Nutrition A deeper understanding of the gut microbiota is shaping the future of pet nutrition. Nutritional solutions are evolving from conventional formulations toward comprehensive strategies that harness the interactions among microorganisms, functional metabolites, and the host.

“More than an additive, Sinergia is a driver of functional metabolites designed to impact systemic health from the gastrointestinal tract” ∙ Clostridium butyricum (intestinal barrier integrity): It stands out for being the primary producer of butyric acid. This short-chain fatty acid is the main source of energy for colonocytes; thus, it is essential for maintaining the epithelia’s tight junctions, preventing leaky gut syndrome, and modulating local inflammatory responses. ∙ Saccharomyces cerevisiae (probiotic immune modulation): As a live, biologically active probiotic yeast, it provides a differentiated cellular approach compared to bacteria in the formula. It promotes the digestive ecosystem’s balance and stability, while its components within the cell wall—rich in glucans and mannooligosaccharides (MOS)—actively intercept pathogens by stimulating the Gut-Associated Lymphoid Tissue. More than an additive, Sinergia by Adinnova is a driver of functional metabolites designed to impact systemic health from the gastrointestinal tract.

What Benefits Does Sinergia Offer to Food Manufacturers and to the Pets That Consume Those Products? For manufacturers, Sinergia is an innovative tool grounded in applied microbiology, enabling the development of valuable solutions aligned with global trends in functional nutrition and intestinal health.

At Adinnova, we believe that the future of pet food will increasingly depend on a deep understanding of microbial ecosystems and the ability to translate knowledge into innovative solutions for the industry.

Adinnova is an Argentine company, present in international markets, dedicated to the development of natural additives for animal nutrition. Each bio-solution integrates science and innovation applied to wellbeing and productivity. More information on our website: adinnova.com.ar September 23 / Auditorium APC / 12 p.m

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INNOVATIVE FUNCTIONAL PROTEIN SOLUTIONS FOR THE NEXT GENERATION OF DRY AND WET PET Spray-dried plasma (SDP) has established itself as one of the most versatile and strategic functional ingredients for the pet food industry, delivering benefits that go far beyond nutritional value. Used for decades in wet pet food and, more recently, increasingly incorporated into dry food, treats, and supplements, plasma stands out for combining high protein concentration, excellent digestibility, technological functionality, and bioactive compounds capable of promoting systemic health benefits in animals.

By Dr. Joy Campbell, Senior Director of Global Pet Food Technical Services, APC

In addition to being a high-quality protein source, plasma provides highly relevant technological properties for industrial processing. In wet pet food applications, for example, it acts as an excellent binder, emulsifier, and gelling agent, directly contributing to texture, stability, and final product appearance. The pet food industry has used plasma in wet formulations for more than 30 years because of its ability to improve water retention, increase chunk consistency, create improved texture, richer gravies, and provide greater juiciness and cohesion to the food. The studies demonstrate that plasma inclusion significantly improves hardness, elasticity, chewiness, and structural integrity in wet pet food chunks. In fish and salmon applications, for example, a linear increase in hardness and consistency was observed as plasma inclusion levels increased, along with better gravy absorption and greater formulation stability. Compared to traditional ingredients such as wheat gluten, egg albumin, carrageenan, and soy protein concentrate, plasma showed an excellent balance between gel strength, emulsification, and water retention. Another important aspect is that technological benefits go hand in hand with nutritional improvements. Digestibility studies in cats demonstrated significant

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improvements in protein, fat, mineral, and energy digestion in diets containing plasma, along with increased palatability. In comparative trials, foods containing plasma were preferred over formulations using wheat gluten and other protein sources, reinforcing plasma’s contribution to feed acceptance and the sensory experience for pets. In dry pet food, plasma also delivers significant results. Its application in kibble, treats, toppers, snacks, and supplements improves both processing quality and the functional benefits of the final product. During extrusion, plasma contributes to greater kibble durability, reduced fines, improved physical structure, and greater stability in formulas containing high levels of fresh meat. The studies showed that inclusion levels between 2.5% and 5% allowed manufacturers to formulate with higher meat content while maintaining excellent kibble durability and starch gelatinization. In addition, plasma offers high solubility and easy incorporation into different formulations, allowing partial replacement of ingredients such as gluten, egg albumin, and gums, providing both economic and technological advantages. In dry dog food, studies also demonstrated improvements in dry matter and protein digestibility, along

NATURAL COLORATION AND PROTEIN IN PET FOOD WITH A SINGLE INGREDIENT

Red cells, such as AP 301, offer a new approach to coloration in petfood. They provide a natural, meaty tone to kibbles, treats, wet formulas, while also delivering highly digestible protein. This double functionality—color and nutrition—makes red cells based ingredients a compelling solution for brands looking to elevate their formulations. Derived from porcine or bovine red cells, they deliver a consistent tone, helping reduce or eliminate the use of color additives while enhancing label transparency. Red cells are not only label-friendly— they also fit perfectly into all manufacturing formats and product types. Whether targeting high acceptance, improved digestibility or a meatier look, red cells offer formulation flexibility for brands across multiple categories.

IN DRY EXTRUDED KIBBLE Red cells deliver a warm, natural tone that evolves as inclusion increases—ranging from light enhancement to deep, cooked meat coloration.

IN PÂTÉ-STYLE WET FOOD Red cells enable the tone to evolve from soft pink to deep meaty red in wet pâtés, allowing natural visual variation across components and enhancing the authenticity of meat-based formulations.

Save the date!

Dr. Joy Campbell at CIPAL 2026 “Innovations and Trends in Functional Proteins in Dry and Wet Pet Food” September 23, 2026 7:20 am Central Time

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with a 10–20% reduction in fecal output, indicating better nutrient utilization and improved stool quality. Palatability is another major highlight. In comparative studies against spray-dried liver, plasma-containing diets showed a higher consumption ratio in cats when included in extruded formulations. These results indicate that plasma can serve as a highly palatable functional alternative to enhance palatability which may allow alterations in the use of traditional palatants. However, plasma benefits extend beyond nutrition and processing. The ingredient contains bioactive functional proteins capable of positively modulating immune and inflammatory responses. Several studies have demonstrated that plasma helps maintain intestinal integrity, reduces mucosal permeability, and contributes to immune balance. Reductions in pro-inflammatory cytokines, such as TNF-α, along with increases in IL-10, an important anti-inflammatory cytokine, were observed. These findings indicate improved intestinal barrier function and systemic digestive health support.

Another important ingredient is the spray-dried red blood cells in pet food. Spray-dried red blood cells emerge as a functional solution that combines natural coloration and highly digestible protein in a single ingredient. Their main application is related to creating a natural meat-like color in dry and wet pet foods, helping reduce or eliminate artificial colorants while delivering a more natural and premium appearance to formulations. Within this context, new studies related to the intestinal microbiome further reinforce plasma’s position as a high-value functional ingredient. In adult dogs fed with extruded diets containing plasma, researchers observed a linear increase in short-chain fatty acid (SCFA) production, important markers of beneficial fermentation and positive intestinal microbiota activity. Increases in beneficial bacteria, such as Lactobacillus, Streptococcus, and Catenibacterium, were also observed, along with reductions in metabolites associated with undesirable protein fermentation, indicating a healthier intestinal environment.

Another relevant finding was the increase in fecal IgA, suggesting improved intestinal immune homeostasis and stronger mucosal immunity. The study concluded that plasma promotes consistent, inclusion-dependent positive responses, contributing to intestinal health, microbiome modulation, and improved protein metabolism efficiency. Recent studies have also expanded the potential application of plasma for joint health and mobility formulations targeting senior dogs. In dogs with osteoarthritis fed diets containing 4% plasma, significant improvements in mobility and reductions in lameness scores were observed after 42 days. In addition, plasma reduced inflammatory markers such as IL-1β and increased IL-10, demonstrating a positive effect on the inflammatory response associated with osteoarthritis. Supplemented animals also demonstrated greater antioxidant capacity, evidenced by increased SOD (superoxide dismutase) activity and reduced MDA (malondialdehyde) levels, as well as lower levels of MMP-2 and MMP-13, enzymes associated with articular cartilage degradation. At the same time, protein digestibility improved without negatively affecting feed intake or fecal scores. These results demonstrate that plasma can serve as a strategic functional ingredient in senior dog diets, contributing to mobility, joint health, inflammatory control, and antioxidant support. Another important ingredient is the spray-dried red blood cells in pet food. Spray-dried red blood cells emerge as a functional solution that combines natural coloration and highly digestible protein in a single ingredient. Their main application is related to creating a natural meat-like color in dry and wet pet foods, helping reduce or eliminate artificial colorants while delivering a more natural and premium appearance to formulations. In dry pet food, color intensity progressively increases according to inclusion level, providing kibble with a more meat-like appearance. In pâté-like wet pet food, red blood cells intensify the natural meat appearance and enhance the visual authenticity of the final product. Beyond visual appeal, the ingredient also provides highly digestible protein and an excellent amino acid profile, including high levels of lysine, leucine, and valine. Overall, both spray-dried plasma and spray-dried red blood cells represent a new generation of functional ingredients for pet food, capable of combining processing technology, nutritional value, intestinal health, systemic functionality, and premium appeal into a single component. The studies presented reinforce that these ingredients offer complete solutions for the industry, meeting current demands for more functional, natural, efficient formulations aligned with trends in animal health and wellness.

September 23 / APC Auditorium / 9:20 a.m.

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BEYOND THE ANTIOXIDANT: RANCIDITY AS THE TIP OF THE ICEBERG Experience in the pet food industry shows that stability management requires a systematic analysis of all factors that may interfere throughout shelf life. Complaints about rancid products can be the tip of the iceberg and help identify deficiencies in the process control system, indicating that sometimes the problem does not even begin at the plant. By Eng. Mariana Piecenti, Process & Quality Advisor at BBR Industries

The natural reaction to detecting complaints is to increase the amount of antioxidants in the product. However, the traceability system becomes extremely important as a source of information, knowledge about the production process, and product handling until it reaches the final customer.

Raw Materials: The Starting Point Controlling the raw materials used is the critical point of the process and where we can most effectively prevent oxidation problems. Working with dependable suppliers is key, but not always enough. We need to understand the conditions under which we receive raw materials, and that can be achieved through tests. In raw materials with a higher fat content, there are three main tests that allow us to understand where they are in the oxidation process: ∙ Acid number: It is one of the first tests that is generally available and measures the amount of free fatty acids. Its result provides information on the state of degradation, mainly associated with poor conservation conditions.

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∙ Peroxide value: Its value introduces us to the oxidation process, since it will measure the peroxides that are formed in the initial stages, and which indicate whether such oxidation is beginning. It is key to understand that these are unstable compounds, so depending on what stage of the process they are in, they can be low or high. For this reason, the result should be related to the acid number. ∙ Anisidine value: It indicates the advanced stages of oxidation when secondary compounds associated with the characteristic smell and taste of rancidity are already present. The test results allow us to make decisions based on the information and reference values. It is important to understand that a raw material that enters an initiated state of oxidation is already undergoing an irreversible process.

The Production Process: The Biggest Consumer of Antioxidants Each stage involving temperature, humidity, oxygen, light, or metals is a point where oxidation can be triggered and start progressing, causing the antioxidants present to be consumed. The purpose of antioxidants at this stage

is to provide time and help the mixture to proceed without triggering the oxidation process. Knowing what those critical points are in each plant is essential to designing an effective protection strategy. The grinding and mixing process is where all the raw materials come together, including vitamins and minerals. Some vitamins can function as pro-oxidants and in the case of minerals, such as iron or copper, they are metals that function as catalysts. This is one of the important points for applying antioxidants.

Every stage involving temperature, humidity, oxygen, light, or metals represents a point where oxidation can be triggered and progress, causing the available antioxidant to be consumed. In this context, the role of antioxidants is to buy time and help the mixture proceed without setting off the oxidation process. Identifying these critical points at each plant is essential for designing an effective protection strategy. Extrusion is undoubtedly the most critical point: temperatures above 120°C, high pressure, and humidity make it the stage with the highest antioxidant consumption in the process. However, there are still stages that subject the product to elevated temperatures, such as drying, and to large

airflows, such as cooling. In this final stage, although temperature is no longer the determining factor, prolonged and continuous exposure to air creates favourable conditions for oxidation, making it one of the most underestimated stages of the process. The second point of application to reinforce the antioxidant is usually in the coating process. Fats added to provide palatability and/or coating can be used as vehicles for the antioxidant that will provide protection to the extruded food particles. Finally, the packaging must ensure a barrier against moisture, air, and light throughout the product’s shelf life. However, even with a well-controlled process, the product can be compromised if it is not carefully managed once it leaves the plant.

Storage and Distribution: The Most Difficult Link to Control Temperature, humidity, and sun exposure during storage and transport can trigger the oxidation process significantly, especially in certain climates with a wide temperature range or extremely elevated temperatures. The FIFO (First In, First Out) system then becomes an essential tool that must be applied in all stages of the chain, from the plant to the end customers. Incorrect stock rotation is a frequent cause of complaints that are initially assumed to be formulation problems. Training should be provided to distributors and points of sale, acknowledging that this is also part of the stability management strategy.

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Finally, there is one more point: whether the policies and controls are properly applied, and that is achieved through evidence.

Finished Product Monitoring – It is Not Enough to Control, You Must Also Validate Monitoring the finished product serves a dual purpose: it is used not only as quality control, but also as a system validation tool. Tests of acidity, peroxides, anisidine, and antioxidant residues, as well as sensory evaluations, will allow us to track the evolution of the parameters over time. Stability studies will allow us to verify whether the adopted antioxidant strategy is effective and whether the product will reach its expected shelf life. Realtime studies reflect actual storage conditions and are the most representative, but they demand the entire shelf life to obtain results. Accelerated studies, on the other hand, allow for an early projection by subjecting the product to controlled conditions to accelerate its degradation, which is extremely useful in development stages or when facing formulation changes. These types of studies strengthen the validation of the system and can be used to support any decision regarding dosage, application points, or process conditions. If the monitoring system is well designed, it will allow us to detect deviations early and make the necessary adjustments before they reach the consumer.

Conclusion Rancidity problems cannot be analysed in isolation, as they are multifactorial problems that require a view of the entire system. It is important to know our raw materials, control our process, and make decisions based on supporting information. The goal is to move from reacting to anticipating, and the challenge is no longer choosing the best antioxidant, but designing a reliable system that always supports it.

MORE THAN PALATANTS. SOLUTIONS.

AFB is more than just palatants. We provide custom solutions to improve pet food palatability, meet attribute requirements, achieve performance targets, and deliver technical objectives.

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SUSTAINABLE OMEGA-3: THE SUSTAINABLE FUTURE OF COMPANION ANIMAL NUTRITION The growing demand for functional and sustainable ingredients is transforming companion animal nutrition. In this context, microalgae emerge as innovative alternatives for obtaining EPA and DHA without increasing pressure on marine resources, while also offering nutritional benefits, supply security, and environmental sustainability. By Natália Alessandra M. Moraes, Technical Expert Pet Food, LATAM - dsm-firmenich

Dog and cat nutrition is evolving at an unprecedented rate. Driven by pet humanization and consumers increasingly aware of animal health and well-being, functional ingredients are gaining attention in the global market.

