In response to growing consumer demand for raw pet food, Inna Shekhtman, Red Dog Deli Raw Food Company Inc. CEO, announced in a press release that the company will move to a newly built, 13,000 square foot production facility in Port Coquitlam, Canada in April 2017. The new manufacturing and processing facility will allow Red Dog Deli to significantly increase production capacity and grow the company’s research and development in area of nutrition and common health issues that pets suffer from.
Western Canadian raw pet food producer Red Dog Deli Raw Food Company Inc., the maker of Red Dog Blue Kat, opened its doors in 2004.
Along with moving into the new facility next month, Shekhtman said she will also be jointly announcing with a major partner the launch of a national education campaign targeting cancer and other significant diseases. The goal of this new partnership will be to educate people about feeding their pets real food and the impact it has on the health and wellness of cats and dogs.
High pressure processing: more raw pet food research needed
As demand for raw pet food continues to grow, pet food companies look to high pressure processing (HPP) to pasteurize their products and comply with food safety laws. Yet despite its importance, freely available scientific research on HPP lags behind long-established methods for pet food pasteurization.
Although dogs have been wolfing down raw meat since they literally were wolves, store-bought raw pet food appeared only with the past few decades, said Greg Aldrich, research associate professor at Kansas State University and Petfood Industry columnist. Commercial raw-meat pet food safety protocols lack the centuries of experience and technical guidelines that thermal processing, or cooking, enjoys.
How high pressure processing works
High pressure processing works by creating high pressure uniformly around a pet food container, usually in a sealed tank of water. That pressure is transferred instantly and equally throughout the raw pet food, according to the FDA.
Under this high pressure, disease-causing microorganisms and food-spoiling enzymes are deactivated. The technique works regardless of package size and shape, as long as the container can withstand the processing conditions.