Agenda

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• Biotics in pet food and modulation of feline gut microbiome by diet and biotic supplementation — Jeff Alix, global head of business development, palatability and microbiome, and Brian Klein, Ph.D., principal scientist, microbiome, dsm-firmenich, review the pet industry biotics market and how new postbiotic ingredients will improve the health and wellness of dogs and cats. Then they review an in vivo trial conducted to evaluate the impact of a dual strain Lactobacillus postbiotic on the gut microbiome of healthy cats and focused on the effects during a dietary switch challenge. The differences in blood-based markers and microbiome sequence-based features demonstrated that a diet switch significantly impacted the gut microbiome of healthy cats and that a Lactobacillus-based postbiotic helps mitigate this challenge.
• Repeatability of the effects of dietary supplementation of probiotic on gut fermentative metabolites and microbiota in dogs — Jan Suchodolski, Ph.D., professor, associate director and head of microbiome sciences, Texas A&M University Gastrointestinal Laboratory, shares results of a study aimed at evaluating the repeatability of the effects of yeast probiotic supplementation on gut fermentative metabolites and microbiota in dogs. The findings show inclusion of this probiotic can modulate the intestinal microbiota and its metabolites, improving microbial function. Furthermore, the response to probiotic consumption was repeatable in dogs after a three-month period. While promising, these results need to be confirmed in larger number of animals with various life stages and disease models. 
• Safety and functional benefits of a cultured protein for use in dog food formulations — Anne Ballou, Ph.D., technical director, SIWA; Matt Longshaw, Ph.D., research and application manager, Calysta Ltd.; and Wendy Vandersteen, BSc., MSc., Ph.D., manager of research and development, Taplow Ventures Ltd., discuss biological and technical function of a cultured protein based on data from a long-term dog exposure study as well as an in-home feeding trial. From the safety assessment, no concerns were raised for growth, welfare or other biomarkers assessed during the study. Diets in both studies supported normal and diverse microbial populations, and the test diets were associated with increase of several bacteria with known beneficial traits, such as fermentation of fiber to produce short-chain fatty acids. The speakers explore these and other changes in the microbial profile associated with each diet in more detail.

• 2025 pet economy report — Diana Rosero-Pena, equity research analyst, Bloomberg Intelligence, shares highlights from the company’s recently released “2025 Pet Economy Report,” indicating the global pet care industry will expand more than 45% to exceed US$500 billion by 2030. Regionally, the findings suggest the U.S. will remain the biggest pet food market, and Europe may account for about a third of the world market, though other regions may expand more quickly; and China could grow more than 50% to US$49 billion, with Alibaba dominating e-commerce. Investments from U.S. online pure plays like Chewy could push e-tail up 87% to account for nearly 30% of the pet economy.
•  How perceptions of health and wellness impact US pet owner attitudes and pet food spending — Shannon Landry, pet brand manager, Packaged Facts, reviews new consumer research showing that U.S. pet owners who have been freely spending throughout the economic hardships of the past several years may have finally reached their limit, with many starting to economize by changing the types of products they are purchasing. A shift is taking place in the U.S. pet food market, pitting higher-priced superpremium products against lower-priced alternatives, with pet health and wellness at the center of the shift. Landry analyzes pet food trends in this context, including formulations that pet owners gravitate toward; ingredient trends such as functional, sustainability-based and animal-welfare claims; and consumer insights into the use of pet food as part of pet health and wellness care.
• Leveraging a ‘foodback’ loop to integrate real-world pet health data into recipe design, product innovation — Tara Zedayko, chief science officer, Ollie Pets, explain how incorporating consumer-driven health insights into pet food product development has become an essential strategy for advancing pet nutrition. They share insights into Ollie’s unique “Foodback” loop, which helps create data-informed recipes and improve pet health outcomes based on direct customer insights. The Foodback loop connects pet health data, such as digestive, skin and coat, and weight metrics, with dietary information from customers, yielding actionable insights that influence recipe design, marketing language and digital experience. 