A Growing Demand Versus a Limited Offering The demand for EPA and DHA exceeds the offering

Among the most valuable ingredients are long-chain omega-3 fatty acids—especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)—which are renowned for their contribution to cognitive development, cardiovascular health, articular support, and skin and coat maintenance. In addition, EPA has been widely studied because it regulates inflammatory processes—a key aspect for pet health and well-being. However, the sustained demand for omega-3 presents an important challenge for the entire value chain. While fish oil has traditionally been the primary commercial source of EPA and DHA, its availability directly depends on the population of wild fish, whose supply capacity remains stable while demand continues to grow.

Source: 2024 GOED Exchange

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Omega-3 has gained significant interest in many sectors, e.g., human nutrition, aquaculture, and pet nutrition. As a result, the global demand for EPA and DHA is growing more quickly than the available supply.

Advancements in biotechnology have enabled direct access to this primary source through the controlled culture of marine microalgae. Thus, it is possible to produce oils rich in EPA and DHA without relying on fishing resources while maintaining high quality and consistency.

According to a market report published by GOED, global demand for EPA and DHA continues to increase while traditional sources remain limited. At the same time, much of the marine omega-3 produced worldwide is destined for aquaculture, increasing competition for resources shared across industries.

Sustainability as a Requirement for the Future

Data from the FAO and the Marine Ingredients Organisation (IFFO) show that global fish oil production has remained stable over recent decades, reflecting the inherent limitations of a raw material that depends on finite natural resources. For pet food manufacturers, this creates challenges related to raw material availability, price volatility, and supply security.

As regards omega-3, the challenge is not only to reduce the environmental footprint but also to limit future pressure on marine ecosystems. The preservation of marine biodiversity has become an emerging concern for governments, international organizations, and companies in the food chain.

Beyond Fish: The Original Source of Omega-3 Fish are often associated with omega-3s; however, they are not the original source. In marine ecosystems, microalgae actually produce EPA and DHA. From there, these nutrients are transferred through the food chain to other organisms, including fish, which are then used to produce fish oil.

Sustainability has become one of the main criteria for decision-making among consumers, manufacturers, and retailers.

Furthermore, various life cycle assessments (LCAs) have shown that microalgae-derived omega-3 sources can offer environmental advantages over certain conventional sources, reinforcing their potential as a tool for advancing towards more sustainable food systems.

The FAO estimates that billions of fish are captured each year to supply different production chains that rely on marine ingredients. In this context, alternative sources of EPA and DHA offer an opportunity to widen access to these essential nutrients without increasing dependence on limited fishing resources. Microalgae-based sources can separate omega-3 demand from marine resource extraction. These controlled, scalable technologies provide an alternative that could help the industry grow in the future without relying on changes in fisheries. In addition, many Life Cycle Analyses (LCA) have demonstrated that omega-3 derived from microalgae is more beneficial for the environment than conventional sources, reinforcing its potential as a tool to advance toward more sustainable food systems.

Quality, Security, and Consistency for the Pet Food Industry In addition to environmental benefits, sources of omega-3 derived from microalgae provide relevant advantages for pet food manufacturers. Production in close, controlled systems improves batch traceability and consistency—aspects that are increasingly valuable for the industry. It also allows for better predictability of supply, independent of climate, geographic, or seasonal factors that can affect the

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availability of marine raw materials. Stability during storage and processing is key to preserving the nutritional value of omega-3s and ensuring the expected performance in the final product.

The Future of Omega-3 in Pet Nutrition The pet food industry faces the challenge of responding to three simultaneous demands: enhancing pet health and well-being, ensuring the security of strategic ingredient supply, and advancing toward more sustainable production models. In this context, microalgae-sourced omega-3 represents one of the most promising innovations for animal nutrition. By obtaining EPA and DHA from natural sources, these technologies broaden the availability of essential nutrients and preserve marine resources. The evolution of pet nutrition will not only depend on offering more functional benefits but also on how to obtain them. As demand for omega-3 continues to grow and sustainability becomes an essential condition for the industry’s development, microalgae represent a crucial opportunity to broaden EPA and DHA production without compromising the future of oceans. September 23 / Auditorium APC / 10 a.m.

Over 35 years of expertise in pet food packaging. Advanced technology engineered to protect your product.

CIRCULARITY WITHOUT COMPROMISING PERFORMANCE: ENGINEERING SOLUTIONS FOR FLEXIBLE PET FOOD PACKAGING Circularity in packaging has become one of the central pillars of the pet food industry’s sustainability agenda. In this context, a recurring question arises among development, procurement, and production teams: Is it possible to redesign packaging in line with circular economy principles without compromising technical performance or product protection? The answer is yes, provided that the redesign is approached from an engineering perspective rather than as a simple material substitution. By Pablo Pettinato, Petropack

Far from being competing objectives, circularity and performance can reinforce one another when packaging is analyzed as an integrated functional system, designed to meet specific technical requirements throughout the value chain, from packaging to final consumption.

Circularity Does Not Mean Substitution: It Is Redesign When discussing circularity in flexible packaging, several strategies are often mentioned: downgauging, weight reduction, incorporation of recycled content, migration toward mono-material structures, implementation of more efficient processes, and waste reduction initiatives. While all of these are valuable tools, they are insufficient when applied in isolation. Every component within a flexible package serves one or more specific technical functions. Consequently, any structural modification has technical implications that must be analyzed and addressed. The most common mistake is attempting to simplify a package without understanding why it was designed that way in the first place. In the pet food segment, where products present unique challenges related to stability, logistics, and consumer use, this approach becomes particularly critical. Pet food—

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especially dry formulations with high fat content—is highly sensitive to oxidation, moisture uptake, and aroma loss, all of which directly impact the consumer’s acceptance.

The Starting Point: Understanding Packaging’s Technical Function Every effective redesign begins with a deep understanding of the package’s primary function. In pet food applications, packaging plays a fundamental role in preserving product quality, shelf life, and user experience. Its key technical functions include: ∙ Oxygen barrier: Essential for preventing fat oxidation and preserving palatability. ∙ Water vapor barrier: Necessary to avoid caking, nutritional degradation, and microbial growth. ∙ Mechanical resistance: Required to withstand impacts, stacking loads, and intensive logistics handling. ∙ Seal integrity: Critical to ensuring hermetic protection throughout the product’s shelf life. ∙ Consumer functionality: Including controlled opening features and resealable systems that help reduce product waste.

Packaging performance does not depend on a single material but rather on the balance among all of these functions. This is precisely where technological innovation plays a decisive role.

Product Protection: New Architectures for Long-Standing Challenges Regarding barrier and product protection, advances in coextrusion technologies have enabled the development of polyethylene-based structures with enhanced functional properties that significantly reduce grease migration, oxygen transmission, and aroma exchange. These solutions rely on multilayer architectures in which different resins perform specific functions within the structure. Incorporating barrier copolymers such as EVOH, even at relatively low concentrations, allows manufacturers to achieve protection levels comparable to those of traditional multi-material structures. Historically, materials, such as BOPET and BOPA, have been used to provide rigidity and barrier performance, but they require lamination with polyethylene to deliver sealability and mechanical strength. While technically effective, these combinations present significant challenges for recycling. Multilayer polyethylene structures can now integrate barrier performance, mechanical strength, sealing properties, optical characteristics, and processability within a single system, advancing toward mono-material configurations that are more compatible with mechanical recycling streams and with the design-for-circularity guidelines increasingly adopted by global brands. Likewise, the development of machine-direction orientation (MDO) processes applied to high-density polyethylene has created the potential to replace traditionally oriented films, such as BOPP, while maintaining adequate stiffness and further improving overall package circularity.

Mechanical Strength and Seal Integrity: Beyond Packaging Thickness When discussing sustainability, thickness reduction is often one of the first strategies considered. However, reducing gauge without redesigning the structure is a reliable recipe for failure. In pet food packaging, resistance to tearing, puncture, and deformation is critical to maintaining package integrity throughout its entire life cycle. The phenomenon known as dimpling—the deformation of the package caused by kibble pressure, particularly in bags located at the bottom of a pallet—requires structures to absorb loads without compromising package integrity or seal performance. These stresses are not always replicated in standard laboratory tests, making it essential to consider real-world storage and distribution conditions. This requires not only a robust film structure but also reliable seals to withstand demanding stacking,

transportation, and handling environments. Furthermore, during storage and distribution, the friction coefficient of the outer surface becomes increasingly important for maintaining stable pallet loads and preventing slippage or pallet collapse. Multilayer coextruded architectures allow functions to be redistributed among layers, incorporating engineered resins where needed, compensating for gauge reductions, and optimizing costs without sacrificing performance.

Functionality and Waste Reduction Circularity extends beyond packaging materials—it also encompasses how consumers interact with the package. In this regard, controlled-opening and resealable closure systems play a key role in reducing food waste by helping preserve product quality after opening and extending shelf life in the home. Today, a variety of front, perimeter, and traditional closure solutions are available, along with easy-open systems designed to enhance the consumer experience without compromising package integrity or recyclability. Integrating these features from the initial design stage, rather than adding them later, is essential for achieving the right balance between usability, technical performance, and sustainability.

Conclusion: Circularity as an Engineering Discipline In this context, it is essential that packaging redesign decisions be made through a multidisciplinary approach. Industry experience consistently shows that the best results emerge when development, quality, production, procurement, and marketing teams work simultaneously, aligning technical, commercial, and environmental objectives from the earliest stages of a project. It is equally important to validate proposed changes through technical testing and real-world performance evaluations. Barrier testing, sealability assessments, mechanical resistance analysis, pallet stability studies, and distribution performance trials anticipate deviations and refine designs before industrial implementation. This preventive approach reduces operational risks and avoids unnecessary costs. Advancing toward more circular packaging solutions in the pet food industry is neither a trend nor a marketing exercise. Above all, it is a technical challenge that requires expertise, sound judgment, and a systemic understanding of packaging. When redesign is approached through engineering—analyzing functions, interactions, and consequences—it becomes possible to develop solutions that effectively protect products, meet logistical requirements, and align with the principles of the circular economy. The good news is that the necessary technological tools already exist. The real differentiator lies in how they are applied.

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JOINT HEALTH IN DOGS AND CATS: THE ROLE OF COLLAGEN IN OSTEOARTHRITIS PREVENTION Joint health is not determined by aging alone. Factors such as genetics, body condition, nutrition, gut microbiota, and immune balance play a decisive role in the onset and progression of osteoarthritis, one of the most common diseases affecting dogs and cats.

By Prof. Alejandro L. Soraci, DVM, PhD, Dr. Vet. Sci. – Principal Researcher at CONICET

Osteoarthritis (OA) is a degenerative, progressive, and irreversible disease of articular cartilage characterized by inflammation, pain, and the gradual loss of joint function. Although it has traditionally been associated with aging, it is now recognized as a multifactorial condition involving genetic, nutritional, metabolic, and mechanical factors. It is estimated that approximately 20% of dogs and more than 60% of cats over six years of age have some degree

of osteoarthritis. Among geriatric animals, prevalence may exceed 80–90%, making it one of the leading causes of reduced quality of life. The disease primarily affects synovial (diarthrodial) joints, where hyaline cartilage absorbs mechanical loads and enables smooth, efficient movement.

Collagen: The Primary Structural Component of Cartilage Collagen (Col) is the most abundant protein in the body, accounting for approximately 25% of total body protein. Although more than 28 types of collagens have been identified, types I, II, and III represent 80–90% of the collagen found in the body. In articular cartilage, Col type II accounts for 90–95% of the total collagen. Its primary role is to provide mechanical strength, elasticity, and structural support while anchoring proteoglycans within the extracellular matrix.

Figure 1. Healthy articular cartilage (left) versus cartilage affected by osteoarthritis (right).

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DID YOU KNOW? URINARY TRACT HEALTH IS ONE OF THE BIGGEST CHALLENGES IN CAT NUTRITION.

PH CONTROL IS NOT OPTIONAL, IT IS STRATEGIC!

Healthy cartilage is composed mainly of water, collagen, proteoglycans, and glycosaminoglycans, all produced by chondrocytes—specialized cells responsible for maintaining this tissue. Joint health depends on a delicate balance between the synthesis and degradation of these components. When this balance is disrupted, the degenerative process characteristic of osteoarthritis begins.

How Osteoarthritis Develops Osteoarthritis does not develop suddenly; rather, it results from a chronic process involving multiple contributing factors. Mechanical overload, excess body weight, conformational abnormalities, trauma, and certain genetic predispositions trigger a persistent inflammatory response. This inflammation stimulates the production of cytokines such as IL-1, IL-6, and TNF-α, along with degradative enzymes known as matrix metalloproteinases (MMPs). These molecules progressively break down collagen and proteoglycans within the cartilage, leading to chondrocyte apoptosis and a loss of the tissue’s regenerative capacity. As a result, pain, stiffness, reduced mobility, and osteophyte formation develop, creating a self-perpetuating cycle of inflammation, pain, and functional deterioration.

Excess body weight significantly worsens this process because adipose tissue produces biologically active substances such as leptin, which help maintain a chronic low-grade inflammatory state.

The Gut Also Plays a Role in Joint Health In recent years, a new concept has emerged that is reshaping our understanding of many chronic diseases: the gut-joint axis. The gut microbiota is a complex ecosystem composed of bacteria, viruses, and fungi that coexist in close association with the host. When balanced (eubiosis), it contributes to immune and metabolic homeostasis. However, factors such as stress, abrupt dietary changes, obesity, or the inappropriate use of oral and systemic antibiotics can disrupt this balance, leading to dysbiosis—a change in the normal composition of the gut microbiota. Dysbiosis increases intestinal permeability and promotes the systemic release of inflammatory mediators (proinflammatory cytokines). These inflammatory signals can reach distant tissues, including joints, accelerating degenerative processes.

Figure 2. Dog with impaired joint mobility.

Figure 4. Mechanism of action of native type II collagen (oral tolerance) in the intestine.

Growing scientific evidence now indicates that gut health should be considered a key component of any modern osteoarthritis prevention strategy.

Collagen Scientific interest in collagen has grown considerably with the development of new supplementation strategies that work through different and complementary mechanisms. Figure 3. Diagram illustrating the negative impact of overweight, obesity (adipose tissue), and inflammatory cytokines on the joint. Activation of enzymes (nitric oxide synthase and matrix metalloproteinases) and their effects on joints and bones.

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Hydrolyzed collagen provides amino acids and bioactive peptides that chondrocytes use to synthesize new collagen and other components of the extracellular matrix. In other

words, it supplies the building blocks needed to support tissue repair.

Osteoarthritis remains a disease with no definitive cure in both veterinary and human medicine. However, current knowledge allows for the implementation of increasingly effective preventive strategies. Undenatured native Col type II, however, works through a completely different mechanism.

