PetFood PRO 2/2024
PetFood PRO is the international magazine for executives and specialists in the manufacture of food for domestic animals – the pet food industry. The magazine focuses on food and delicacies for dogs, cats and other small animals, ornamental birds and fish, as well as animals kept in terrariums. We publish feature articles, reports and announcements about new ingredients, technology, equipment and processes, packaging machinery and materials as well as marketing trends and developments. Readers are executives, product developers and specialists in the pet food industry, including process and packaging engineers. PetFood PRO will be published in English. Circulation is worldwide, with an emphasis on important growth markets.
PetFood PRO is the international magazine for executives and specialists in the manufacture of food for domestic animals – the pet food industry. The magazine focuses on food and delicacies for dogs, cats and other small animals, ornamental birds and fish, as well as animals kept in terrariums.
We publish feature articles, reports and announcements about new ingredients, technology, equipment and processes, packaging machinery and materials as well as marketing trends and developments. Readers are executives, product developers and specialists in the pet food industry, including process and packaging engineers. PetFood PRO will be published in English. Circulation is worldwide, with an emphasis on important growth markets.
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COVER STORY<br />
Figure 2: Water activity (aW), in vegan, ovenbaked<br />
snacks, with low temperature (LT) and high<br />
temperature (HT) baking.<br />
Figure 4: pH values for vegan, oven-baked snacks, with low<br />
temperature (LT) and high temperature (HT) baking.<br />
to the higher moisture reduction during<br />
baking the weight loss and shrinkage were<br />
higher for the Leiber products.<br />
Increasing the inclusion level of Leiber<br />
YeaFi® products decreased significantly<br />
the pH of the semi-moist snacks (Figure 3)<br />
during the whole test period. Decreasing<br />
pH in semi-moist snacks has a positive<br />
impact on the preservation of the product.<br />
In vegan oven-baked snacks the pH was<br />
analyzed for both high (HT) and low (LT)<br />
temperature treatments (Figure 4). The<br />
addition of 10% Leiber YeaFi® significantly<br />
decreased the pH of the biscuits also. This<br />
indicated again a preservation potential<br />
of the test products.<br />
Leiber YeaFi® products also had an impact<br />
on the textural properties of the semimoist<br />
snacks. The firmness of the snacks<br />
decreased with the reduction of the pea<br />
starch in the control kibbles.<br />
This was expected as starch is one of the<br />
main factors to increase the hardness<br />
in the snacks. When used Leiber YeaFi®<br />
BTR and Leiber YeaFi® AB-F firmness<br />
increased with inclusion level (Figure 5).<br />
The inclusion level (5 or 10%) didn’t have<br />
Figure 3: pH values, analyses after a month storage<br />
period in semi-moist snacks<br />
Figure 5: Firmness values, analyses are taken over<br />
a month storage period<br />
8<br />
Technology & Marketing
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