Ananda Portella Felix holds a doctorate in Animal Nutrition from the Federal University of Paraná (UFPR). She also completed an internship through the University of Illinois' postdoctoral program, where her research focuses on companion animal nutrition and related fields, with a special emphasis on the intestinal functions of dogs and cats. Currently, she serves as an associate professor at UFPR’s Department of Animal Husbandry and heads the Dog Nutrition Studies Laboratory.
When we discuss the current state of the animal nutrition market, it's clear that this is a highly promising sector that has thrived even amid the pandemic, unlike many other industries that have struggled. People may cut back on other products or services, but pet food remains a necessity. While cheaper alternatives exist, demand remains steady. Additionally, the number of companion animals continues to rise due to increased human isolation, whether caused by the pandemic or by the desire for companionship in distant family settings. Regardless of the circumstances, animals provide comfort and company.
However, the market faces several challenges. One major issue has been the sharp rise in input costs, sometimes increasing by over 50%, with some imported raw materials becoming scarce. This poses a significant challenge for pet food producers because if a product label specifies a particular ingredient, its inclusion is non-negotiable. Yet, passing these costs entirely onto consumers isn’t feasible. Furthermore, the heavy tax burden in Brazil exacerbates the problem—approximately 51% of pet food prices go toward taxes, compared to just 8% in some other countries. Pet food is still viewed as a luxury item, so companies must work to educate consumers about its importance. Competition in the sector is fierce, pushing manufacturers to enhance product quality and offer more choices, but also making it harder to stand out.
In such a competitive market, innovation is crucial. Staying ahead requires continuous improvement across the entire pet food production chain, starting with the development of new ingredients and additives. These innovations aim to create affordable yet high-quality food while improving nutritional value and processing techniques. This push has significantly advanced the production of protein sources, both plant-based and animal-derived.
Misconceptions about pet food abound. For instance, there’s a common belief that genetically modified organisms (GMOs) are carcinogenic or toxic, which isn't supported by scientific evidence. Similarly, the idea that synthetic preservatives cause cancer is widely misunderstood. Another myth involves by-products being seen as substandard remnants of poor-quality animal slaughtering. These are misconceptions that require clarification, as proper ingredient production follows strict quality standards.
Ingredient substitution and formula refinement are ongoing processes. Traditional ingredients include extruded dry foods, starch sources like corn and broken rice, along with sorghum, wheat, bran, and co-products. Protein sources range from animal by-products like poultry viscera meal and bovine meat and bone meal to plant-based soybean meal and corn gluten meal. Lipid sources typically involve oils, particularly animal fats such as chicken fat and fish oil, as well as vegetable oils.
Ensuring ingredient quality hinges on several factors: safety, nutritional value, price per nutrient, and availability. Additionally, functionality is key—does the ingredient provide essential nutrients while offering health benefits? Biotechnology plays a pivotal role here, enabling improvements in digestibility and alternative protein sources, potentially leading to advancements like lab-grown meat.
Sustainability concerns often focus on packaging, but the real environmental impact lies in ingredients. While sustainable packaging is beneficial, the environmental footprint of formulations dominates. Co-products, for instance, have a lower ecological impact than fresh meat. Thus, embracing co-products and optimizing nutrition are more impactful for sustainability than packaging alone.
Looking ahead, trends include reducing GMO usage and replacing synthetic preservatives with natural ones. Despite lack of conclusive evidence linking GMOs and synthetic preservatives to harm, consumer preference for natural, sustainable options is growing. This presents a challenge: as the niche for noble ingredients shrinks and becomes pricier, the industry must invest in sustainable solutions.
Clinical nutrition is advancing rapidly, with functional nutrition emerging as a trend. Nutrition plays a crucial role in disease prevention and treatment support. Specific foods tailored to certain breeds help mitigate breed-specific conditions. Obesity is a prevalent issue, especially in neutered animals, who require fewer calories. Food management education is vital to prevent overfeeding and obesity.
To those pursuing research in this field, interdisciplinary expertise is essential. Understanding animal nutrition, ingredient selection, and processing is crucial, as is grasping communication, legislation, and market demands. Balancing the needs of both pet owners and pets ensures success. Professionals must collaborate across disciplines, staying adaptable and committed to delivering the best possible product.
Antioxidants are substances that prevent the adverse effects of oxygen. They are a type of substance that can help capture and neutralize free radicals, thereby eliminating the harm of free radicals to the human body.
Antioxidants are food additives that can prevent or delay the food oxidation, improve food stability, and extend storage period. The correct use of antioxidants can not only extend the storage period and shelf life of food, bring good economic benefits to producers and consumers, but also bring better food safety to consumers.
Mixed Tocotrienols Concentration,Rrr-delta Tocopherol Concentration,Tocotrienols Rice Source,Sodium Phytate
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