Native Type II Collagen: An Innovative Immunological Strategy Native collagen retains its three-dimensional structure and preserves specific regions known as epitopes. Once ingested, these epitopes are recognized by specialized cells within the intestinal mucosa and gut-associated lymphoid tissue, particularly in the Peyer’s patches. This interaction triggers a process known as oral immune tolerance. Through this mechanism, regulatory T cells are generated, promoting the production of interleukin-10 (IL-10), a

cytokine with potent anti-inflammatory properties. As a result, the immune response directed against the collagen present in articular cartilage is reduced, decreasing the activity of collagenases and matrix metalloproteinases responsible for cartilage degradation. This mechanism makes native collagen particularly valuable as a preventive strategy because it acts before structural damage becomes irreversible. Osteoarthritis remains an incurable disease in both veterinary and human medicine. However, current knowledge allows for increasingly effective preventive approaches. The combination of undenatured native type II collagen and hydrolyzed collagen represents a particularly promising nutritional strategy. While Col type II helps modulate the immune response, the hydrolyzed collagen provides the essential compounds required for the synthesis and repair of the cartilage matrix. When combined with proper weight management, appropriate exercise, and the maintenance of a healthy gut microbiota, this nutritional approach can significantly delay the onset of clinical signs of osteoarthritis and improve the quality of life of dogs and cats throughout their lives. September 23 / Auditorium Lucta / 10 a.m.

HYDROLYZED PROTEINS: WHAT THEY ARE AND HOW THEY ACT IN THE MANAGEMENT OF FOOD SENSITIVITIES AND CHRONIC ENTEROPATHIES Hydrolyzed proteins represent a nutritional strategy based on reducing the protein molecular size, thereby decreasing their potential for recognition by the immune system. In dog and cat nutrition, these diets play an important role in the management of food sensitivities and chronic enteropathies by combining digestibility, bioavailability, and clinical support. By Paula K. Velho, Gustavo de A. Fusquine, Laura S. de Freitas, Eduarda B. F. de Oliveira, and Luciano Trevizan

From Ingredient Selection to Molecular Bioavailability In recent years, the quality standards of foods intended for dogs and cats have undergone changes and redefinitions. While for decades, one of the most attractive aspects of commercial diets was the use of premium meats or exotic protein sources, the current focus has shifted toward the nutrients present in each ingredient and their bioavailability within the diet. Advances in animal nutrition studies have encouraged a more precise and effective approach, based on the principle that animals do not require specific ingredients, but rather essential nutrients in adequate amounts. This redefinition in ingredient selection represents a movement toward maximizing nutritional efficiency, with a focus on greater nutrient bioavailability, contributing to the health and well-being of companion animals.

Why Protein Size Matters The molecular structure of food is important because the immune system interacts with dietary proteins through the recognition of epitopes—mechanisms that are still not fully understood—formed by specific amino acid sequences

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present on the surface of large polypeptides. In sensitized animals, these proteins may bind to immunoglobulin E present on the surface of mast cells, triggering a cascade of inflammatory mediators that results in the clinical signs of adverse food reactions, such as intense pruritus and gastrointestinal alterations. For a long time, the strategy used to address this condition was the search for different proteins, derived from novel sources to which animals had not yet been exposed and, therefore, would have a lower probability of previous sensitization. However, ensuring this “novelty” and the constant risk of cross-contamination make this approach increasingly difficult and less reliable, being effective only in some cases.

Hydrolysis: The “Molecular Disguise” of Proteins Advances in animal nutrition have prioritized the socalled “molecular disguise” of conventional proteins through partial or extensive enzymatic hydrolysis, which essentially is the structural modification of proteins through hydrolysis. The hydrolysis process promotes the breakdown of intact proteins, generally with molecular weights between 15 and

70 kDa, into small peptides and free amino acids, reducing their molecular weight to values below the threshold of immune recognition. In this way, the antigenic “target” of immunoglobulins is minimized without significantly altering the nutritional value of food.

These patients often represent a major challenge for their owners and the veterinary team, and their quality of life may be significantly compromised when effective therapeutic strategies are not established.

For a protein source to be considered hydrolyzed and effective in the management of food allergies, most of its peptides should have a molecular mass below 10 kDa, with the presence of much smaller protein fractions (below 500 Da) being common. Recent characterizations illustrate the precision and efficiency of modern processes, demonstrating that several protein ingredients—from both animal and plant origins—can achieve molecular profiles with a low probability of detection by the immune system.

The advent of diets containing hydrolyzed or extensively hydrolyzed proteins represents a milestone in companion animal nutrition. These formulations are fundamental for the recovery and quality of life of patients affected by inflammatory bowel disease or other digestive disorders related to dietary proteins, as they allow the restoration of digestive function, adequate amino acid absorption, and tissue recovery, favoring weight gain, maintenance of muscle mass, and remission of clinical signs.

Hypoallergenic and Anallergenic Diets

Clinical Applications and Perspectives

This has opened the opportunity for the development of hypoallergenic diets, characterized by being composed of few ingredients and often by a single protein source subjected to partial or total hydrolysis before being included in the formulation. These diets are characterized by adequate digestibility, reduced allergenic potential, and a good amino acid balance, with high bioavailability of essential amino acids.

In dogs with food-responsive diarrhea, hydrolyzed diets frequently promote rapid resolution of clinical signs as they are both diagnostic and therapeutic tools in cases of food allergy. In dogs with more complex conditions, such as inflammatory bowel disease, the use of hydrolyzed proteins is essential to minimize the development of sensitization to new dietary antigens.

This redefinition of ingredient selection represents a move towards maximizing nutritional efficiency, focusing on greater nutrient bioavailability and contributing to the health and well-being of companion animals. In addition, there are purified diets, also known as anallergenic diets, in which the protein is supplied with an extremely high degree of hydrolysis, resulting in very small peptides that are practically undetectable by the immune system. Hydrolyzed diets, therefore, offer advantages for patients with deficiencies in protein digestion mechanisms or for those affected by enteropathies responsive to intact dietary proteins.

Chronic Enteropathies and Nutritional Support Patients with chronic enteropathies present a group of gastrointestinal conditions characterized by persistent or recurrent signs, such as diarrhea, vomiting, weight loss, changes in fecal quality, and reduced intestinal absorptive capacity. In these cases, the intestinal mucosa may present prolonged inflammation, alterations in the intestinal barrier, dysbiosis, and compromised villi, which are essential structures for adequate nutrient utilization.

The supply of “pre-digested” peptides helps reduce the antigenic load of the diet while maintaining the animal’s nutritional support, and providing the energy required for tissue repair processes. Recent studies have also explored the use of hydrolyzed proteins derived from poultry liver, feathers, viscera, fish, beef, and insects to improve fecal quality and modulate intestinal fermentation in dogs, highlighting the versatility of these protein sources in clinical settings.

Conclusion The transition from an ingredient-focused approach to one centered on molecular bioavailability defines modern companion animal nutrition. As our understanding of the pathophysiology of disorders affecting dogs and cats deepens, the selection of raw materials will continue to be evaluated based on their effective contribution to metabolic health. This shift is not limited to the prevention of food allergies but seeks to optimize nutrient utilization by animals. By prioritizing adequate molecular weight, high digestibility, and modulation of the intestinal environment, the industry develops solutions that translate directly into improved quality of life for patients. The true indicator of quality lies in the ability to provide nutrients in a bioavailable, safe, and consistent way, allowing the survival of patients who previously had limitations almost incompatible with life. Sponsored by Kemin Nutrisurance

September 23 / Auditorium Lucta / 3:40 p.m.

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DRIVING SUSTAINABLE PET FOOD INNOVATION WITH FABA BEAN INGREDIENTS Sustainability is becoming an increasingly important consideration for pet owners, influencing how they evaluate the products they purchase for their pets. However, environmental credentials alone are not enough; nutritional quality remains a top priority. This growing demand for products that deliver on both fronts is encouraging manufacturers to look more closely at ingredient choice. By Dr. Maygane Ronsmans, Product Manager Animal Nutrition, BENEO, Belgium

Faba bean ingredients present an attractive opportunity, offering a combination of nutritional, technical, and sustainability benefits that can support both product innovation and consumer wishes.

Evolving Pet Owner Expectations

Plant-Based Protein Popularity To address these rising trends, manufacturers are turning to plant-based sources for their cat and dog food formulations. 2 in 3 pet owners now consider plantbased proteins to be better for the environment, so natural and high-quality vegetal proteins with sustainable credentials, such as those derived from faba beans, are a valuable resource. This crop is popular with cat and dog owners too, reaching a similar appeal as more widely used crops like wheat, barley, or soy. In fact, 49% of pet owners strongly associate faba beans with being natural, and 45% with being sustainable. Faba beans provide a range of benefits that make them an attractive alternative to animal-derived or other plantbased ingredients, such as those made from pea.

Recently, there has been a groundswell of consumers driving change in pet food recipe formulation. When it comes to purchasing choices, many are going ‘back to basics’ regarding the ingredients in their pets’ meals. Most consider the quality of ingredients (71%) and the nutritional value (72%) to be very important factors in their purchasing choices. Also, more than 1 in 3 cat and dog owners buy natural pet food products when looking for pet food for specific needs. Because of this, focusing on recipe composition and ingredient choice is increasingly important for pet food producers to drive sales.

Sustainable Success with Faba Beans

Alongside ingredient choice, sustainability is a key focus, with around 7 in 10 pet owners expecting pet food brands to actively reduce their environmental impact.iii Grainfree formulations and nutritional claims are also gaining more attention, and ‘high in protein’ is among the most attractive claims positively impacting the likelihood of a product purchase for cat and dog owners.iv

When it comes to sustainability, faba beans help to reduce greenhouse gas emissions at the farm level. Faba beans can capture nitrogen from the air to provide it for themselves and subsequent plants, reducing the need for fertilizer input and improving soil quality. They are a resilient crop that has significantly lower carbon emissions than animal protein and can be grown easily in the

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perception is driving demand amongst pet owners that are open to spending more on what is considered a highquality and more nutritious product. In fact, a compound annual growth rate (CAGR) of 15.6% between 2024-2029 is predicted for wet pet food in terms of value. Plantbased proteins, like those from faba beans, have a key role to play in recipe formulation, especially with almost half of cat and dog owners interested in seeing more plant-based proteins used in wet food. One great example is the use of BENEO’s faba bean protein concentrate as an alternative to spray-dried animal blood plasma (ABP).

northern hemisphere. BENEO’s faba beans are grown in Germany, in close proximity to the production plant, and are REDCert2 certified, which is equivalent to the Farm Sustainability Assessment (FSA) from SAI at the highest “Gold” level. Localised transportation costs, the fact that no water is used during production, the low energy input needed compared to wet processes, and no requirement for chemicals or processing aids adds up to a more sustainable process that also delivers lower production costs. Also, the long-term contracts with local farmers ensure production and supply chain resilience for both BENEO and pet food producers using the company’s faba bean protein, starch, and fibre ingredients.

The Nutritional and Technical Power of Faba Beans for Pet Food BENEO’s faba bean protein concentrate provides producers with a non-GMO, clean label source of highquality vegetal protein that offers a good alternative to animal and soy proteins when creating plant-based or hybrid pet foods. Containing a minimum of 60% protein on dry matter, it offers (ileal) digestibility scores close to 90%. It also provides a good essential amino acid profile, which is relatively rich in lysine and can be combined with cereal proteins to achieve a complete essential amino acid profile. Additionally, it benefits from quite high levels of glutamine, which supports the growth of intestinal cells, as well as arginine, which is considered important for cognitive health.

Delivering Cost Savings in Wet Pet Food with Faba Beans Wet pet food benefits from strong consumer appeal as it is often marketed as a healthier option. This positive

ABP is commonly used in super-premium and premium wet pet foods to deliver emulsifying and texturizing benefits, however these advantages come at a relatively high cost. Passion4Food, a specialist service provider for the pet food industry, conducted a series of tests which showed that BENEO’s faba bean protein concentrate can either fully or partially replace ABP as a binder and emulsifier in pet food loaves (pâtés) and chunks-in-gravy, with cost saving potential of up to 47%. Based on these successful trials, BENEO filed an international patent application for its faba bean protein concentrate as an alternative to spray-dried animal blood plasma (ABP) in wet pet food, which was published in August 2025.

New Solution for Dry Pet Doods with Faba Bean Starch Faba bean is also a great ingredient for pet food producers looking to capitalise on the popularity of dry pet food. BENEO’s faba bean starch-rich flour is a legume starch alternative that can be used in non-grain dry extruded products such as dry pet food kibbles. In further technical trials conducted by Passion4Food, BENEO’s faba bean starch-rich flour was used as a partial and full pea starch replacement in non-grain recipes, leading to no significant differences in energy consumption during processing. The trials showed that full replacement of pea starch, with up to 20% inclusion of faba bean starch-rich flour, is possible without significant changes in kibble quality. The trials give pet food manufacturers another vegetal starch option for their dry pet food ingredient toolbox.

The Future of Faba is Bright Faba bean ingredients offer pet food producers a winning scenario. They provide a natural solution with convincing sustainability credentials that allows producers to overcome the volatile availability and prices associated with animal (by)products. Combining this with their strong technological benefits, pet food producers now have more ways to meet consumer demands for healthy, nutritious, and more sustainable recipes. September 23 / APC Auditorium / 4:20 p.m.

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FORGOTTEN FLAVORS? THE SCIENCE BEHIND SWEET AND UMAMI PERCEPTION IN FELINES

The global pet food industry faces the challenge of understanding feline palatability from a scientific perspective.

By Niyired Orozco Giraldo

Sweet and Umami Taste in Cats: Are They Forgotten Flavors? Are we truly sure about which flavors our companion animals can perceive? Historically, flavor development in the pet food industry has been treated as a “gray area” where anything seems possible. It is common to imagine palatability as a platter full of flowers, where one note evokes meat, another grilled chicken, and, in that ideal scenario, we assume all options will equally captivate dogs and cats. However, when we confront the reality of food consumption, human and pet taste perception prove to be completely different worlds. This sensory gap explains why there is such a bewildering variety of flavorings, aromas, and palatants, while at the same time, so much uncertainty remains regarding the actual impact of raw materials and thermal processing on final palatability.

Returning to Evolutionary Basis All animal species depend on the chemical senses— smell and taste—for survival. From an evolutionary perspective, this chemosensory duo enabled our pets’

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ancestors to detect when food was decomposing or which plants contained potentially lethal toxins, guiding appropriate dietary selection. Although science often uses humans as the universal reference model, the differences between humans and domestic carnivores are overwhelming. A dog, for example, possesses such a highly developed sense of smell that it can detect odor particles from a person buried several meters beneath snow or soil, guided by subtle thermal currents. Cats, meanwhile, are precision chemical detectors capable of perceiving notes of lipid oxidation in food at extremely low concentrations that completely escape human olfaction, reacting negatively to subtle signs of rancidity. All vertebrates share a basic neurobiological framework for perceiving the five taste qualities: sweet, umami, bitter, sour, and salty. Behavioral responses, such as the immediate rejection of bitter compounds, suggest that the underlying molecular mechanisms are conserved across species to prevent poisoning. However, genetic variations and receptor functionality have been shaped by the dietary strategies of each animal. As Paul T. Young (1966) noted, diet selection is not random—the diet is determined by an individual’s

physiological condition, previous experience, body constitution, and critically, the peripheral stimulation of cephalic receptors.

