A United Front in Petfood
This issue starts off with a brief review of Wenger and Extru-Tech sharing a booth and joining forces in the petfood sector.
JBT Marel, the owners, strive to drive innovation across their expanding production equipment offerings. The Wenger and Extru-Tech extrusion gear, coupled with JBT Marel’s meat preparation systems, high pressure processing and steam tunnel gentle cooking, opens many possibilities in petfood production.
Having many good friends on both sides, this is great news for the organisation and the city of Sabetha, Kansas, USA.
The vulnerability beneath the label
The article by Oscar Diez addresses the fact that many key nutritional ingredients such as vitamins and amino acids are mainly dependent on overseas supply.
It is a discussion on what has happened and what needs to happen so that reliance on supply from China does not continue. It is not just a USA situation; Europe and South America also depend on the product – or elements needed to produce micronutrients.
Getting grinding right
William McBride of Andritz presents an interesting article on grinding. The equipment in a petfood line all works together, and consistency is critical in grinding just as it is in other production areas.
The same can be said for raw materials: when they vary, everything varies. High or low moisture, grain age, hard or soft materials, fibre level and fat level all have a big impact on grinding.
William also points out the benefit of controls such as moisture and NIR in-line measuring systems to understand what you have to work with. He covers airflow, hammer condition, screen selection, clearances and balance. The result, when done right, is optimisation and matching the needs of downstream equipment.
What pets really want at the bowl
Thaila Putarov of Biorigin, Brazil, discusses palatability in petfood. As pets become family members, all aspects of their food are reviewed.
For years, extruded kibble has been researched from grinding procedures to running conditions to yield a product that is most palatable. The use of colours enhances appearance, as do grinding techniques. A finer grind gives a smoother appearance and higher quality look.
Texture can be controlled by moisture, making the product harder or softer. Taste is greatly affected by formulation, and one reason meat inclusion has continued to grow.
Preference testing shows differences in palatability by pets themselves. In many cases, flavour additives are the determining factor when owners see how pets adore the food. This is especially true as main ingredients change towards more nutritional selections while keeping costs in mind. If pets do not eat it, the product is unlikely to be purchased again.
Thaila points to natural taste enhancers, with yeast being one of them. Not all yeasts are the same. Testing with other enhancers gives producers the ability to modify tastes for sensory reasons. Humans do the same with salt and pepper. All of this can be accomplished while improving nutritional balance.
Functionality by design
Ouafaa El haddad Aidi and Leticia Arboleda of NGP Good Petfood, Spain, have written an article on functional ingredients. This is a detailed review of ingredients and their selection for pets.
Better health, longevity and quality of life are key indicators of how ingredients are selected for the modern pet – family members. This is functionality: natural ingredients combined to do a specific job, including growth, metabolic balance and health throughout the life cycle.
Just like humans – who does not select foods based on these topics? We have doctors, but as pet owners, skin and mobility are noticed first. I am amazed at the details investigated for both humans and pets. These three articles point out the common sense of following the paths they discuss.
A personal note on Extru-Tech
The Extru-Tech review brings back many fond memories. Having been employed by Wenger starting in 1974, I happened to be there when ET started. A couple of great individuals saw a need. Wenger could not build equipment fast enough; thus ET was born by Ken Matson and Ernie Keen.
It was a concern years ago, but history shows that having a great competitor – ET vs Wenger – heightened both companies with the challenge of being the dominant extrusion supplier. It was expected that Wenger’s market share would be reduced.
Sales went up for both companies as it developed great awareness of extrusion. There were other suppliers, but these two dominated.
I happened to be in Sabetha one day and was invited to get into the truck by LaVon Wenger. We drove out to ET on the other side of Highway 36 and walked in the front door. LaVon acted like he owned the place – he did, as he had just purchased them.
I got strange looks, but many smiled. How could you not when you knew many employees in a town of less than 3000? Relationships developed, and some still to this day – my great friend Osvaldo Munoz and I still stay in touch.
Looking ahead
Both companies still work hard in pet and aquatic feed applications worldwide, and I have fond feelings for both. I am glad to see them team up and improve equipment for all users. I am proud to have been part of this journey over four decades and wish them great success.
Sabetha, Kansas, taught the world the art and science of extrusion cooking and continues to take it to new heights. Working with worldwide suppliers who bring variations to extrusion has shown me that the rules of extrusion apply to all extruders, essentially.
