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INGREDIENTS preserving the flavor, texture, and nutrient density of the final product. Typical sterilization processes operate within a temperature range of 120 - 130 °C, with cooking durations ranging from 10 to 120 minutes, depending on the formulation and packaging. Fine-tuning these variables can profoundly impact not only microbial control, but the sensory experience that drives consumer acceptance and animal enjoyment. Cracking the Code: How Retorting Conditions Impact Palatability in Wet Pet Food To explore how thermal processing influences palatability in wet pet food, Kemin conducted a targeted study using a turkey and giblet loaf recipe for cats. The formulation included 1% PALIVATE WP.65 Dry as a palatant. Seven distinct versions of the loaf product were prepared by varying the retort time, temperature, and resulting F₀ values. Cooking temperatures were set at 110 °C, 120 °C, and 130 °C, while time ranged from 36 to 150 minutes, generating calculated F₀ values between 10 and 140 minutes. To evaluate palatability, all variants were subjected to a versus test at a third-party cattery in the United States. Each product was tested one versus each other over two days, involving a panel of 30 cats. The statistical significance of the preferences was assessed for each test using a Student t-test, allowing for a rigorous analysis of the impact that processing conditions had on sensory acceptance. The summarized palatability results of this evaluation are presented in the following table (figure 3). Among the retorting processes tested, the longest heat treatment (303 minutes) showed a clear decline in flavor appeal, while the shortest process, just 36 minutes, consistently delivered the best results across the board. Shorter retorting times at a constant temperature clearly emerged as a key factor in boosting palatability. Higher temperatures also played a positive role, with the top-performing recipe processed at 130 °C for 36 minutes (F₀ ≈ 80), closely followed by 130 °C for 41 minutes, which had the highest F₀. Surprisingly, a product processed at the lowest temperature and F₀ value (110 °C for 148 minutes) still ranked well against medium F₀ products, suggesting that maximum heat treatment does not always equal maximum palatability. These findings reaffirm that the retorting process plays a significant role in shaping the palatability of wet pet food. Both processing temperature and duration influence the final sensory quality, with shorter cooking times and higher temperatures generally yielding more palatable results. Tailoring Taste: Innovations in Palatability for Wet Pet Nutrition While wet pet food is known for its high palatability, there remains room for improvement. As seen together, one key area is process optimization, particularly the thermal treatment during retorting. Figure 3: Palatability Results Across Seven Wet Cat Food Formulations vii Another promising avenue is the use of palatability enhancers. It’s important to note that these enhancers differ from those used in dry pet food, both in composition and application. In dry formulations, palatants are typically sprayed onto the surface of kibbles after processing, delivering immediate flavor impact. In contrast, wet pet food requires palatants to be incorporated directly into the blend prior to the retorting phase. This distinction means that wet food palatants undergo transformation during cooking. Flavor development occurs through inprocess reactions such as protein hydrolysis and the Maillard reaction, the latter being particularly influential during retorting. To be effective, wet palatants must include the right precursors to enhance these reactions and generate a desirable aromatic profile by the end of processing. To evaluate palatant efficacy in wet food, manufacturers often rely on similar testing protocols as for dry food; Typically, preference trials involving 20 or more animals over a two-day period. Beyond flavor, texture is another critical consideration. Producers are now looking at how palatants can be tailored to complement the physical characteristics of wet formulations, ensuring both sensory appeal and technical compatibility. Figure 4: palatability test with different inclusion in chunk and gravy formula ix Palatants in Chunk-in-Gravy Pet Food: Where Placement Makes the Biggest Impact One frequently asked question in wet pet food development, in chunk-in-gravy formats, is where to incorporate palatants for optimal palatability: in the chunks or 10 Technology & Marketing