Sweet Taste Perception in Cats: A Closed Pathway The cat is an obligate carnivore. Within its natural ecological niche, its diet consists almost exclusively of animal tissue. This extreme specialization led to unique physiological and metabolic adaptations: cats lack salivary amylase, possess dentition modified exclusively for tearing meat, and exhibit pseudogenization of the gene encoding glucokinase regulatory protein (GCKR), a key component in carbohydrate metabolism. A pseudogene is essentially a DNA sequence that was once a functional gene but lost its ability to encode proteins due to mutations accumulated throughout evolution. More than seventy years ago, pioneering research by Ronald Kare and Charles Carpenter demonstrated that cats were unable to distinguish between pure water and solutions containing sucrose, glucose, fructose, or lactose. It was not until 2005 that Xia Li and colleagues uncovered the molecular basis for this indifference: felines lack a functional subunit of the sweet taste receptor, known as TAS1R2. The evolutionary pressure of a diet devoid of plant-derived sugars rendered this receptor unnecessary, ultimately converting it into a nonfunctional pseudogene. Thus, cats did not “forget” sweet taste; rather, their evolutionary history eliminated this sensory pathway.

Umami Taste in Cats: Redefining What Is Meaty Unlike sweet taste, umami serves as the central driver of feline palatability. In humans, umami is associated with monosodium glutamate (MSG), and its defining characteristic is its synergistic enhancement when combined with purine nucleotides. In 1975, White and Boudreau demonstrated that certain chemical compounds could neurologically stimulate felines at low concentrations, influencing their preference or avoidance behaviors. These responses are primarily activated by free amino acids and purine bases (5′-ribonucleotides), abundant components of animal tissues signaling the presence of high-quality proteins and nucleic acids. However, molecular details matter in feline nutrition. Although both dogs and cats possess an intact heterodimeric umami receptor, TAS1R1/TAS1R3, ligand specificity— molecules that bind to the receptor—varies dramatically between species (Jiang and Beauchamp, 2025).

flavor compounds has become a major challenge. This is where cell-based functional assays and molecular biotechnology are transforming the industry through two key tools: ∙ Functional cell research: cultures of living cells genetically modified to express feline taste receptors, enabling precise measurement of biological responses to different stimuli. ∙ The recombinant Venus Flytrap Module (VFTM): a protein structure located within the extracellular portion of Class C receptors. Its name derives from its resemblance to the Venus flytrap plant, featuring two lobes that close around and “trap” the ligand (an amino acid or nucleotide). This molecular closure activates the receptor and initiates the neural signaling associated with taste perception. Using these in vitro technologies, researchers such as Toda (2021) demonstrated that the feline TAS1R1/TAS1R3 receptor responds directly to 5′-ribonucleotides (such as IMP). However, unlike the human receptor, it is not primarily activated by isolated L-glutamate. Likewise, McGrane (2023) identified eleven L-amino acids that function as strong co-activators, but only when previously combined with a purine nucleotide. Interestingly, L-glutamate and L-aspartate—the kings of human umami perception—do not even function as enhancers for the feline receptor. This confirms that what humans perceive as intensely umami may be tasteless to a cat. Evidence from Belloir (2017), using the recombinant VFTM, further demonstrated that inosine monophosphate (IMP) has a distinctive capacity to bind to the feline receptor even in the absence of free amino acids.

Conclusions and Industry Perspective Although traditional electrophysiological recordings from taste nerves, such as the chorda tympani, show that certain stimuli are enhanced when nucleotides are combined with specific amino acids such as L-cysteine and L-proline, the precise tuning of the feline umami receptor continues to reveal surprises. We cannot dismiss the possibility that current in vitro methodologies still fail to replicate 100% of the complex physiology of taste perception in the living animal. Nevertheless, understanding that sweet taste is essentially nonexistent for cats and their perception of umami follows a molecular barcode strictly adapted to their carnivorous niche is the true key to developing next-generation palatants for the modern pet food market.

The In Vitro Testing Revolution: The Venus Flytrap Module Due to the complexity and high costs of in vivo testing using pet panels, accurately evaluating the affinity of

September 23 / Lucta Auditorium / 9:20 a.m.

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PLANT-BASED FOOD FOR DOGS AND CATS

The global population is expected to reach 9 to 9.5 billion by 2050, raising concerns about the sustainability of food resources. In this context, scientific research worldwide focuses on evaluating measures such as reducing the environmental pawprint (EP), water use in food production, and the generation of clean energy, among others.

By Flavia Maria de Oliveira Borges Saad and Susana Mantuani Reis Alves

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.

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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 highwater 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.

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. 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 plantderived 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. September 23 / Auditorium APC / 3:40 p.m. September 24 / Auditorium APC / 2:40 p.m.

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THE INTERVIEW

JUAN MANUEL PERALTA President of the CIPAL Scientific Committee

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Innovation Director at Alican, university professor specializing in industrial processes in Argentina and Brazil, and President of the CIPAL Scientific Committee, Juan Manuel Peralta combines three decades of experience in the pet food industry with a strong technical background and a strategic business perspective. In this interview, ahead of CIPAL 2026, he discusses the three pillars shaping the conference program—naturalness, precision nutrition, and sustainability—the transformations redefining the industry, and the opportunities emerging for Latin American companies.

In addition to your role within the company, you are leading the CIPAL Scientific Committee this year. What does taking on this responsibility mean to you, and what is the main objective behind the development of the congress’s academic program? Chairing the CIPAL Scientific Committee is both an honor and, above all, a responsibility toward the entire region. CIPAL has established itself as the leading congress in the pet food industry in the Southern Cone. The upcoming edition will feature simultaneous conferences across three auditoriums, along with a dedicated innovation area. My role is to design the program, define its thematic pillars, and work closely with speakers to ensure both the scientific quality of the content and its relevance to the professionals who attend each edition seeking applicable knowledge. For me, the congress serves a purpose that goes beyond the event itself: it acts as a bridge between academia and industrial operations. Much of the cutting-edge knowledge resides within universities, research centers, and scientific publications, and it does not always reach product developers and plant decision-makers in a timely manner. The program’s central objective is precisely to shorten that gap—to identify and curate the knowledge the regional industry needs and present it in a way that becomes practical decisions regarding formulation, processing, quality, and market positioning. This year, I designed the program around three thematic pillars that, in my view, capture where the industry is heading: naturalness and the Clean Label movement; precision nutrition—including nutraceuticals, nutrigenomics, microbiome, and clinical nutrition; and sustainability understood in its broadest sense, encompassing the planet, business performance, and industry development. Each session must meet a dual standard: it must withstand scientific scrutiny while also providing managers with actionable insights they can apply immediately. Achieving this requires close collaboration with speakers, helping them ground their presentations in solid evidence while connecting their findings to the economic and operational challenges facing the sector. I also see this as a contribution to the development of regional talent. We will welcome leading experts from Argentina, Brazil, the United States, Colombia, Mexico, Spain, Belgium, Portugal, and Chile. I am particularly

enthusiastic about fostering dialogue between basic science and industrial application. This year, I will also have the pleasure of moderating a panel on practical gut health alongside researchers from CONICET and biotechnology companies from across the region. That is exactly the kind of rigorous, applicable discussion that the congress seeks to promote. From your perspective, what topics, challenges, or trends are essential to the pet food industry agenda today and will be reflected in this year’s conference program? I prefer to answer from the perspective of what we will actually be discussing at CIPAL, because the program is the result of months of listening to the industry. The first pillar is naturalness and the Clean Label movement. Consumers are conducting what could be described as a moral audit of the supply chain: they reject controversial chemical additives and demand clear, honest labeling. This is driving innovation in both ingredients and processes, favoring simpler and more natural solutions. One concept I find particularly powerful is that of shared well-being: the integration of human and animal health under the same guiding principles. The second pillar is precision nutrition, encompassing nutraceuticals, nutrigenomics, the microbiome, and clinical nutrition. Health has become the new premium. We are talking about specific prebiotics designed to support beneficial microorganisms; bi- and multifunctional prescription diets; functional ingredients that promote healthy aging—because our pets are living longer and this new stage of life requires targeted nutrition—and a public health challenge that now affects both humans and animals alike: obesity. The third pillar is sustainability, approached from a comprehensive perspective that includes the planet, business viability, and industry development. This encompasses mono-material and recyclable packaging, biodegradable plastics, refill systems at the point of sale, hybrid processing technologies that combine fresh meat, dehydrated and freeze-dried ingredients with kibble, renewable energy, and a concept I consider fundamental: reducing unnecessary additives and processing steps simultaneously enhances both naturalness and efficiency. As an innovation specialist, what transformations do you believe are having the greatest impact on the

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pet food industry in terms of technology, production processes, and new product development? The most visible transformation is taking place in production processes and functional ingredients, and it is directly linked to the demand for naturalness. We are moving from a single dominant product format and manufacturing technology toward a broader range of gentler processing methods and ingredients designed with a clear functional purpose rather than being driven solely by cost-benefit considerations. It is no coincidence that freeze-dried, baked, and fresh formats are growing at rates well above the market average. This raises the bar for process engineering, and CIPAL’s program strongly reflects this trend. The second major transformation is the engineering of biological functionality. Incorporating live biotic ingredients and maintaining their activity through demanding industrial processes is one of today’s greatest technical challenges. This is complemented by the development of probiotics validated through controlled trials in pets and by the rapid growth of postbiotics, which have expanded significantly in recent years due to their stability during processing. In terms of product development, we are seeing remarkable advances in alternative proteins and functional snacks containing bioactive compounds. I also want to be honest about artificial intelligence, because it tends to dominate many conversations today. AI is undoubtedly a tool with enormous potential for process analysis and optimization. My belief is that AI enhances our ability to innovate, but it does not replace biology. Ultimately, the pet’s acceptance of the food remains the final and irreplaceable judge. How are new consumer demands—such as traceability, sustainability, functional nutrition, and animal welfare—influencing the innovation agenda of companies in the sector? These demands are the primary drivers shaping the innovation agenda, and their strength stems from a broader phenomenon: humanization. The region with the highest percentage of pet owners who regard their pets as family members is, in fact, Latin America. When pets are treated as family, owners apply their own consumption criteria to pet food: they want to know what it contains, where it comes from, what benefits it provides, and under which ethical and environmental standards it was produced. It is no coincidence that the congress’s three thematic pillars align almost perfectly with these expectations. The strategic consequence is clear: scientific validation and professional ethics have become critical competitive differentiators. In a market where everyone makes promises, the winners are those who can provide proof. The challenge for companies is not to treat these demands as marketing checks, but rather to integrate them authentically into product design, formulation,

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and manufacturing processes. Today’s consumers quickly recognize the difference between cosmetic claims and real benefits. Lasting innovation begins with science and reaches the shelf—not the other way around. What opportunities do you see today for Latin American companies seeking to grow and compete in an increasingly globalized market? The first opportunity is structural and unique to the region. Latin America is a powerhouse in both animal and plant protein production, which places it in a privileged position relative to the three major trends driving the global agenda: naturalness, which requires fresh meat and high-quality raw materials; functional nutrition, which depends on differentiated ingredients; and sustainability, which favors short, traceable supply chains. We already have many of the resources the world is looking for. The second opportunity lies within the fastest-growing market segments. Premiumization continues to gain momentum, while the wet pet food segment—which still has relatively low penetration in the region—is expanding faster than dry food. At the same time, fresh, cooked, baked, and freeze-dried formats are gaining ground rapidly. In recent years, we have seen a steady increase in the establishment of these types of production facilities in Brazil, Mexico, and Argentina—a phenomenon that was once largely limited to multinational corporations is now increasingly being driven by local companies as well. The third opportunity is the one I am most passionate about: knowledge. Competing in a globalized market no longer depends solely on industrial scale; it increasingly depends on the ability to innovate with scientific support. In this regard, Latin America possesses a tremendous asset that is sometimes underestimated: its talent. This is demonstrated by the CIPAL program itself, which brings together local experts who interact with world leaders on an equal basis. A Latin American company that invests in formulation, university partnerships, genuine sustainability initiatives, and strong scientific communication can compete with any global player as equals and may even move faster in niche markets where large corporations are slower to adapt or have different business priorities. My conviction is that the region is at a turning point. We have raw materials, consumers who value their pets more than almost anyone else in the world, and the technical talent needed to support a differentiated value proposition. The challenge is to align these three elements through a long-term strategic vision. Events like CIPAL exist precisely to accelerate that alignment—to enable knowledge sharing, foster partnerships, and help the Latin American pet food industry evolve from a trend follower into an increasingly influential trend creator. I look forward to seeing you in September. Discover the full CIPAL 2026 program at cipal.com.ar. Thank you, Juan Manuel, for sharing your insights and expertise with the All Pet Food community!

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THE FUTURE OF THE PET FOOD SECTOR WILL BE MORE EFFICIENT The pet food industry faces a major challenge: feeding better while reducing environmental impact. As the global pet food market grows, pressure on natural resources, animal proteins, water, energy, and logistics has increased. Yet new innovation shows that sustainability and profitability are no longer opposing concepts. By MVZ Armando Enriquez de la Fuente Blanquet

The most effective strategists do not depend on big changes now, but on intelligent improvements in formulation, nutritional efficiency, and resources use. From upcycled ingredients to highly bioavailable micronutrients, the sustainable future of pet food has relied on small solutions with significant impact. Traditionally, pet food sustainability was associated with recyclable packaging or plastic reduction. However, the real environmental impact comes long before, in the ingredients, their origin, and how efficiently animals use each nutrient. An efficient nutritional formula can reduce raw material utilization, metabolic waste, emissions from production

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processes, and the required amount of food. This possibility has led brands to rethink formulation from the perspective of nutritional precision. The question is no longer how many ingredients food contains but the functional value it provides. One of the most important strategies for sustainability is the use of upcycled ingredients, which are raw materials recovered from other food waste streams. These ingredients preserve a high nutritional value and can be efficiently introduced into pet formulations. Some examples include proteins recovered from food processing, brewer grains rich in fiber and protein, functional vegetable pulp, yeasts derived from

fermentation, reused oils under quality control, and fruits and vegetables discarded for aesthetic reasons. The environmental benefit is clear: less waste, lower agricultural pressure, reduced emissions, and better resource use. There is also an important economic advantage. Upcycled ingredients usually offer greater cost stability than traditional raw materials, which are subject to global volatility. As a result, the circular economy becomes both an environmental and financial strategy. However, the silent revolution lies in functional microingredients. These components work at low concentrations but significantly affect digestibility, intestinal health, absorption, and metabolic performance. As a result, they enable more efficient diets with fewer global resources—microalgae, for example, have become a strategic alternative to fish oil, providing DHA, antioxidants, natural colorants, and functional proteins. Moreover, its production requires less soil and reduces pressure on marine ecosystems. Conventional inorganic minerals cause significant losses because a major portion is not fully absorbed. Chelated minerals have greater bioavailability, making it possible to use lower doses, reduce excretions, and decrease environmental loads. This is a clear example of how nutritional efficiency also supports sustainability. Chelated minerals play an essential role by maximizing performance without proportionally increasing resource use. Precision formulation enables the supplementation of protein profiles with specific amino acids and bioactive peptides. It reduces the need to overformulate total protein, lowering the environmental impact associated with high-cost ecological ingredients—this means more nutrition with less protein. One of the most important changes in the industry is the new sustainability metrics. It is no longer enough to measure the carbon footprint of ingredients; now it is necessary to evaluate digestibility, nutrient conversion, actual absorption, and metabolic

efficiency. More digestible food requires less volume to provide the same nutritional benefit, which reduces the impact on transport, production, waste, and pressure on raw materials. The future of sustainability will depend even more on ecological efficiency. ∙ Proteins—still the first ingredient chosen by tutors—are a primary environmental focus in pet food. For this reason, hybrid solutions that combine different protein sources are emerging to optimize performance and reduce impact. These solutions include the following: ∙ Insect proteins are used for their high digestibility, reduced water consumption, and lower emissions. ∙ Functional compounds production without heavy livestock. ∙ Optimized vegetable proteins. The goal is not to eliminate animal proteins but to build more resilient and efficient systems. Life Cycle Assessment (LCA) of each raw material will be even more considered in the pet food industry. This methodology evaluates the environmental impact of a product’s life cycle, from the raw material extraction to its elimination or final stage, such as the factory. Sustainability has been considered an additional cost for many years—but nowadays, it is a competitive tool. Brands that optimize formulations, reduce waste, enhance digestive efficiency, and use functional ingredients with high precision can reduce costs while generating premium differentiation, supply stability, and higher brand value. The next pet food generation will not be defined solely by protein levels or “natural” labels. Real leadership will come from the ability to produce functional nutrition with the smallest possible carbon footprint. In this scenario, trends such as microingredients, highly bioavailable micronutrients, and upcycled ingredients will become structural pillars of the industry. The most powerful innovation will not be producing more food, but achieving nutrition with maximum positive impact and minimum environmental impact.