• Bioavailability and effects of collagen hydrolysates using an in vivo to in vitro approach for canine osteoarthritis — Niels Blees, MSc., DVM, Ph.D. student, Utrecht University Faculty of Veterinary Medicine, presents results of a study researching the bioavailability of collagen hydrolysates (CH) in dogs, currently unknown, as potential nutritional support for canine osteoarthritis (OA). Available in vitro studies on the biological mechanisms during OA add the intact supplement rather than the digested and metabolized product, and may therefore lack biological relevance. In this study, Blees aimed to determine the bioavailability of CH provided in different dosages and to assess the effects of CH on pro-inflammatory stimulated synovial cells and chondrocytes by subjecting the cells to serum collected from dogs receiving the dietary supplement. This may be the first study in dogs combining bioavailability and the use of the in vivo to in vitro enriched serum model in the context of nutraceuticals; the model could improve translation of in vitro results to in vivo disease.
• Enhancing muscle health and longevity in aging canines with HMB supplementation — Shawn Baier, vice president of business development, TSI Group Co., proposes that as companion animals live longer, age-related muscle loss has become a critical focus for improving quality of life. HMB (β-Hydroxy β-Methylbutyrate) supplementation, widely recognized for its muscle-preserving benefits in humans, shows similar promise for aging dogs. Baier presents results of a study investigating HMB’s impact on muscle health, protein metabolism and overall vitality in senior canines. Early findings suggest that dogs receiving HMB retained muscle mass more effectively and demonstrated increased energy expenditure and voluntary activity, with improved outcomes in physical fitness assessments compared to non-supplemented dogs.
• Flavor preference in cats across life stages — Ana Rita Monforte, Ph.D., flavor and data manager, AFB International, shares findings from a study to investigate sensory perception changes that occur at different ages, assessing how these factors influence food preferences, focusing mainly on the aging cat. Her research highlights vital factors influencing flavor preference, including texture and aroma, which are particularly important for aging cats with diminished senses. This research aims to improve cats’ acceptance and consumption of targeted foods in critical periods of life, ultimately supporting their health and well-being.

• Transformative potential for AI in pet food innovation, sales creation and sustainability — Rajan Lukose, Ph.D., chief data scientist, Cambridge Technology, explores practical applications for AI in the pet food industry, demonstrating how companies can smartly leverage these revolutionary tools to improve research and testing procedures, product development, supply chain efficiencies, revenue generation and sustainability tracking.
• AI is transforming marketing: What are the benefits, challenges and applications for pet food? — Hana Bieliauskas, senior vice president and partner, Inspire PR Group, explains how artificial intelligence (AI) is changing the way food companies develop, market and sell products, connect with customers and analyze data. AI has sped up the development of new products by leveraging predictive analytics and consumer data, and it can apply algorithms to identify trends in the food sector and predict their growth. Through pet food case studies, she provides insights on using AI tools like ChatGPT, Gemini and Copilot to build brands, develop marketing strategies and messages, automate marketing emails, draft social media posts and target digital ads to the right people at the right times to maximize views, click-through rates and more.
• Understanding AI to streamline pet food manufacturing — Matt Lueger, executive vice president of sales, Northwind Technical Services, and Bill Ward, founder and CEO, Northslope Technologies, discuss different artificial intelligence (AI) concepts, including machine learning, large language models and generative AI, highlighting their key differences and real-world applications for pet food production. They address concerns related to data security, discussing how cloud computing can offer secure, scalable solutions. To demonstrate how AI is being used to improve productivity and add to the bottom line, they also share case studies, including applying a generative AI tool to pet food manufacturing, inventory planning implementation and a machine learning application.