INGREDIENTS in the gravy? While further research and palatability testing are needed across various formulations, palatants, and processing conditions, initial findings have begun to reveal some promising trends. A series of trials conducted with three different palatants offered early insights. For the first two palatants, 2% was added either into the chunk or into the gravy and compared against a control with no palatant. The first palatant demonstrated a clear improvement in overall palatability versus the control, though no distinction could be made between the two application methods. In contrast, the second palatant yielded better results when added to the gravy, indicating that the carrier matrix can influence palatant effectiveness. viii Whether enhancing Maillard reactions through controlled heat exposure or determining the optimal placement of palatants within chunk-in-gravy formulations, these refinements are pivotal to delivering elevated sensory experiences that drive pet preference and owner satisfaction. The path forward will require continued experimentation, deeper understanding of ingredient behavior under thermal stress, and a willingness to rethink conventional approaches, all in pursuit of the perfectly palatable bite. References: i Innova Database New Pet Food Launches in EMEA 2025 ii Innova Database New Pet Food Launches in EMEA 2025 iii https://www.futuremarketinsights.com/reports/wet-pet-food-market iv Euromonitor (World_Market_for_Pet_Care 2024 ) Technology & Marketing v FEEDIAF Guide to Good Practice for the Manufacture of Safe Pet Foods vi https://www.terrafoodtech.com/en/importance-of-f0-value-in-sterilization/ vii Kemin data : US24F193-198 ; US24F231-235 ; US24F236-245 viii Kemin data : SD-24-27221 ; TD-25-10312 ix Kemin data : TD-25-10312 The Author: Maïlys Le Thiec is a food industry engineer who began her career in human food before transitioning to pet food. After developing palatants and hydrolyzed proteins in China, she became the Technical Service Manager for Kemin Nutrisurance Europe. Maïlys provides tailor-made solutions to enhance palatability and health benefits for pets. For more information www.kemin.com/nutrisurance A more comprehensive study was then performed using a third palatant applied at 1%. Four formulations were tested: one without any palatant (Control 1), one with a 50/50 distribution between chunk and gravy (Control 2), one with palatant entirely in the chunk, and one with palatant entirely in the gravy. Both palatantenhanced products outperformed Control 1, with the gravy-only application showing statistically stronger results. Compared to Control 2, only the gravyfocused formulation showed a significant increase in consumption, suggesting that incorporating palatants in the gravy may be the most effective strategy (figure 4). However, this approach is not without its trade-offs. The inclusion of palatants in the gravy can impact product color, which is an important aesthetic and consumer acceptance factor. To mitigate this risk, a balanced application, splitting the palatant between chunks and gravy, might offer a functional compromise. While the preliminary data points to promising directions, further in-depth studies will be essential to confirm these findings and refine best practices. Improving Quality of Life for our most trusted companions – Bioactive Collagen Peptides (BCP ® ) proven to stimulate joint cartilage metabolism in pets – A pure non-allergenic collagen protein for clean label products Conclusion As wet pet food continues to capture a significant share of product innovation, the challenge for manufacturers goes beyond meeting basic nutritional and safety standards. The insights gathered from research into thermal processing, F₀ values, and palatant strategies underline the importance of precision in both recipe design and production techniques. Issue 3 2025 GELITA AG Uferstraße 7 · 69412 Eberbach · Germany · www.gelita.com 11
Page 1 and 2: International Magazine September 20
Page 3 and 4: EDITORIAL Trends & Innovations Pack
Page 5 and 6: Departments 3 Editorial 42 Upcoming
Page 7 and 8: MARKETING “Some People are having
Page 9: Pet Food Cutting Solutions Rely on
Page 13 and 14: MORE THAN PALATANTS. SERVICES. AFB
Page 15 and 16: INGREDIENTS Photo: Adobe Stock #495
Page 18 and 19: Come and see for yourself: www.harn
Page 20 and 21: PROCESSING More Performance & Flexi
Page 22 and 23: PROCESSING The facility also includ
Page 24 and 25: PROCESSING Trends, Processing Solut
Page 26 and 27: PACKAGING A Revolution in Sustainab
Page 28 and 29: PACKAGING Sustainable Flexible Pack
Page 30 and 31: PACKAGING Closing the Gap: Why Ethi
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Page 36 and 37: EVENTS Global Exhibitors Already Pl
Page 38 and 39: EVENTS Zoomark Hits the Target! A n
Page 40: EVENTS Pet Fair Asia 2025, Shanghai
Page 43 and 44: International Magazine September 20

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