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PLANT-BASED PHOSPHATIDYLCHOLINE: A NATURAL ALTERNATIVE TO CHOLINE CHLORIDE IN DOG AND CAT FOOD Choline is an essential nutrient for dogs and cats, playing key roles in fat metabolism, cell membrane integrity, liver health, and nervous system function (BERTECHINI, 2013; FERREIRA; NETO, 2003). Although it is naturally present in several ingredients commonly used in pet food formulations, supplementation is often required to meet nutritional recommendations. Traditionally, this supplementation has been achieved with choline chloride, an ingredient widely recognized and used throughout the pet food industry. By Erika Stasieniuk and Hebert Silveira

Plant-Based Sources: A Growing Alternative Despite its nutritional effectiveness, choline chloride presents several technological limitations. It is a highly hygroscopic compound that promotes the degradation of water-soluble vitamins in premixes, as increased free moisture enhances its reactive potential (FARINA et al., 2017). Its use may also contribute to caking, compromising

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mix homogeneity and potentially leading to nutrient losses (LISBOA et al., 2014). In response to these challenges, plant-based sources of choline have attracted growing interest in canine and feline nutrition. Phosphatidylcholine is the primary form of choline found in plant-derived raw materials (National Nutrient Database for Standard Reference, 2008) and has

emerged as a potential alternative to choline chloride in dog and cat food formulations.

Phosphatidylcholine: Differences in Absorption and Metabolism Beyond its technological advantages, the chemical form of choline may influence its absorption and utilization. When consumed in its free form or as a salt, such as choline chloride, its utilization may be limited since approximately two-thirds of ingested choline can be converted into trimethylamine by the intestinal microbiota before it is absorbed, potentially reducing its biological availability (LEESON; SUMMERS, 2001; COMBS JR., 2008; RUTZ, 2008). Phosphatidylcholine, however, behaves differently in the gastrointestinal tract. Although it undergoes partial digestion by digestive enzymes, part of the molecule can also be absorbed without alteration, reducing its exposure to microbial metabolism in the intestine (COMBS JR., 2008). This characteristic may improve the body’s utilization of choline, making plant-based choline sources an attractive alternative for supplementation. In recent years, several studies have investigated the feasibility and safety of replacing choline chloride with plant-based choline sources in canine nutrition.

Scientific Evidence in Dogs: Safety and Effectiveness of Replacement Nascimento (2020) evaluated healthy adult dogs fed with diets containing either 0.28% choline chloride or 0.14% plant-based choline. The results showed that replacing choline chloride did not affect nutrient digestibility, palatability, or fecal characteristics. In addition, dogs receiving the plant-based choline source exhibited lower serum concentrations of cholesterol and triglycerides, as well as lower liver enzyme markers, suggesting additional benefits for lipid metabolism and liver health. Mendoza-Martínez et al. (2021) also investigated whether dietary supplementation with choline derived from herbal sources, including Azadirachta indica—a plant known for its bitter taste—could interfere with diet palatability. Results demonstrated that including up to 400 mg/kg of plant-based choline did not affect food preference, nutrient digestibility, or fecal quality in dogs. The same research group later demonstrated that supplementing diets with phosphatidylcholine (1.6%) and other methylated metabolites can completely replace choline chloride in dog diets (Mendoza-Martínez et al., 2022). The researchers adopted the conversion ratio proposed by Mallo and Paolella (2017), which states that one unit of plant-based choline can replace approximately five units of choline chloride.

More recently, FINARDI et al. (2026) evaluated the effects of the complete replacement of choline chloride with plant-based choline (CHOLMAX) in healthy adult dogs. The study compared a control diet containing choline chloride with two plant-based choline diets at different inclusion levels. The results showed that replacing choline chloride did not affect nutrient digestibility or diet palatability. Likewise, no changes were observed in intestinal fermentation metabolites or fecal microbiota diversity indices. However, intestinal microbial composition varied among diets, with changes observed at the phylum, family, and genus levels, particularly among Firmicutes, a group associated with fatty acid production and intestinal health. The authors concluded that plant-based choline is a safe and promising alternative for use in dog food.

New Perspectives for Feline Nutrition and the Pet Food Industry In a pioneering study involving healthy adult cats, Juárez (unpublished data, 2026) evaluated three experimental diets: a control diet containing choline chloride, a diet in which choline chloride was completely replaced by plant-based choline (CHOLMAX), and a third diet containing 50% more plant-based choline (CHOLMAX) than the replacement diet. Preliminary results showed no differences in nutrient digestibility, diet palatability, or intestinal fermentation metabolites. On the other hand, changes were observed in the composition of the intestinal microbiota among treatments, including shifts in bacterial phyla, families, and genera. Among the findings, a reduction in the genus Helicobacter was observed in the groups receiving plant-based choline. According to Cesar (2024), certain species within this genus have been associated with inflammatory processes in the feline gastrointestinal tract. Although additional research is needed to clarify the underlying mechanisms, these findings suggest that plant-based choline may have a beneficial effect on maintaining intestinal microbiota balance in cats. Plant-based choline therefore represents an attractive alternative for the pet food industry, combining technological and nutritional advantages. In addition to minimizing the technological challenges associated with choline chloride, plant-derived sources have demonstrated the potential to maintain nutritional performance while supporting animal health. As demand continues to grow for naturally sourced ingredients and technologies that add value to pet food formulations, plant-based choline is emerging as a promising solution for the industry, combining technological, nutritional, and potentially functional benefits for dog and cat food.

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FROM FARM TO BOWL: AN ANALYSIS TO MAXIMIZE SUSTAINABILITY IMPACTS In the competitive world of pet food, collaboration across different departments within a company is critical to success. Today, measuring success solely in terms of sales volume, market share, or return on investment is no longer enough. The environmental impact we generate also matters. Sustainability is no longer a passing trend—it has become an undeniable business imperative. By Felipe Martínez R.

Multinational companies leading the industry are already leading the way and defining the standard. Nestlé has made strong public commitments to reducing greenhouse gas emissions and achieving net-zero emissions, emphasizing the advancement on regenerative agriculture. Mars Petcare aims to reduce its carbon footprint across its entire value chain by 50% and has implemented ambitious goals to transition its packaging toward circular economy models.

Why are category leaders investing so many resources in sustainability? The answer is that consumers are demanding greater accountability. Natural resources are finite, and long-term financial viability depends on the ability to adapt. To understand how we can maximize our impact, let us explore the production chain from a holistic perspective: from farm to bowl. As I have mentioned in previous articles, the factory may seem like a magical world where raw materials enter and value-added packaged products emerge. However, every step—both inside and outside that magic—leaves an environmental footprint that commercial teams, together with other business functions, must know how to manage and communicate.

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The Farm: Sourcing Raw Material and Ingredients The pet food manufacturing process is complex. The quality of the final product depends largely on the quality of its ingredients. However, in today’s context, quality must also take origin and environmental impact into account. Agriculture and livestock production undeniably account for the largest share of our industry’s carbon footprint. ∙ Regenerative agriculture and livestock: We must transition toward suppliers that implement practices aimed at improving soil health, optimizing water use, and capturing atmospheric carbon. ∙ Protein sustainability: Supply chains should be redesigned to eliminate deforestation risks associated with critical raw materials while prioritizing 100% certified sources and evaluating alternative proteins with lower environmental impact.

The Process: Operations and Manufacturing Every stage presents significant opportunities within the production plant. In many cases, the best ideas emerge from careful observation and a deep understanding of

the manufacturing process. Best of all, sustainable innovation does not always require multimillion-dollar investments.

as they represent the first communication touchpoint consumers encounter on store shelves before the product reaches the pet’s bowl.

∙ Energy and water management: The gradual transition to renewable energy sources and the optimization of industrial water use are essential steps toward decarbonizing production.

∙ Marketing with substance: It is essential for commercial teams to understand the environmental impact of key ingredients and the sustainability initiatives implemented within manufacturing operations. Communicating these efforts with real data strengthens the company’s position in the marketplace.

∙ Low-effort, high-impact innovation: Improving food digestibility can help reduce biological waste generated by pets. Likewise, in dry pet food production, monitoring and optimizing pressure and temperature parameters during extrusion is not only vital for product quality but can also significantly reduce energy consumption.

Packaging: The Product’s Face Packaging protects pet food from moisture, light, and oxygen while providing consumers with essential information. However, the industry’s historical dependence on multilayer plastics represents a major environmental liability. ∙ Material circularity: Using more sustainable packaging materials, such as recyclable mono-material solutions or compostable packaging, reduces environmental impact and appeals to increasingly eco-conscious consumers. This does not require changes to the food formulation, yet it can have a highly positive effect on brand perception. ∙ Logistics efficiency: From a logistical standpoint, improving fill rates and redesigning packaging dimensions for greater efficiency can generate largescale operational savings. Optimized boxes and pallets translate into fewer trucks on the road, reducing fossil fuel consumption and emissions. Likewise, embracing the e-mobility revolution can further contribute to broader sustainability goals.

The Bowl: Commercialization and Marketing The commercial area must serve as an honest ambassador of a brand’s sustainability efforts. Packaging material selection and label design are strategic decisions,

∙ Transparency as a competitive advantage: Understanding the entire “farm-to-bowl” process enables sales teams to answer questions accurately regarding manufacturing methods, ingredient origin, and quality controls. This transparency builds credibility, fosters long-term relationships, and distances brands from the significant reputational risks associated with greenwashing.

A Call to Action Across the Entire Value Chain Sustainability-driven innovation is a winning longterm strategy for the pet food industry. By gaining a comprehensive understanding of the value chain, commercial teams can unlock a wave of creative ideas that improve products, optimize costs, and meet evolving market demands. However, achieving the goal of a truly responsible business model is not a task confined to quality assurance or environmental departments. It is a systemic effort that spans the entire chain, from agricultural sourcing to the neighborhood pet store. I would like to conclude this article with a genuine invitation to all stakeholders within the ecosystem— manufacturers, raw material suppliers, veterinarians, and retailers. Let us take a moment to examine our own operations: Where can we generate less waste? What silent innovation can we implement today? The sustained success of our industry will depend on our ability to nourish pets with the same passion with which we preserve the only planet we have to share with them.

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THE INVISIBLE FOOTPRINT OF PET FOOD: WHEN THE LACK OF MARKET INTELLIGENCE ALSO IMPACTS THE PLANET The greatest sustainability opportunities may not be in plants or packaging, but in companies’ ability to better understand the market before investing, producing, or expanding. By Iván Franco

The pet food industry has made significant progress in sustainability. Manufacturers, suppliers, and retailers are investing increasing resources in improving energy efficiency, reducing waste, optimizing logistics routes, and developing packaging alternatives with lower environmental impact. These are necessary and valuable initiatives. However, there is one question that rarely appears in industry conversations: How big is the footprint if we make wrong decisions? The question may seem unusual, but it is becoming increasingly relevant in an industry that operates in environments of growing complexity, where decisions involve multimillion-dollar investments, international supply chains, long-term industrial capabilities, and consumers whose habits are constantly evolving.

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When we talk about sustainability, we tend to focus on what happens after a decision has been made, which is what happens inside the plant, during distribution, or at the point of sale. It is much less common to analyze what happens beforehand.

Many of the Costliest Footprints Are Generated in the Boardroom There is a natural tendency to associate environmental impact with manufacturing. However, some of the decisions with the greatest consequences for the efficient use of resources are made long before a plant produces a single kilogram of food. An oversized investment, an expansion based on unrealistic expectations, or an incorrect reading of the

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market can generate years of operational inefficiencies that are difficult to correct afterward. When this happens, the problem is no longer only financial. It also translates into resources mobilized, installed capacity, inventories, and commercial efforts that end up pursuing an opportunity different from the one that actually existed.

The Real Cost of Uncertainty

Sustainability is usually measured after production begins. Perhaps part of the conversation should start before the investment is made.

Uncertainty manifests itself when an organization develops more SKUs than the market actually needs. It also appears when a company invests in categories whose future profitability has been overestimated; when it takes months to identify the right manufacturing partner; when it builds capabilities that end up operating below their potential; or when it launches products whose value proposition was never sufficiently validated.

consider a company that has decided to expand production capacity for a category that is expected to grow over the next few years. The decision seems logical. However, if actual growth is concentrated in specific segments, if sufficient idle capacity already exists in the market, or if demand evolves differently than expected, the result may be an underutilized investment for years. This is very common. The same happens with product launches. Many studies of consumer-packaged goods estimate that a significant proportion of new products fail to achieve the commercial objectives originally set for them. Behind those projects were raw materials, packaging, industrial capacity, transportation, storage, executive time, and financial resources that were mobilized to capture an opportunity that ultimately turned out to be smaller than anticipated. We usually analyze these cases from a financial perspective. However, they also represent an inefficient use of resources that could have been avoided with a deeper understanding of the market.

There is Data, but Not Always Architecture In this context, most companies have enough information to understand their own business: sales, costs, customers, inventories, margins, operational efficiency, and channel performance. Although that is not usually the central problem. The challenge arises when a decision requires understanding the entire system—that is, when a company needs to know whether the growth of a category comes from greater real consumption or simply from inflation; whether additional volume is being concentrated among a few players or creating room for new competitors; whether a regional expansion justifies its own investment or can be addressed through existing capacity; whether the growing channel is also capturing value, or simply shifting volume with lower profitability. These types of answers rarely exist within a single database. They are usually fragmented across commercial teams, market reports, distributors, suppliers, plants, customers, and the knowledge accumulated by local teams. For that reason, many decisions do not fail because of an absolute lack of information, but because of a lack of an integrated reading of the market. The difference is substantial. A company may have a great deal of data but not a clear architecture for decision-making.

