Alternative ingredients could help pet food manufacturers diversify ingredient sourcing, reduce environmental impacts and support product development, but their potential varies by ingredient, production system, intended use and the conventional ingredient they supplement or replace, according to a new report from the Centre for Feed Innovation (CFI).
The report, “Alternative Ingredients in Pet Food: A Guide to Emerging Proteins and Oils in Dog and Cat Food,” was written by CFI in collaboration with the Pet Sustainability Coalition (PSC). It is intended to help manufacturers determine where alternative ingredients may offer near-term opportunities and where further development or evidence is needed.
The report assesses algal oil, algal protein, bacterial protein, black soldier fly larvae (BSFL), brown seaweed, cultivated meat, mycoprotein, red seaweed and yeast protein. Eight of the ingredients were evaluated as alternative proteins, while algal oil was evaluated as an alternative oil source rich in omega-3 fatty acids.
Diverse supply of alternative ingredients
According to the report, a diverse supply base for alternative ingredients is emerging. Some ingredients benefit from established supply chains, while others, particularly more novel ingredients, remain constrained by production scale, cost and regulatory access.
Several of the ingredients are already used commercially in pet food. In CFI’s analysis of 6,803 U.S. dog and cat food products from KibbleLab, yeast protein was present in 19.5% of products, brown seaweed in 14.6% and algal oil in 3.4%. The report found these ingredients are generally used for specific nutritional or functional purposes rather than as primary protein or oil sources.
Environmental impact
On environmental impact, the report found alternative proteins generally have lower impacts than chicken meat, particularly for greenhouse gas emissions and land use, though advantages over animal byproducts were less consistent. Algal oil can reduce reliance on wild-capture fisheries and achieve greenhouse gas emissions comparable to or lower than fish oil, but it generally has higher land and freshwater use. The report noted production conditions and allocation methods can substantially affect results.
Nutritional evidence was described as broadly encouraging but incomplete. Most ingredients maintained key measures of nutritional suitability at the inclusion levels studied, but evidence remains limited for some ingredients and for their use as substantial protein or oil sources.
“Understanding the sustainability impacts of specific pet food ingredients is critical as our industry looks to build more resilient and responsible supply chains," said Allison Burdick, sustainability advisor at PSC. "This report offers practical insights to help pet food brands and manufacturers explore alternative ingredients, diversify sourcing and advance sustainability goals."
Consumer acceptance
The report also identified consumer acceptance as a factor in broader adoption, noting that familiarity and perceptions of nutrition, quality and safety can influence whether pet owners accept alternative ingredients.
CFI recommended manufacturers prioritize algal oil and yeast protein for further evaluation, selectively evaluate bacterial protein and mycoprotein, and continue to monitor development of the remaining ingredients.
“At CFI, we are committed to helping the feed sector identify promising innovations that can improve resilience and sustainability," said Margaret Hegwood, corporate engagement manager at the Centre for Feed Innovation. "Our new report extends that commitment to pet food by providing a rigorous overview of alternative ingredients that can support pet food manufacturers looking to reduce their environmental impacts and diversify their ingredient supply chains."
The full report is available to download here.
