PET Food Processing - June 2021 - 46

" The textures of the foods can vary based on kibble
size, shape, and base proteins and starches. "
Robert Mason, Balchem Animal Health and Nutrition
oil and remain thermally stable, preventing product from
drying out before its shelf life is spent. Citri-Fi can also reduce
crumbling of biscuit treats.
" Another challenge comes from the increasing usage of
novel raw protein materials, organ meats, legumes, and so
on, " Mason said. " These materials may offer a variety of
nutritional, sustainability or front of pack benefits, but frequently
do not carry the same functional performance of
the ingredients they are replacing. "
The impact of various processing methods - extrusion,
baking and the use of retort ovens - should also be
considered. Stability will be impacted by the amount of
heat involved, shear forces, and fat and moisture contents,
Lundberg said.
On-trend innovations
Luckily, ingredient suppliers are stepping up to offer cutting-edge
texture solutions for this evolving market.
" Alginates, a seaweed extract, are functional hydrocolIf
a product's
texture is off, it will
affect several crucial
aspects including
palatability, shelflife
stability and
acceptance by
the animal.
ADM
loids on their own, but with added calcium ions they can
form cold set, thermo-irreversible gels, " Mason said. " This
technology is beneficial for a variety of applications, from
stabilizing raw protein co-products too fluid for skeletal
muscle applications, improving product firmness or flexibility,
and thickening gravies. "
To address recent labeling trends, Ingredion offers a
clean-label starch with viscosity and shelf-life stability levels
comparable to its non-clean-label solutions. Additionally,
the company has recently developed a plant-based texturizer
and an animal-free egg protein created through
fermentation, as well as proteins from plants.
IsoNova Technologies' functional egg product, Ova 70,
can be used as a binder in wet pet food formulations. The
company's Ova 70 and OvaBind 80 can be incorporated in
high-meat, low-starch extruded products to improve texture
in kibble formulas with 60% meat or higher, Bartley
said. IsoNova also produces OvaZyme 46, another functional
egg product with emulsifying attributes that can help
treats contain fats and maintain texture throughout shelf
life, Bartley added.
In the growing area of meat alternatives and plant-based
proteins, Fiberstar has developed a large-particle citrus fiber
ingredient, Citri-Fi TX, to texturize meat alternative
ingredients in a natural way.
ADM's texture solutions include a " vast pantry " of carbohydrates,
flours and starches sourced from grains, chickpeas,
lentils and other pulses, and lecithin emulsifiers derived
from soy, canola and sunflower oils, all designed to
improve product formation, flowability and optimal cooking
parameters for pet food and treat producers.
Additionally, ADM recently completed a study of ancient
grains used in pet food and treat formulations, conducted
in partnership with the University of Illinois. The study revealed
ancient grains have unique abilities, including their
water-holding capacity, starch gelatinization, dough formation,
viscosity and other final product attributes.
" This research indicates that processors looking to
replace traditional grains with ancient grains must understand
the differences in composition and functionality
of their ingredients to achieve the desired end result, "
McCarthy said.
The right balance
When formulating a pet food or treat product, it is important
to consider how the cooking process will affect ingredients
and moisture to find " the right balance between integrity
and texture, " Bartley advised.
" It is important to take into consideration nutrition,
manufacturing process, cost-effectiveness, label-friendliness,
and overall yield (or shrink), " he added. " It is also important
that processors are mindful of the product's appeal
to pet food owners. Taste and texture are important for the
acceptance of a product by the animal, but the visual appeal
and labeling are often what drive the buying decision of the
pet parent. "
Processors who can strike this balance will succeed in
producing consistent, palatable and stable products, and
reaping loyal customers.
" Ingredients such as using the right starch, flour, protein
or gum in the right application can help significantly in
achieving the right texture and appealing to the animal for
repeat feeding patterns, " Luschsinger concluded.
46 PET FOOD PROCESSING | June 2021 | www.petfoodprocessing.net
PFP
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PET Food Processing - June 2021

Table of Contents for the Digital Edition of PET Food Processing - June 2021

PET Food Processing - June 2021 - Intro
PET Food Processing - June 2021 - 1
PET Food Processing - June 2021 - 2
PET Food Processing - June 2021 - 3
PET Food Processing - June 2021 - 4
PET Food Processing - June 2021 - 5
PET Food Processing - June 2021 - 6
PET Food Processing - June 2021 - 7
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