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For years, the industry learned to measure tons, market share, sales, and productivity—fundamental indicators for managing any business. However, there is one cost that rarely appears on executive dashboards: uncertainty.

Each of these mistakes generates visible and invisible costs. The visible costs appear in financial statements. The invisible costs appear in the form of resources, time, energy, transportation, materials, and efforts that could have been allocated to opportunities with a higher chance of success.

The Next Competitive Advantage Will Be the Quality of Decisions Throughout the history of the pet food industry, competitive advantages have been associated with better plants, better formulations, better production processes, and better distribution networks All these factors will continue to be important. However, the industry’s next competitive advantage will probably not come from a better plant or a better formulation, but from a better understanding of the system. Markets do not operate in isolation, and neither do decisions. Just as an industrial investment affects the competitive structure, a change in channels modifies profitability. Likewise, the availability of production capacity changes barriers to entry, while consumer evolution redefines entire categories. The challenge is to understand how these variables interact before committing resources. In increasingly complex markets, the costliest mistakes rarely come from executing a strategy poorly; they often come from having misinterpreted the opportunity from the beginning.

Optimizing Decisions Reduces Footprint and Improves Our Business The industry will continue innovating in ingredients, packaging, and processes. However, some of the greatest opportunities for improvement are not in the plants, but before an investment, a product launch, or an expansion is approved. The companies that best understand the market—and not only their business—will be the ones that allocate resources more effectively, make fewer strategic mistakes, and capture more growth.

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IMPACT OF DOG AND CAT DIET FORMULATION ON ENVIRONMENTAL SUSTAINABILITY The growth of the pet market and the greater concern for the health and well-being of animals have broadened the discussion about sustainability in the production of food for dogs and cats. This concept involves the balance between environmental, social, and economic aspects, considering factors such as water use, land occupation, greenhouse gas emissions, and waste generation (Costa et al., 2024; FEDIAF, 2024). By Laura Cicília Cassol da Silva, Bruna Cavalari Santello, Lorenna Nicole Araújo Santos, Gabriele Ancilotto Oliveira, Douglas Melo de Souza, and Josiane Aparecida Volpato

In line with the UN’s Sustainable Development Goals, the pet industry seeks strategies that reduce its environmental impacts, highlighting food formulation and efficient ingredient selection as important tools for this process.

How Plant- and Animal-Based Ingredients Impact the Environment The ingredients used in the formulation of dog and cat food have different environmental impacts along the production chain. Factors such as raw material origin, processing, transportation, and use of natural resources influence the sustainability of these products (Swanson et al., 2013). Ingredients of animal origin are widely used due to

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their high biological value and the presence of essential amino acids. However, its production is associated with the consumption of water, energy, and productive areas, contributing to greenhouse gas emissions and land occupation (Swanson et al., 2013; Pedrinelli et al., 2022). In general, diets with a higher share of animal ingredients have higher environmental impacts, especially those containing beef, while predominantly vegetable formulations tend to have lower values for environmental indicators, Figure 1 (Brociek; Gardner, 2025). In turn, plant ingredients, such as corn, soybeans, and wheat, generally require fewer resources than some animal sources, although their cultivation also involves the use of fertilizers, pesticides, and water, in addition to nutritional

limitations that must be considered in the formulation (Kim et al., 2024; Cao et al., 2026). Thus, the sustainability of diets depends on the balance between environmental, nutritional, and economic aspects, considering the origin of the ingredients, their digestibility, and the use of nutrients (Swanson et al., 2013; Pedrinelli et al., 2022). Figure 1. Comparison of the environmental impacts of different types of dog diets, expressed per 1,000 kcal supplied.

Circular Economy and Waste Use The circular economy has been identified as an important strategy to increase the sustainability of production systems, promoting more efficient use of resources and reducing waste generation (Mullen et al., 2017; Alexander et al., 2020). In the pet industry, this concept can be applied by using co-products from other agro-industrial chains, transforming materials that could be discarded into ingredients with nutritional value for dogs and cats. In conventional feeds, ingredients such as viscera meal, blood plasma, and other protein co-products are widely used in the formulation of pet foods (Magalhães, 2025). In addition to reducing waste, these ingredients allow the reuse of nutrients already inserted in the production chain, which can reduce the environmental impacts of food production (Alexander et al., 2020). Several agro-industrial co-products can be incorporated into the formulation of dog and cat foods (Chart 1). The use of these ingredients reduces the waste of materials with nutritional value and favors the best use of resources already used in production processes (Alexander et al., 2020). Co-products generated during the production of food for human consumption can be reused in pet food manufacturing, reducing waste and increasing the system’s efficiency (Figure 2). According to Alexander et al. (2020), this practice can also reduce competition for ingredients intended for human consumption. In addition, the use of these materials allows resources that have already been produced to continue to be used within the production chain. Table 1. Examples of agro-industrial co-products used in the formulation of dog and cat food and their main nutritional applications.

Application in pet food

Potential contribution to sustainability

Co-product

Origin

Offal meal

Poultry slaughterhouses

Protein source

Use of materials not intended for human consumption

Blood plasma

Processing of production animals

Functional Ingredient

Reuse of nutrients that could be discarded

Fish meal

Fish processing

Source of protein and fatty acids

Valorization of co-products from the fishing industry

Beetroot polpa

Sugar industry

Source of fiber

Reuse of agro-industrial waste

Farelo of rice

Rice processing

Energy source

Better use of the rice production chain

Source: Adapted from Magalhães (2025), Mullen et al. (2017), and Alexander et al. (2020).

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Figure 2. Circular economy in dog and cat food through the use of co-products.

In addition to conventional co-products, new alternatives have been studied within the principles of the circular economy, with emphasis on the use of proteins obtained from insects, capable of converting organic waste into biomass of high nutritional value (Lu et al., 2022; Valdés et al., 2022).

Relationship Between Digestibility, Environmental Impact, and Sustainable Formulation The digestibility of ingredients is an important factor for the sustainability of formulations, as it directly influences the efficiency of nutrient use by animals. Diets with higher digestibility tend to reduce the amount of feces and, consequently, the environmental impacts associated with feeding dogs and cats (Swanson et al., 2013; Abd El-Wahab et al., 2021). Results such as this were observed by Santos et al. (2025), who, when evaluating a highly digestible gastrointestinal adjuvant diet in relation to a low digestibility diet, demonstrated that the dry matter digestibility coefficient of 82.6% and 70.7% of the diets, proportionally impacted the amount of fecal production produced per animal per day, resulting in 117.8 and 249.4 g/day, respectively. Thus, the environmental concern for providing diets with low digestibility occurs due to fecal production contributing to part of the environmental impact. This is because feces can potentiate eutrophication and ecotoxicity processes in aquatic environments (Yavor

et al., 2020). In addition, the amount of nitrogen and phosphorus excreted by dogs and cats also contributes to the contamination process (Cowan et al., 2024). Thus, formulation strategies aimed at increasing digestibility can contribute to more efficient food systems, reconciling nutritional performance and environmental sustainability. Thus, sustainable formulation seeks to meet the nutritional requirements of animals and reduce the environmental impacts associated with food production. In this context, different strategies have been studied by the pet industry to increase efficiency in the use of resources and promote more sustainable systems (Swanson et al., 2013; FEDIAF, 2025). Among these strategies, amino acid balancing stands out, which allows the levels of essential amino acids to be more precisely adjusted to the diet. This practice favors the use of nutrients, reduces nutritional excesses, and makes the use of raw materials more efficient. In addition, the choice of ingredients with good biological value and nutritional quality contributes to more balanced formulations (Swanson et al., 2013). The processing of ingredients also influences the quality of food. Steps such as grinding and extrusion can increase nutrient availability. Likewise, functional ingredients, such as blood plasma and agro-industrial co-products, have been gaining ground because they

Measuring what matters. The next generation of bulk density (g/L) in petfood production MAGAZINE is56driven by data, not assumptions.

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add nutritional value and favor the use of available resources (Tran et al., 2008; Vasconcellos et al., 2023). Results obtained by Abd El-Wahab et al. (2021) demonstrated that diets containing Hermetia illucens larvae meal had digestibility coefficients like those observed in conventional diets, in addition to maintaining adequate fecal quality. These results indicate that alternative protein sources can be used without compromising the nutritional performance of animals. In addition, it has good nutritional value and potential for use in more sustainable systems. Its production can be associated with the use of organic waste, contributing to the circular economy.

Final Considerations The growth of the pet market has increased the importance of sustainability in the production of dog and cat food. In this scenario, strategies such as the careful selection of ingredients, the use of co-products, the increase in the digestibility of diets, and the use of alternative proteins can contribute to reducing the environmental impacts of the production chain. Although there are still challenges for the adoption of these practices on a large scale, different solutions have been studied and implemented by the industry, aiming at the development of formulations that reconcile nutritional quality, efficient use of natural resources, and environmental responsibility.

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RETHINKING PET FOOD SUSTAINABILITY: UPCYCLED AND RENDERED INGREDIENTS AS STRATEGIC TOOLS FOR PEOPLE, PETS AND PLANET Sustainability in pet food is often discussed through the lens of new ingredients, new packaging, or lower-carbon claims. These are important areas of innovation. However, one of the most scalable strategies may already be deeply embedded in the industry: the use of upcycled and rendered ingredients. The opportunity today is not simply to use these materials, but to better understand, formulate, measure, and communicate their contribution. By Juan Gomez-Basauri, Ph.D. - MAGELLAN LLC

For pet food manufacturers, environmental goals cannot be treated separately from nutrition, cost, palatability, safety, or processing performance. A formulation may look attractive from an environmental perspective, but if it compromises digestibility, animal acceptance, manufacturing efficiency, supply reliability, or affordability, it will struggle in the marketplace. The challenge is to reduce environmental impact while maintaining product performance and profitability.

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Ultimately, sustainable pet food must balance the needs of people, pets, and planet—providing safe and nutritious diets for companion animals while making responsible use of natural resources and supporting economically viable food systems. This aligns with the broader concept of nutritional sustainability, which considers nutrient adequacy together with ecological, social, and economic dimensions of the food system (Swanson et al., 2013).

Upcycled and rendered ingredients deserve renewed attention because they support waste reduction, nutrient recovery, resource efficiency, and the economic realities of pet food production.

Reframing the Word “Byproduct” One of the main barriers to broader acceptance of rendered and upcycled ingredients is not only technical, but linguistic. Terms such as “byproduct,” “meal,” or “rendered” may be misunderstood by consumers, even when the ingredients are safe, nutritious, and functional. A byproduct is not, by definition, a poor-quality material. AAFCO defines byproducts as secondary products produced in addition to the principal product (AAFCO, n.d.). In pet food, many byproducts originate from the human food system. They may include organ meats, bones, fats, connective tissue, trimmed material, or other nutrient-rich fractions that are not commonly consumed by people in certain markets but still contain valuable protein, fat, minerals, and functional compounds. This distinction is important. Dogs and cats do not require ingredients because they sound appealing to humans; they require nutrients. Protein, amino acids, essential fatty acids, minerals, vitamins, and energy can be supplied through many ingredient streams. The role of the formulator is to evaluate these materials based on nutritional contribution, safety, digestibility, consistency, and suitability for the intended product. At the same time, consumer perception matters. Rendered ingredients remain widely used across the industry, but in premium and super premium segments, many consumers associate fresh meat, named meats, or meat as the first ingredient with higher quality. This does not make rendered ingredients less valuable, but it does require more careful positioning. The industry’s task is to communicate how different ingredient streams contribute to nutrition, sustainability, affordability, and performance without ignoring the expectations that shape purchasing decisions.

Upcycled, Rendered, and Circular Nutrition In sustainability discussions, the terms “upcycled,” “rendered,” and “circular” are sometimes used

interchangeably. They are related, but they are not identical. Upcycled ingredients represent the broader concept. The Upcycled Food Association defines upcycled foods as using ingredients that otherwise would not have gone to human consumption, produced through verifiable supply chains, and having a positive environmental impact (Upcycled Food Association, n.d.). In pet food, this may include side streams from food processing, agriculture, fermentation, cereal milling, oilseed processing, fruit and vegetable production, seafood processing, dairy processing, and animal protein production. Their value lies in redirecting usable nutrients away from waste or lower-value applications and into safe, useful products. Rendered ingredients are more specific. Rendering is the process of reclaiming animal-derived materials, such as meat, bone, and fat and transforming them into stable fats and proteins that can be used in feed, pet food, biofuels, and other applications (North American Renderers Association, n.d.). In pet food, rendered ingredients may include poultry meals, meat and bone meals, animal fat, poultry fat, palatants, and specialty protein meals. These materials are often derived from parts of animals that are not commonly consumed by people in a given market but remain rich in protein, fat, minerals, and other nutrients. Therefore, rendered ingredients can fit within an upcycled or circular nutrition strategy when they recover nutrients from the human food and livestock systems. However, not all upcycled ingredients are rendered. Upcycled materials may also include brewer’s grains, fruit pomace, vegetable fibers, oilseed meals, fermentation co-products, marine trimmings, and other nutrient-rich streams. Circular nutrition is the broader framework that connects both categories. The circular economy is based on eliminating waste, circulating products and materials at their highest value, and regenerating natural systems (Ellen MacArthur Foundation, n.d.). Applied to pet food, circular nutrition can be understood as the intentional use of safe, nutrient-containing streams from existing food and agricultural systems to reduce waste, improve resource efficiency, and deliver nutritional

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value. Under this framework, upcycled and rendered ingredients are not second-tier alternatives. They are strategic tools for designing pet foods that support people, pets, and planet.

Sustainability Must Be Paired with Performance The environmental value of upcycled and rendered ingredients is strongest when it is paired with nutritional and commercial performance. A responsible ingredient must still be delivered in formulation, processing, and feeding. For rendered meals and upcycled protein sources, this means evaluating amino acid profiles, digestibility, ash level, mineral balance, fat quality, freshness, palatability, processing compatibility, cost-in-use, and supply reliability. For fats and oils, it means understanding energy density, fatty acid profile, oxidative stability, and palatability contribution. For hydrolysates and specialty fractions, it means considering peptide profile, functional positioning, solubility, taste, and claims support. The goal is not to replace performance with sustainability. It is to identify ingredients where both reinforce each other. Rendered and upcycled ingredients can support that balance because they often provide concentrated nutrients, established supply chains, favorable cost structures, and strong formulation utility. This also connects to nutritional sustainability. A sustainable pet food system must provide adequate, safe, and effective nutrition while balancing environmental, social, and economic considerations. In practical terms, sustainability is shaped by what ingredients are selected, how efficiently nutrients are delivered, how well the diet is digested, and how much food the pet ultimately consumes (Swanson et al., 2013).

