PET Food Processing - September 2021 - 36
FORMULATION
cats who would otherwise not be able to eat a raw diet. "
A Pup Above, Austin, Texas, uses the sous vide process
to gently cook its fresh human-grade dog foods to
ensure safety and quality. Sous vide involves vacuum
sealing food in specially designed pouches that get slow
cooked in water at low temperatures until fully cooked.
" Our process includes product being quickly frozen
just after being fully cooked, " said Ruth Stedman,
co-founder and chief executive officer. " Keeping it frozen
and closely monitoring our supply chain keeps our
products fresh and wholesome for up to one year. "
Sensory shortcomings
While processing technologies address microbiological
issues, they do not address other shelf-life issues. This
includes sensory attributes such as appearance, aroma
and texture.
" The gelling of the gravy, or separation of fat in
canned wet food is a shelf-life issue, and syneresis of a
product in low temperature is another one, " said Ellis
Liu, technical manager, pet food segment, Ingredion
Inc., Westchester, Ill. " Textural changes can contribute
to a shortened shelf life of treats, whether it is due to the
hardening of a semi-moist soft treat or the breakage of
biscuits in bag. "
Ingredion offers solutions based on clean-label ingredients,
such as corn, potato, tapioca, rice, pulses, fruits
and gums to help solve texture challenges. This includes
creating stable soft treats and reducing ice crystal growth
on frozen wet food.
Another cause for shelf-life reduction happens somewhat
behind the scenes, yet eventually is detectable by
nose and mouth. It is the development of objectionable
flavors and odors, described as rancid, through the degradation
of fats and oils by oxidation. Because cat and
dog foods tend to be high in essential fats, oxidation is a
common problem, especially in kibble.
Rancidity is a natural process with degradation starting
the moment the fat or oil comes into being. There
is no way to prevent it, only to slow it, and there is no
recovery. Fats degrade when fatty acids react with air,
moisture or other compounds and break down into free
fatty acids and other unstable compounds.
Above: Fat oxidation that causes rancidity, which is of greater
concern in dry products, cannot be reversed once it occurs, so
the goal throughout processing, packaging, distribution and
consumer use is to slow the natural process of oxidation.
©Jiri Hera - stock.adobe.com
Bottom: The format of the pet food, whether it's dry, wet, fresh,
frozen or dehydrated, presents different shelf-life challenges
brands must address to ensure quality is maintained.
A Pup Above
36 PET FOOD PROCESSING | September 2021 | www.petfoodprocessing.net
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PET Food Processing - September 2021
Table of Contents for the Digital Edition of PET Food Processing - September 2021
PET Food Processing - September 2021 - Intro
PET Food Processing - September 2021 - 1
PET Food Processing - September 2021 - 2
PET Food Processing - September 2021 - 3
PET Food Processing - September 2021 - 4
PET Food Processing - September 2021 - 5
PET Food Processing - September 2021 - 6
PET Food Processing - September 2021 - 7
PET Food Processing - September 2021 - 8
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PET Food Processing - September 2021 - 11
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