Nutrition and Ingredients

Comment

Comment by Denmark Orlanes on July 25, 2010 at 1:46pm

in connection to Danielle's q.. is it necessary to add vit K in the diet? the animal can have it free in the large intestine.. but is it not enough and add in diet?

Comment by Alex Chernolikhov on June 8, 2010 at 2:39pm

Hello everyone, I am new to this site, but I am in need of a contact or interested manufacturer to help assist us in putting together a manufacturing facility for a fee or partnership. Additionally we are in need of formulas and process integration; we are willing to pay franchise, licensing fees or share in profit under contract. We are currently in the beginning stages of construction for a manufacturing center in RU. The market there is worth $1.5b and growing. Need any help I can get or contacts, I prefer to work with a US manufacturer or company. Please contact me on me gmail account at chernolikhov@gmail.com with any information or help you think I can get. Thanks in advance!

Comment by Regis LESAFFRE on March 19, 2010 at 2:14am

Hello Debbie,
Does somebdy has some scientific informations about stability of :
- taurine, lutein, capsanthin and zeaxanthin
during petfood production process like extrusion, ganulation and so on . . .
Thank you for your help.
GWE Regis

Comment by Amy Fiumarelli on February 11, 2010 at 10:12am

Can anyone tell me what Hydrochloric acid and Propolyene Glycol is used for in pet foods?

Comment by Joyce Neth on February 4, 2010 at 5:31pm

Did you know that February is National Cat Health Month? 9Lives (DelMonte) released results of a survey conducted among cat owners. http://bit.ly/9vOffh According to the results, cat owners have a lot to learn about proper feline nutrition. "Among the findings: 75 percent believe that the more nutritious the cat food, the more expensive it is; only 30 percent know that milk is unhealthy, a surprising statistic considering most cats are lactose intolerant; and 70 percent think it’s beneficial to keep their cats on a dry food-only diet, while others (23%) think a purely vegetarian diet is a wholesome choice. Both can be harmful."

Comment by Zachary Heskett on October 29, 2009 at 3:54pm

What is your single largest challenge when:
A.) Sourcing ingredients for a new project?
...and/or
B.) Diversifying your supply chain for ingredients that you currently purchase?

Comment by Amy Fiumarelli on October 28, 2009 at 12:02pm

Rosemary and Vitman E make great preservatives in baked goods for pets. Flaxseed does not Vitamin C also does not. Been there done that!!

Comment by Jeffrey Michael Bond on October 15, 2009 at 8:30am

Vitamin E is a natural antioxidant and I might think that it would be better than vitamin C as a preservative. Whole flax seed would do little and in fact if you are using ground flax seed it will contribute to rancidity as the oil is highly unsaturated and therefore becomes rancid much quicker. Hadn't heard of vinegar although I guess since it is acidic that it would help to drop the pH and preserve the product but not sure how well it will work after the product has been cooked. All of this said, you might want to specify the problem a little bit more. Do your products have a short shelf life or do you feel the need to put something on the label?

Comment by A.M. Weiting on October 14, 2009 at 4:47pm

Comment by A.M. Weiting 11 minutes ago Delete Comment I started a pet bakery a year and a half ago. I am still changing different recipes for my treats. What I am looking for is a source in or close to Wisconsin for something to use as a natural perservative. I been told to use flax seed, vitamin C, concentrated vinegar, and vitamin E. Help!

Comment by Jeffrey Michael Bond on October 14, 2009 at 4:26pm

Is there not an external auditing system in place with respect to labelling? Sounds like the jurisdiction of the FDA or AAFCO.

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