Greg Aldrich, Ph.D.Dr. Aldrich is president of Pet Food & Ingredient Technology Inc. He is also the author of Petfood Industry magazine's monthly column, "Ingredient Issues."From the Author - Page 17Pet Food IngredientsPet problemsKnowing the problems that are most commonly faced by pet owners and veterinarians is of vital interest to the petfood industry. This information can provide insight on the challenges faced and indicate where nutritional assistance might be beneficial. In a cross-section of surveys conducted in the past decade, a number of nutritionally-affected complaints were noted by pet owners.Ingredients and substances to avoidOnions and garlic offer flavor in the right amountsThese herbs have been associated with a number of health benefitsGrains and StarchesOatsOats, as a whole grain, are widely promoted for their benefit to human nutrition and health, especially since the first federally-sanctioned health claim for a manufactured food was granted to makers of oat-rich foods in early 1997. The petfood industry is no stranger to oats; they are a staple in horse feed and a key component in many pet rodent diets.NutraceuticalsGlucosamine gains popularityFoods and supplements containing "chondroprotective agents" have become popular in the petfood aisle.PreservativesEthoxyquinPaper or plastic? Republican or Democrat? Chevy or Ford? Evolution or Intelligent Design? These and many others are "defining choices" we face in everyday life. For many petfood companies, synthetic or natural has been a defining choice that has dictated which side of the fence (market) that they will participateProteinsCorn gluten mealIn 2002, much of the 1.35 million tons of corn gluten meal was consumed by the livestock market. However, a fair amount was used in petfood.NutraceuticalsChondroitin in petfoodAn increasing number of petfoods and pet supplements are targeted at joint stiffness or lameness in the aged dog and cat, or at those dogs engaged in highly strenuous activity. Most of these products contain chondroprotective agents such as chondroitin sulfate and/or glucosamine hydrochloride.Fibers and LegumesCelluloseCellulose is the structural carbohydrate that provides strength and rigidity to trees, blades of grass, stalks of wheat, bolls of cotton and is one of the most abundant biological polymers in the world. It is where most of the carbon from the photosynthetic conversion of CO2 to O2 is deposited.PreservativesBHA: no real risk can be identifiedThe "ingredient of the month" is the well-known, and often maligned, mono-phenolic compound, butylated hydroxyanisole- otherwise known as BHAFibers and LegumesBeet pulpSugar beets (Beta vulgaris var. altissima) are grown around the globe and are a valuable option in modern crop rotation strategies. Last year, US farmers harvested 29.9 million tons of sugar beets on 1.3 million acres. Over the past 10 years, sugar beets accounted for more than 53% of US sugar production.NutraceuticalsProbiotics present challengesProbiotics, or direct fed microbials, are an entire class of live microorganisms with a very complicated but intriguing storyGrains and StarchesSorghum: poor-man's corn or novel carb?Sorghum or milo, as it is sometimes called, originates from northeast Africa and Asia and is a close cousin to millet and (sugar) cane.Previous PagePage 17 of 18Next Page