Animals kept for companionship, sport, or work and not as a source of food
James Spratt: Spratt's Patent Meat Fibrine Dog Cake introduced in England
1860
F.H. Bennett Biscuit Co.: Milk-Bone Dog and Puppy Foods (Carleton Ellis)
1908
Chappel introduced canned pet food (horse meat) Ken'l Ration
1922
"Dry meals" using co-products
1940
Hill's Prescription Diet k/d - FIRST Therapeutic dog food!
1948
Purina Dog Chow - first extruded pet food
1956
Expansion of pet food brands using extrusion
1960
1970 to date: Extruded pet food continues to be the most popular
Melamine recall - contaminated wheat gluten purchased from China - spurred lawmakers to focus on pet food regulation
2007
Food Safety Modernization Act passed
2011
Today's Goals for Pet Food
Safe
Nutritious
Sustainable
Dry Extruded
Moisture < 10%, High temperature, High pressure, Thermal + mechanical energy cooking, Mixing -> extrusion -> drying -> coating -> cooling -> packing
Semi-Moist Extruded
Moisture around 30%, Water activity controlled by use of humectants, Requires preservatives to arrest mold growth
Dry Baked
Moisture < 10%, Baked in tunnel oven - temperatures start low and increase through 3 to 7 zones, Humidity important to ensure moisture is not trapped - starts high and decreases to zero in the final zone
Wet Food
Moisture ~70-80%, Fill cans, Lids are sealed, Commercial sterilization, High temperature / high pressure, Pates, stews/chunks & gravy, minced
Gently Cooked
Moisture ~70-80%, No official definition, Lower temperatures (~75 C) - but high enough to kill bacteria, Nutrient retention, Normal atmospheric pressure
Raw
High moisture, Freeze dried raw, Low moisture, High pressure pasteurization used - does not remove all bacteria