During Petfood Forum 2018, speakers shared insights into everything from pet food ingredient trends, dog evolution, palatability trials, consumer demands and more.
Dog foods marketed as replicating wolves’ raw meat diets may actually satisfy human fantasies more than dogs’ dietary needs, said one scientist.
Research finds quality and finding food that pets like are very important to consumers
Duke University professor Brian Hare, PhD, believes the testing methods that he uses could be adapted to palatability testing.
AFB International scientists found in palatability trials that every body size of dogs preferred large kibble over small and medium sized pieces.
During one of the sessions at Petfood Innovation Workshop, representatives from AFB International discussed five techniques a company can use in validation of a new pet food or treat.
The power of technology is enabling the pet food industry to be more transparent and helpful to customers.
Nutritional-value promotion may be key area where the pet food industry has room to improve and expand.
High-pressure processing is an effective method for creating a safe, healthy raw pet food and can help pet food companies avoid recalls to protect their reputations.
During the nutrition educational track at Petfood Forum 2018, two presentations highlighted the need for alternative pet food ingredient research.
During Petfood Forum 2018, attendees learned about three functional ingredients that are moving from human foods into pet foods and treats.
Petfood Forum speaker says companies need to get their information out to consumers to gain trust.
Developing new pet food and treats requires a large investment in both time and money, so a number of factors should be taken into account before launching a new product, Petfood Workshop attendees learned.
Pet food companies may benefit from focusing on these five key aspects of new product development.
Did you know that honey is an up-and-coming ingredient, with sales of dog foods containing honey growing 72 percent from March 2017 to 2018?
By Lindsay Beaton
As work continues on creating a new nutrition label that focuses on simplifying information for consumers, challenges remain.
By Tang Yu