• Exploring fresh African game meat in pet food for novel, sustainable approach to nutrition — Angelique Myburgh, nutrition and development specialist, Montego Pet Nutrition, offers insights into Africa’s role in providing novel pet food protein sources through game meat and explores the health benefits of these sustainable options for both pets and the environment. South Africa, the continent’s leading game meat producer, contributes significantly to this evolving protein landscape with its abundance of large game meat species, known for their favorable protein-to-fat ratios and rich nutrient profiles. South Africa’s Game Meat Strategy supports several United Nations Sustainable Development Goals by aiming to create over 200,000 jobs by 2030 through sustainable game farming and ecotourism, possibly offering a model for the development of more sustainable protein sources in other parts of the world.
• Harnessing blood-derived proteins from the meat industry for sustainable pet nutrition — Roger Gerlach, director of global pet food sales, APC, shares results of efforts of the European Animal Protein Association and North American Renderers Association to establish a framework of sustainability measurements for blood-derived ingredients that are commonly used to provide nutritional value to pet food diets. The work helps demonstrate how blood-derived proteins contribute to sustainable food systems by minimizing waste within the meat industry, reducing the ecological footprint of protein production and supporting pet food companies in meeting nutritional standards through responsible sourcing. This approach also aids in advancing corporate and industry sustainability goals by transforming waste streams into high-value nutritional resources, ultimately enhancing the sustainability of the entire supply chain.
• Sustainability and nutrition considerations for supplementing omega-3s in companion animal diets — Alexandra Rankovic, MSc., Ph.D., research associate, University of Guelph, explains the metabolism of omega-3 and omega-6 fatty acids (FA) in dogs and cats, reviewing their current recommendations plus research investigating the omega-6:omega-3 FA ratio across life stages and how recent findings may inform changes. The global supply of fish from marine stocks is not likely to meet the rising demand for eicosapentaenoic acid and docosahexaenoic acid — traditionally the primary omega-3 supplements in pet food — for human, livestock and companion animal consumption; this shortage, combined with increasing concerns regarding the environmental sustainability of these marine resources, is driving interest in alternative omega-3 FA sources for pet food. Rankovic provides an overview of the environmental sustainability and practicality of these different sources.

• Pet food ingredient trends: Insights from 2024 sales — Lara Moody, executive director, Institute for Feed Education and Research (IFEEDER), provides findings of a fall 2024 report assessing dog and cat food ingredients and sales volumes, ingredient scope and trends, economic benefits to the farm economy and the role of ingredient circularity.  The results, an update to a similar 2019 report, draw from a study analyzing NielsenIQ data for brick-and-mortar and online pet food sales, combined with an analysis of product nutrient profiles to evaluate the wide scope of ingredients used in pet food manufacturing. A collaborative effort among IFEEDER, AFIA, the North American Renderers Association, Pet Food Institute and individual IFEEDER contributors, the study looks at pet food formulations, ingredient nutrient profiles, shopper preferences and price points.
• Novel proteins and today’s pet parent: What’s next? — Nicole Hill, executive director, strategy, MarketPlace, focuses on new consumer research exploring the attitudes and values that influence pet owners’ perceptions and behaviors related to novel proteins in dog and cat foods and treats. Drawing from a 2025 survey conducted by Nextin Research by MarketPlace, she highlights emerging and sustaining consumer trends and insights specific to less common proteins, including cultivated meats and others. More than identifying objections, the presentation provides a deeper understanding of the consumer subgroups for these products, uncovering those most inclined to adopt pet products made with novel proteins and the attributes that most resonate with these audiences.
• Insect protein in pet food: Assessing consumer perceptions, knowledge and willingness to pay — Lonnie Hobbs, Ph.D., assistant professor, and Aleksan Shanoyan, Ph.D., professor, Kansas State University Department of Agricultural Economics, present results of a survey of U.S. pet owners about their perception of insect proteins in pet food and the attributes likely to increase their purchasing of such products. While this protein source has been identified as a viable alternative to help meet the rising demand for high protein levels in pet food amid a limited supply of animal-based proteins derived from human food production, there is an absence of published research to help pet food decision-makers develop effective marketing strategies for insect-based proteins in pet food. This survey may boost companies’ competitive advantage and capture the profit potential derived from pet food products with insect-based proteins.

