The-Truth-About-Pet-Foods

Fresh meat and vegetable injection into the extruder, rather than preprocessed,
dried, and rendered products simply mixed with grains
and then extruded.
Extrusion monitoring to achieve optimal cooking (gelatinization– makes
plant starches digestible) of grains, inactivation of anti-nutritional factors,
and protection of nutritional value.
Fats and oils micro-bubbled with a special atmosphere to purge
oxygen, and are stabilized with effective, natural Wysong Oxherphol
antioxidants.
• SPROUTING: The only processing method that actually increases
micronutrient levels.*
• STORAGE: Fragile ingredients are kept in cold storage or in
oxygen-free containers until processed.
• DRYING: Performed effectively to reduce moisture to prevent deterioration
and maintain nutritional value.
• ENROBING: Fragile, heat-sensitive ingredients such as enzymes,
essential fatty acids, probiotics, and certain vitamins incorporated after
the completion of processing.
• FRESH BATCHING: Products not mass-produced and warehoused,
but rather made fresh to order as much as possible.
NUTRIENT SPARING PACKAGING
It does little good to go to great pains in creating highly nutritious
products, only to have them degrade because of inadequate packaging
design. Remember, nutrition is directly proportional to the speed with
which a food degrades. Rapid degradation is a sign of good nutrition.
The challenge is, therefore, to use fresh foods that can degrade rapidly,
but take safe measures to slow the process. This is difficult and
costly, so traditionally producers have taken the easy road – omit fragile
* Crit Rev Food Sci Nutr, 1980; 13(4):353-85. Crit Rev Food Sci Nutr, 1989;
28(5):401-37.
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