Webinar: Rethinking grains in today’s pet food

Watch on-demand now to learn new ways of using traditional and ancient grains, CLICK HERE.

Grain-free pet food has been a popular and growing trend for several years now, reaching into all price categories and retail channels where pet food is sold. Yet the growth rate seems to be slowing, and as this category has become nearly saturated, pet food companies are starting to search for the next big thing. Can new research into the nutritional benefits of cereal crop diversity and specialty varieties of commodity grains like wheat and sorghum lead to new pet food ingredients and products? Are there nutritional or product benefits associated with non-traditional and ancient grains that might fill a new niche in this market? Greg Aldrich, PhD, research associate professor and coordinator for the pet food program at Kansas State University and president of Pet Food Ingredients & Technology, explores the latest research and data on this key pet food ingredient category.

WHAT YOU’LL LEARN:

• How options in the cereals category may be the “next big thing” in pet food.
• Why grains are more than a single category and offer a large range of variety and features that could be beneficial to pet foods and nutrition.
• Results from recent studies on new grain-based ingredients, as well as new ways of using traditional and ancient grains.

This webinar is presented by Petfood Industry and WATT Global Media.

Speaker Info:

Greg Aldrich, PhD, research associate professor and coordinator at Kansas State University and president of Pet Food Ingredients & Technology

Greg Aldrich, PhD, president of Pet Food & Ingredient Technology Inc., is an independent nutritionist specializing in foods, ingredients and nutrition for companion animals, as well as research associate professor and petfood program coordinator for the petfood research production program at Kansas State University. He writes a monthly column for Petfood Industry magazine on ingredient issues. Aldrich earned his doctorate in nutrition from the University of Illinois, a master of science from the University of Missouri and bachelor of science from Kansas State. He has held management and technical positions with Co-op Feeds, the Iams Co., Kemin Industries Inc. and Menu Foods Ltd. He is a member of the American Society of Animal Science, American Society for Nutrition and American Academy of Veterinary Nutrition.