• Unraveling the myth of dietary carbohydrates and feline obesity: A meta-analysis and study findings — Hannah Godfrey, BSc.H., MSc., Ph.D. candidate, University of Guelph Ontario Veterinary College, explains conflicting results previously reported in studying high-carbohydrate versus high-protein diets for addressing obesity in cats. Using a meta-analysis approach, she synthesized findings across 16 studies to determine the relationship between dietary carbohydrates and body fat mass, fasted glucose and fasted insulin concentrations in cats. Following the findings from the meta-analysis, she then conducted a study using a three-test diet approach, incorporating a pairwise isoenergetic reduction of each macronutrient to test the individual effect of each energy source — an underutilized study design. The findings aligned with the meta-analysis, offering new insights into altering dietary fat, rather than carbohydrates, to address obesity and insulin resistance.
• Innovating pet nutrition: Combating the pet obesity epidemic with new food approaches and ingredients — Kathy Gross, Ph.D., adjunct professor, and Julia Guazzeli Pezzali, Ph.D., assistant professor, Kansas State University Pet Food Program, focus on understanding the pet obesity epidemic, exploring nutritional innovations and formulation approaches specifically for overweight and obese pets. In addition, they discuss the emerging role of gut health and the gut microbiome in obesity, plus practical application of recent research on ingredients to develop effective weight management pet foods. Their approach advocates for regulatory updates to aid safe and effective product formulation.
• Time to reconsider NRC and AAFCO guidelines for amino acid requirements in dogs? — Claire Timlin, Ph.D., director of research and development, Four Rivers Kennel, highlights the need for further canine-specific research to inform pet food formulations, particularly with the differences between existing industry research and the nutritional guidelines laid out by the American Association of Feed Control Officials (AAFCO), which are largely based on data summarized in the “Nutrient Requirements of Dogs and Cats” (NRC) last published in 2006. Demographics of the companion animal population are changing, and despite the increased number of senior dogs, there are no recommended guidelines for the amino acid requirements of this important life stage, though several studies conducted since 2006 have reported on those requirements. Dickerson and her team have studied the amino acid requirements of Labrador retrievers across the life cycle, with a focus on the aging dog. Her presentation also discusses the bioavailability of amino acids from different protein sources.

• New methods in high-moisture extrusion for creating innovative, diverse and nutritious wet pet food — Jenni Harrington, director of sales and technology, Buhler Group, presents test results demonstrating how to create new formulations of wet pet food products tailored to canine and feline dietary needs using high-moisture extrusion combined with aeration technology and breaker plates. These new production approaches can enable development of new textures and colors as well as flexibility in the range and types of raw materials used in the newer wet pet food products.
• Starch gelatinization in extrusion cooking of pet foods: Balancing quality and sustainability — Ed de Souza, process director, Wenger Process Solutions, explores how to harness the power of science and technology in the extrusion process to optimize energy usage and precisely control the cooking levels of pet foods. This approach ensures both energy-smart practices and the perfect preparation of high-quality pet nutrition. Carefully controlling starch gelatinization during extrusion cooking offers pet food manufacturers a pathway to improve product quality and nutritional profiles, reduce costs and energy usage and minimize waste, achieving a more sustainable production process. As knowledge of the process evolves, the industry can expect continued improvements in efficiency, profitability and environmental responsibility.
• Optimizing microbial control in pet food: Understanding traditional and innovative methods — Rocío Daniela Soto Castro, HPP food specialist, Hiperbaric, introduces an emerging technology for ensuring pet food safety derived from high-pressure processing (HPP), called high-pressure thermal processing (HPTP). This method aims to create microbially stable products that can be shelf stable, fresh or minimally cooked. HPTP involves preheating packaged products and then applying high pressure to effectively raise the temperature. This process inactivates spore-forming bacteria at 250ºF in shorter timeframes, helping develop chilled, stable minimally cooked products with an extended shelf life and that maintain high added value while reducing thermal load. Soto also compares the efficacy of microbial control methods such as traditional cooking, UV treatment, bacteriophages and fermentation as kill steps.