Five Strategies for Rethinking Petfood Sustainability ∙ Formulate for nutrient delivery while recognizing market position. Ingredients should be evaluated by

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what they deliver nutritionally and functionally. At the same time, premium and super premium products must also address consumer expectations around ingredient identity, label presentation, and perceived value. The opportunity is to combine both disciplines: sound formulation and substantiated market positioning. ∙ Use various sources of protein. No single protein source needs to carry the entire nutritional, sustainability, and marketing burden of a product. Rendered proteins can be combined with fresh or frozen meats, plant proteins, yeast proteins, marine ingredients, hydrolysates, insect proteins, or singlecell proteins to optimize amino acid balance, cost, palatability, label appeal, and environmental profile. ∙ Measure quality more precisely. Crude protein and crude fat are useful starting points, but they are not enough. Better evaluation should include amino acid profile, protein digestibility, fat quality, peroxide value, anisidine value, free fatty acids, ash and mineral balance, microbiological quality, and palatability response. This is especially important for rendered ingredients, where freshness, processing control, and raw material handling can significantly influence performance. ∙ Build sustainability into procurement. Ingredient sourcing should include documentation of traceability, food safety systems, rendering controls, supplier quality programs, energy efficiency, and environmental reporting. Sustainability should be part of supplier selection, specification development, and quality assurance—not only a marketing claim after formulation is complete. ∙ Communicate circular nutrition carefully. Consumers may be interested in sustainability, but they are also sensitive to language. Overclaiming can damage trust. A better approach is to explain that upcycled and rendered ingredients help recover nutrients from existing food systems, reduce waste, support efficient use of resources, and contribute to complete and balanced nutrition.

Measuring Footprint and Formulation Value The next stage of pet food sustainability will require better measurement. Carbon footprint, water use, land use, ingredient scarcity, transportation distance, digestibility, and nutrient density may all become part of more advanced formulation decisions. Life-cycle assessment tools and supplier-specific data can help companies compare options more accurately.

In that sense, rethinking protein also means rethinking value. The question is not only where protein comes from, but how completely, responsibly, and intelligently we use it. For the pet food industry, that may be one of the most important sustainability opportunities ahead.

However, rendered and upcycled ingredients require thoughtful assessment because many are co-products of existing systems. Their environmental value is tied to allocation methodology and to the fact that they recover nutrients that might otherwise be discarded, composted, landfilled, or used in lower-value applications. Simple comparisons between “animal” and “plant” ingredients may miss this nuance. The industry needs tools that consider not only environmental impact per kilogram of ingredient, but also environmental impact per unit of digestible nutrient delivered. This is especially relevant for proteins, fats, and mineral-rich ingredients. A low-impact material that contributes little usable nutrition may not be as sustainable as a more nutrient-dense option that supports efficient formulation and feeding.

Rethinking Protein and Rethinking Value The future of sustainable pet food will not be built only on novel ingredients. Innovation will continue through new proteins, fermentation-derived ingredients, precision nutrition, and improved packaging. But it will also depend on making smarter use of nutrient streams that already exist. Upcycled and rendered ingredients offer a bridge between environmental responsibility, pet nutrition, affordability, and manufacturing performance. They can help reduce waste, support circular nutrition, and maintain the nutritional quality and economic viability required by the market.

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THINK GLOBALLY, FORMULATE REGIONALLY: THE SUSTAINABLE FUTURE OF PET NUTRITION

In recent years, sustainability has moved beyond environmental debates and has become increasingly central to the strategies of companies across the food value chain. Concepts, such as carbon footprint, circular economy, and efficient use of natural resources, have become part of the vocabulary of producers, industries, investors, and regulatory bodies worldwide. By Ludmila Bomcompagni – All Pet Food

In the pet food sector, this transformation is also underway. However, unlike what occurs in some segments of food for human consumption, the demand for more sustainable practices is still driven mainly by the production chain itself. Major pet food manufacturers, ingredient suppliers, and multinational companies are looking for ways to measure and reduce environmental impacts, anticipating regulatory requirements and meeting increasingly rigorous corporate commitments.

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In this context, the carbon footprint has become one of the most used metrics for assessing the sustainability of production systems. Although its importance is undeniable, limiting the discussion to a single metric can lead to simplistic conclusions about a topic that is, by nature, multidimensional. Experience in animal production shows that the most sustainable systems are those that use resources more

efficiently. Producing more with less, reducing losses, and maximizing the use of available inputs are strategies that often generate economic and environmental benefits simultaneously. Applying this concept to pet nutrition, the most important question may not be which ingredients have the lowest carbon footprint, but rather how to formulate foods that deliver greater nutritional value, quality, and efficiency while making the best use of the available resources.

The Limits of One-Size-Fits-All Solutions The pet market is increasingly globalized. New ingredients, technologies, and concepts emerge in different regions of the world and quickly become part of technical discussions in several countries. This movement is positive and drives innovation. However, it also comes with a risk: assuming that a solution developed for a given reality will automatically be sustainable in any context. Technology that generates excellent regional results may not have the same benefits when applied in markets with different production, logistical, and economic conditions. Likewise, ingredients considered a trend in certain countries may not represent the most efficient alternative for all production chains. Thinking globally means keeping up with advances in science, understanding international trends, and knowing the tools available. Formulating regionally means applying that knowledge strategically, considering each operation’s reality, raw material availability, logistics structure, industrial capacity, and nutritional objectives of each product.

Formulation Efficiency as an Indicator of Sustainability For many years, sustainability was primarily associated with the origin of ingredients. Today, a broader perspective shows that formulation efficiency can be an equally relevant indicator. A sustainable diet is not only one composed of ingredients with the lowest theoretical environmental impact—it is the one that efficiently transforms resources into nutrition. The contribution to the system tends to be greater when food has more nutritional value per unit of resources consumed. From this perspective, nutritional quality and sustainability are no longer independent concepts and start to go hand in hand.

The Strategic Role of Ingredients Sustainability often leads to discussions about the use of local versus imported ingredients. In practice, however, the issue is more complex. The geographical origin of raw material is just one of the factors involved in assessing its contribution to sustainability. Locally produced ingredients can reduce logistical steps and strengthen regional supply chains. On the other hand, ingredients developed in other regions can offer significant gains in performance, nutritional efficiency, or quality, offsetting impacts associated with transportation. The key issue is not necessarily where the ingredient is produced but the value that it delivers to the system.

A sustainable formulation is built through the careful evaluation of the technical cost-benefit of each ingredient, considering its effective contribution to the final quality, its availability, consistency, and its impact on the overall efficiency of the diet.

Additives: From Trend to Result The same logic applies to nutritional and technological additives. The market frequently follows global trends that drive the adoption of certain ingredients or solutions. In many cases, these technologies have real benefits and represent important advances for the industry. However, sustainability should not be confused with simply following industry trends. The strategic use of additives must be based on measurable results. Additives that increase digestibility, improve oxidative stability, reduce losses during processing, extend product shelf life, or allow better use of available ingredients can directly contribute to the system’s efficiency. In this scenario, the most sustainable additive is not necessarily the newest, the most popular, or the one with the greatest marketing appeal. It is the one capable of generating real efficiency gains for formulation and the production process. Sustainability built on concrete results tends to be more lasting than that based only on market trends.

Lessons from the Latin American Pet Foo Industry The history of the pet industry in Latin America itself offers important examples of this logic.

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Several companies that today occupy a prominent position in the market originated from established production chains linked to grain processing, animal protein rendering, agro-industrial cooperatives, or food industries. By identifying opportunities to value available resources, these companies transformed previously underutilized surpluses, by-products, and raw materials into high-valueadded ingredients for dog and cat food. This movement has not only contributed to the expansion of the pet sector but has also created concrete examples of the circular economy applied to industrial practice. More than a cost reduction strategy, the intelligent use of resources has demonstrated that innovation and sustainability can go hand in hand when there is technical knowledge and long-term vision.

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The Future Will Be Driven by Technical Expertise The pressure for environmental metrics will continue to grow in the coming years. Indicators related to carbon footprint, water consumption, energy efficiency, and traceability should be prioritized in corporate and regulatory decisions. For formulators, nutritionists, and professionals in the pet industry, the main challenge will remain the same: to develop foods that provide greater value by using available resources as efficiently as possible. In this scenario, sustainability will no longer be just a characteristic related to certain ingredients. It will become the result of the quality of technical decisions made throughout the chain. Thinking globally will remain the key to being up to date with the evolution of science and technology. Formulating regionally will be essential to turn this knowledge into viable, efficient solutions aligned with the reality of each market.

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ASIA’S LARGEST INTERNATIONAL HUB FOR THE PET INDUSTRY SET FOR A RECORD-BREAKING 2026 EDITION IN SHANGHAI Pet Fair Asia will return to the Shanghai New International Expo Centre (SNIEC) from August 19 to 23, 2026, celebrating its 28th edition with another record-breaking scale of 320,000 sqm of exhibition space and welcoming more than 2,600 exhibitors. https://acortar.link/WyhdDG

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JERRY FRANKL ON INNOVATION, GROWTH AND APC’S COMMITMENT TO CUSTOMERS Jerry Frankl has dedicated more than three decades to APC, helping guide the company through periods of growth, market evolution and industry transformation. Raised on a farm in Iowa, his early exposure to animal production sparked a lifelong interest in animal health and nutrition, shaping the practical, customerfocused approach that continues to define his leadership today. https://acortar.link/aUfp2P

BÜHLER USHERS IN A NEW ERA OF EXTRUSION SYSTEMS WITH NUTREX 7 SERIES

DELICKCIOUS REVAMPS CHUNK SHAPE IN ITS WET CAT FOOD LINE

Bühler Group is launching its new generation of extrusion systems. With Nutrex 7 Series, the Swiss family-owned company is responding to increased market requirements for food safety, efficiency, and user-friendliness.

Kormotech’s cat and dog treat brand, Delickcious, has updated the chunk shape across three of its wet cat food recipes. Moving away from uniform, standardized pieces, the brand is transitioning to a more natural shape that visually resembles real meat, aligning with the modern expectations of pet parents.

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A LOOK AT NEW SUSTAINABLE PACKAGING MATERIAL DEVELOPMENTS FOR VFFS Packaging materials protect food from environmental influences and premature deterioration. They also facilitate handling, being a central component of marketing and having a key impact on efficient logistics. By Clivio Solutions

In recent years, innovations and new developments have emerged in the field of packaging materials for applications in vertical form fill and seal (VFFS) packaging machines. These developments have been driven by the corporate environmental commitments of large multinationals, as well as country-specific sustainability and recycling requirements. In Latin America, new legislation has been enacted in this regard. Chile, for example, has been at the forefront of the region with the Extended Producer Responsibility Law, known as the “REP Law.” This law requires manufacturing and importing companies to organize and finance the waste management of the products they sell in the country. Its objective is to promote recycling, minimize waste generation, and advance the circular economy under the Polluter Pays Principle. The rest of the countries in the region are following similar paths, each with their own particularities.

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In Europe, legislation is advancing, though not without setbacks, mostly related to a lack of knowledge and clear definitions. Particularly in Germany, there is strong interest in paper-based applications. Packaging that maintains a 95% paper ratio can take advantage of the existing collection and recycling infrastructure. Along these lines, materials have been developed with various types of protective barriers against moisture, grease, etc. These solutions have been limited to dry products with minimal protection requirements, such as dry pasta, flour, grains, and cereals. Here, the inherent properties of paper—such as its insulation capacity, its tendency to tear, and its lack of elasticity—have tested the adaptability of both machinery and material manufacturers.

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Success Story Regarding polymer-based solutions, these are generally the most suitable for the interests of the global pet food industry. They offer the best product protection properties with a limited impact on the appearance of the packaging. Additionally, for varying barrier requirements, polymer-based solutions already exist that can replace even aluminum as an oxygen barrier. Within polymer-based solutions, two main currents can be distinguished.

suppliers, and brands interested in adopting these new technologies in pursuit of sustainability. A separate chapter is warranted for what is, at its core, the largest hidden obstacle of the problem: the lack of infrastructure in many countries, particularly in Asia and Latin America, to collect and recycle these materials. This renders the efforts of governments and companies meaningless. We are committed to seeing this change, and to successfully bringing to market sustainable products that genuinely reduce their environmental footprint.

The first seeks to use monomaterials. For example, the use of mono-films or laminates made from a single type of polymer, such as polyethylenebased materials. A recent successful application in Brazil sought to maintain the properties of an outer layer with a higher melting point using MDOPE (oriented polyethylene) and an inner polyethylene layer with additives to lower the melting point. These presented challenges arising from the internal and external friction coefficients of the film, which limited its machinability and resulted in a very narrow operating window regarding sealing temperatures. Through collaborative work with the film supplier, a formulation was found that modified the friction coefficients, allowing the material to be effectively driven by the drive belts, which had to be modified to minimize slippage. Sealing was resolved through electronically monitored sealing pressures, special jaw geometries and materials, and precise sealing times. The second current encompasses solutions that seek to maintain composite laminates within the same polymer family, such as polyolefins, which allow them to be recycled together. A typical application involves the use of polypropylenebased outer layers and polyethylene inner layers. Here the operating windows are also narrower compared to a traditional PET/PE film but tend to be wider than in mono-materials. The visual appearance of the film is also typically better, with greater gloss, although the greater tendency of polypropylene to tear up compared to PET must be considered. Again, these materials require careful attention to sealing pressures, jaw materials, and sealing times, which are not necessarily the same as those used for mono-materials. Clearly, we are witnessing a constant evolution of new materials that highlights the need for collaboration among film manufacturers, equipment

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Operating principle of a VFFS packaging machine: 1. Film unwinding, 2. Forming, 3. Film drive belts, 4. Longitudinal sealing, 5. Horizontal sealing, 6. Product filling, 7. Film movement, 8. Cutting, 9. Finished bag discharge.

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THE ROLE OF YEAST IN BUILDING FLAVORS FOR PETS Yeasts are microorganisms that have been widely used for thousands of years and today play an important role in animal nutrition, especially with the growing humanization of pets. They are rich sources of protein, vitamins, amino acids, and functional compounds that support intestinal and immune health. By Thaila Putarov, Global Business Manager for Animal Nutrition & Health at Biorigin

The Benefits of Yeast With advances in biotechnology, it is possible to produce safe, sustainable, and high-quality ingredients from yeast, which also stand out as protein alternatives in response to increasing global demand. In addition, they meet trends such as plant-based, natural, and sustainable products. The effectiveness of these ingredients depends directly on the production process, from strain selection to fermentation conditions. In this context, Biorigin uses fermentation technology based on Saccharomyces cerevisiae to develop solutions that ensure quality,

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functionality, and consistency for the pet food industry.

What Is Palatability in Pet Nutrition As with humans, the enjoyment of food plays an important role in animal feeding, ensuring they consume the necessary amount of nutrients. The palatability of a food involves a combination of factors, including texture, shape, odor, taste, and mouthfeel. It plays a key role in enhancing the flavor of foods intended for special diets, balancing nutrient

composition and essential vitamins while maintaining an appealing taste for animals. In other words, palatability is related to how appetizing and desirable a food is. After all, dogs and cats have their own preferences and may reject foods that do not meet their individual tastes.

The Role of Yeast Extract in Palatability Among the natural flavor enhancers used in pet food, yeast extracts stand out for their ability to enhance the taste of dogs and cats. Their inclusion in formulations helps make foods more attractive, especially by enhancing umami flavor, the fifth basic taste associated with a “savory” perception. In addition, these ingredients promote the use of specific amino acids and contribute flavor notes that combine sweet and salty nuances. Obtained from the soluble intracellular content of yeast, yeast extracts are functional ingredients rich in peptides, amino acids, nucleotides, and B-complex vitamins. They offer high digestibility, low allergenicity, and great versatility of application, and can be incorporated directly into formulations or used in coatings together with palatants across different product categories, from dry extruded diets to nutraceutical solutions.

Therefore, the proper selection of ingredients and flavor enhancers in pet food production plays an essential role in brand differentiation in the market, increasing the likelihood of acceptance by animals and, consequently, the product’s success.

In the human food industry, these extracts are widely recognized for their ability to enhance flavor and mask undesirable notes, such as bitterness or metallic aftertastes. The same principle applies to pet nutrition, helping improve the sensory profile of foods, enhance the natural characteristics of ingredients, and soften undesirable flavors associated with functional or therapeutic components. From a sensory standpoint, they

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Figure 1. PalaUp was added to a premium dog food and evaluated in a two-bowl test. The results indicated a higher relative consumption of the diet containing PalaUp compared to the control diet.

Figure 2. PalaUp was added to a premium cat food and evaluated in a two-bowl test. The results indicated a higher relative consumption of the diet containing PalaUp compared to the control diet.

are particularly effective in enhancing umami, delivering fuller-bodied, meaty notes with greater persistence. This aspect is essential in pet nutrition, as palatability directly influences nutrient intake and product acceptance. Among the mechanisms responsible for this effect, the synergistic interaction between free amino acids and nucleotides stands out. While glutamate alone provides a milder umami perception, its combination with nucleotides significantly intensifies the taste response, thereby increasing food attractiveness. Biorigin’s research shows that dogs and cats prefer foods with yeast extract over those without. The relative consumption rate for dogs was 4:1 (test diet vs. control diet; Figure 1), and for cats, 2:1 (Figure 2), demonstrating the ingredient’s effectiveness in improving food acceptance. These ingredients provide pet food with meaty notes without adding meat to the formulation. Their use as flavor enhancers is due to the profile of free amino acids, which intensifies and prolongs flavor in the mouth, delivering a strong umami note. Palatability is an essential factor in the development of pet foods. However, bioactive and nutraceutical compounds should not be overlooked. Yeast-based ingredients can be incorporated into formulations to promote intestinal health and help animals cope with everyday challenges through their functional carbohydrates.

Food Experience and Emotional Connection The diversity of flavors, textures, and formats makes pet feeding more attractive and functional, contributing to pleasure, training, bonding, and nutritional supplementation. This movement reflects the growing humanization of pets, with pet owners seeking quality, taste, and benefits in food products. Thus, products such as snacks, toppers, and wet foods go beyond nutrition, also serving as a way of care, affection, and connection between humans and pets. Data show that 76% of North Americans who buy treats for pets say these products strengthen the bond with their animals¹, while 50% of Brazilian pet owners show interest in treats that entertain their pets². The pet nutrition market has explored several trends to help pet owners keep their animals entertained, active, and well-behaved without compromising nutritional quality. Palatability remains a key factor in food choice: for 37% of North American dog and cat owners, their pet’s preferred taste is the main purchase criterion³. In addition to taste, health is an essential aspect in the development of pet snacks. Therefore, it is crucial that formulations combine high-quality ingredients with excellent palatability. The food must appeal not only to the pet’s taste but also to the owner’s visual and olfactory perception, as they seek healthy, tasty, and visually attractive options, reinforcing care and the emotional bond with their pets. September 24 / Auditorium APC / 4:20 p.m.

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STATE-OF-THE-ART TECHNOLOGY

TECHNOLOGY SHOWCASE In this All Pet Food Magazine section we highlight the latest innovations to optimize pet food production. Let’s take a look at the solutions proposed by different supplier and market leader companies.

ENSURE OPERATIONAL CONTINUITY AND INCREASE PLANT PRODUCTION BY UP TO 15% Unplanned shutdowns, workforce turnover, and the loss of critical operational knowledge can directly impact plant profitability. To address these challenges faced by today’s industry, ANDRITZ combines the Operator Training System (OTS) and Industrial Copilot, a powerful solution designed to strengthen operational continuity and optimize team performance. With OTS, operators are trained in a digital replica of the plant, improving their operational skills by 35% to 50% and preparing them to respond effectively to equipment failures, process changes, and critical situations without affecting production. Industrial Copilot transforms plant data into real-time recommendations, enabling teams to anticipate deviations, accelerate decision-making, and reduce the risk of unplanned downtime. The result: higher plant availability, fewer interruptions, and production increases of up to 15%, ensuring more stable, efficient, and reliable operations.

UVA DYNAMIC PURE VDL Packaging is a Dutch VFFS manufacturer with over 65 years of experience. We design innovative vertical packaging machines that produce eco-friendly, eye-catching packaging, helping clients’ products stand out on shelves. With a proven track record in the pet food industry, we offer a wide range of models for producing small bags at exceptional speeds, as well as larger premium bag styles up to 25 kg. Our bags achieve pre-made quality at a lower cost, resulting in significant savings and greater efficiency. One of our VFFS models is the UVA Dynamic Pure. This vertical bag maker brings your packaging line to the next level. ∙ Speed up to 150 small pillow bags per minute. ∙ 8 different bag styles on one machine, from pillow bags to premium stand-up bags. ∙ Add value with features such as zippers, labels, and convenient carry handles. ∙ Ready for recyclable multi-layer mono materials. ∙ Easy to operate and maintain. Elevate your packaging with VDL Packaging. Visit http://www.vdlpackaging.com for more information.

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DENSITYMASTER™ For pet food manufacturers, bulk density is a critical process indicator—influencing product consistency, packaging accuracy, and overall production efficiency. Yet for most producers, it’s still a manual measurement, caught too late to act on. DensityMaster™ from ATLINE delivers continuous inline bulk density measurement directly in the production flow—reliable results every 40–60 seconds, no manual sampling, no blind spots. Operators detect deviations early, reduce variability, and make faster decisions before small changes become costly problems. The system captures product temperature and an image of every analysis, creating a richer process dataset. Through integration with process control systems, it enables operator guidance, automatic adjustments, and future machine-learning applications. The result: a more stable process, consistent product quality, and a lower cost per ton.

FLAVOR’SUP® Flavor’sUP® is a palatability enhancer by ICC Animal Nutrition, designed to turn flavor into preference in pet food. Produced using yeast extract and ICC’s proprietary technology, Flavor’sUP® naturally releases short-chain peptides and amino acids—especially glutamic and aspartic acids—that deliver a highly attractive umami flavor for dogs and cats. This profile boosts the sensory characteristics of pet food, stimulating intake and increasing overall acceptance. As a natural ingredient of non-animal and non-plant origin, Flavor’sUP® aligns with today’s demand for safe, sustainable, and functional options. Versatile and efficient, it can be added to dry food, wet food, snacks, treats, and supplements, delivering consistency and a powerful sensory impact to brands looking to stand out in an increasingly demanding pet market.

BALSURETM DRY Kemin’s latest innovation, BALSURE™ DRY, is an acidity-regulating additive developed for complete and balanced dog and cat foods. The solution helps control urinary pH and supports urinary tract health, particularly in cats, one of the key concerns in pet nutrition. Its mode of action is based on maintaining the dietary cation-anion balance, helping reduce the formation of urinary crystals and stones without significantly increasing phosphorus levels in the formulation. Among its key benefits are high efficacy, flexible dosing and a low phosphorus contribution, a feature especially valued in feline nutrition. The product can be used in Standard, Premium, and Super-Premium formulations, offering versatility across different market segments. Aligned with the growing demand for functional ingredients, BALSURE™ DRY supports the development of diets focused on health, wellbeing and longevity for companion animals.

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COMPANIES

CONNECTED TO THE WORLD

WITH HISTORY

https://www.callizoaromaseng.com/pets https://www.linkedin.com/company/callizoaromas/

LET THEM CHOOSE

Callizo Aromas: Over Three Decades Creating Sensorial, Functional Solutions for the Pet Food Industry Founded in 1993, Callizo has built a more than threedecade-long trajectory marked by innovation, regional expansion, and the development of specialized solutions for the industry. What began as a project focused on aromas has evolved into a company with a presence across several Latin American countries with manufacturing and development centers that enable it to respond efficiently to the needs of an evolving market. Over the years, Callizo has diversified its portfolio, strengthening its technical capacity to support different industries. Within this evolution, the Pet Food Division has become a strategic business area, driven by a clear vision: to create functional and sensory solutions that help improve acceptance, performance, and consumption experience in dog and cat food.

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Backed by the pet food division motto, Let Them Choose, and loyal to the philosophy of Sensorial Alchemists, Callizo has developed a specialized offering that meets the formulation challenges of the pet food sector. Its regional experience, together with 30 years of technical expertise, has enabled the company to create solutions adaptable to clients’ needs and consumer preferences, with pet owners becoming increasingly aware of their pets’ well-being and enjoyment of food.

Solutions for the Pet Food Industry Throughout its history, one of Callizo’s key strengths has been its complete line of hydrolyzed flavors, made to improve pet food palatability. These solutions enrich the sensorial profile of formulations, helping to create more appealing and consistent products, while meeting the technical and commercial requirements of each project. Complementing this offering are texture enhancers that optimize physical characteristics across different

Research and Development Technological innovation has been a cornerstone of this journey. Callizo has continuously invested in research, testing new ingredients, and improving its production process, with the goal of developing competitive, highperformance products adaptable to a wide range of manufacturing processes. As part of this commitment, the company continuously evaluates products at the Pets’ Taste Center, validating product acceptance and adjusting sensorial solutions based on pet preferences. This vision has been crucial to sustaining growth and continuing to offer relevant answers in a highly dynamic market.

A Legacy Still Growing

applications, as well as a diverse line of hydrolyzed proteins that enhance functionality, nutritional value, and formulation versatility. Together, these solutions demonstrate Callizo’s ability to combine science, market insight, and sensory expertise in a portfolio aligned with the evolving needs of the pet food industry.

After more than 30 years of sustained growth in Latin America and expansion into the United States, Callizo continues to strengthen its position as a strategic partner to the industry. Its history in the pet food segment reflects how the company evolved handin-hand with the market, combining experience, regional proximity, and innovation to develop realvalue products that open up business opportunities in the pet food sector.

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NOURISHING FLAVORS

EVOLUTION AND TRENDS

In each All Pet Food Magazine issue, we share recognized products and new launches from prominent worldwide pet food manufacturing companies. We present innovative formulations with high-quality raw materials, in line with market trends, obtained through technological production processes, and providing benefits to both pet health and nutrition.

Made in

Fawna Patagonic Taste is a super-premium pet food line for dogs and cats inspired by the essence of Argentine Patagonia. Developed with high-quality proteins, such as Pacific salmon and chicken, and enriched with natural ingredients like pumpkin and berries, it offers a nutritional approach based on a simple concept: more protein and fewer carbohydrates for a healthier diet. Its formulas include natural prebiotics and probiotics that support digestive health and contribute to the overall well-being of pets. Each recipe combines advanced nutrition, carefully selected ingredients, and unique flavors to accompany an active, healthy, and adventurous lifestyle. Fawna is the perfect balance of nature, quality, and taste for dogs and cats.

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MARKETPLACE

INDUSTRY SUPPLIERS

Automation

Wet Pet Food Processing Machinery NorthWind Technical Services LLC +1 7 852 840 080 kastorga@northwindts.com northwindts.com KSE +31 6 11820906 info@kse.nl ksegroup.com/es ATLINE +52 55 3712 3078 mm@atline.com https://atline.com/

EZMA +34 6 1664 1435 sarmendariz@ezma.com www.ezma.com

Nutrition | Immunity Biorigin +55 14 3269 9200 biorigin@biorigin.net www.biorigin.net

Nutrition | Ingredients APC +55 19 971492710 luciana.tognetti@apcproteins.com apcpet.com/la

Consultancy Clivio Solutions + 54 9 2352 449007 info@cliviosolutions.com cliviosolutions.com

Nutrition | Palatants AFB International +54 11 4 894 8570

Market Consulting Triple Three International +521 (552) 187 4357 ifranco@triplethreeinternational.com triplethreeinternational.com

Callizo Aromas +57 305 814 9448 info@callizoaromas.com callizoaromas.com

Packaging Equipment Statec Binder +43 3112 38580 0 sales@statec-binder.com statec-binder.com

Kemin +55 19 3881-5700 guilherme.fray@kemin.com kemin.com

Payper +34 973216040 contact@payper.com payper.com

+55 19 99751 3565 pedro.bermudes@symrise.com symrise.com

Premier Tech + 55 11 4525 1151 (Brasil) +52 81 8008 1050 (México) reie2@premiertech.com ptchronos.com

Symrise Pet Food

Nutrition | Gut health Biorigin +55 14 3269 9200 biorigin@biorigin.net biorigin.net

Nutrition | Additives Kemin +55 19 3881-5700 guilherme.fray@kemin.com kemin.com

Weighing and Dosing PLP Systems SRL +39 0523 891629 info@plp-systems.com plp-systems.com

JRS +49 7967 152 663 sandra.kupfer@jrs.de jrspetfood.com 3A Biotech SL +34 968 839 004 info@tres-a.net tres-a.com BBR Industries +54 9 2314 475503 info@bbrindustries.com https://bbrindustries.com/ Adinnova +54 9 11 2586-2474 info@adinnova.com.ar https://adinnova.com.ar/

KSE +55 19 98340-0057 info@kse.nl ksegroup.com/es

Packaging Petropack +54 343 4362502 info@petropack.com www.petropack.com

Processing | Machinery Buhler Group + 52 722 262 05 12 info@buhlergroup.com buhlergroup.com CPM +55(11)93904-3217 idah@cpm.net petfood.sales@cpm.net Extru-Tech +1 785 284 2153 extru-techinc@extru-techinc.com extru-techinc.com Famsun +86 514 80689999 contact@famsun.com https://en.famsun.com Ferraz +55 16 3934 1055 vendas@ferrazmaquinas.com.br ferrazmaquinas.com.br Industrias Bartoli Hnos +54 0343 486 2707 info@bartolihnos.com.ar bartolihnos.com.ar Tietjen Verfahrenstechnik GmbH +49 4106 63 330 info@tietjen-verfahrenstechnik.com tietjen-original.com/en/ Wenger Manufacturing +55-19 3881 5060 wengerbr@wenger.com wenger.com Reading Bakery Systems +57 3166728560 info@readingbakery.com www.readingbakery.es TMI +34 973 25 70 98 info@tmipal.com http://www.tmipal.com/ Andritz +56 2 462 4600 contact.ACL@andritz.com http://www.andritz.com/ft Tekpro +44 0 1692 403403 sales@tekpro.com https://tekpro.com/ Simatek Bulk Sistems +56 9 92 89 34 19 paj@simatek-bulk.com https://simatek-bulk.com/es/ Zheng Chang +55 (19) 3761-3700 contato@calibras.com.br https://www.zhengchang.com.br

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