Abstract: Meat pet food products that lack wheat gluten and methods for making same are provided. The meat pet food products and methods for making same use (i) canola protein isolate, (ii) a combination of flaxseed meal and canola protein isolate, or (iii) a combination of flaxseed meal and egg white to replace the wheat gluten without negatively affecting the product structure, appearance and palatability. The meat pet food products are preferably emulsified products, such as meat analog chunks. The egg white is preferably spray dried egg white. The canola protein isolate, combination of flaxseed meal and canola protein isolate, or combination of flaxseed meal and egg white can replace the wheat gluten in a 1:1 weight basis or less. The meat pet food product does not contain wheat gluten and preferably does not contain any gluten.

Abstract: A pet food is provided, comprising a sorbent food body and a fluid carrier comprising a functional ingredient absorbed into the body. The body preferably is relatively moist, having a moisture content for example of from 35% to 60% by weight and firm structure that is resilient under initial biting by a pet animal. Protein content is preferably at least 20% by weight. The sorptivity of the body is increased by depleting the body of a first liquid, for example by causing drying by exposure to a source of dry heat, such as in roasting, grilling, frying and baking. Methods of manufacture are disclosed including providing a sorptive food body, causing the body to take up a carrier fluid containing a functional ingredient and packing the body in suitable packaging. The invention further provides delivery means for delivering a functional ingredient to a pet animal, the delivery means comprising a sorbent food body with the functional ingredient absorbed therein.

Abstract: A pet food is provided, comprising a sorbent food body and a fluid carrier comprising a functional ingredient absorbed into the body. The body preferably is realtively moist, having a moisture content for example of from 35% to 60% by weight and firm structure that is resilient under initial biting by a pet animal. Protein content is preferably at least 20% by weight. The sorptivity of the body is increased by depleting the body of a first liquid, for example by causing drying by exposure to a source of dry heat, such as in roasting, grilling, frying and baking. Methods of manufacture are disclosed including providing a sorptive food body, causing the body to take up a carrier fluid containing a functional ingredient and packing the body in suitable packaging. The invention further provides delivery means for delivering a functional ingredient to a pet animal, the delivery means comprising a sorbent food body with the functional ingredient absorbed therein.

Abstract: A pet food is provided, comprising a sorbent food body and a fluid carrier comprising a functional ingredient absorbed into the body. The body preferably is relatively moist, having a moisture content for example of from 35% to 60% by weight and firm structure that is resilient under initial biting by a pet animal. Protein content is preferably at least 20% by weight. The sorptivity of the body is increased by depleting the body of a first liquid, for example by causing drying by exposure to a source of dry heat, such as in roasting, grilling, frying and baking. Methods of manufacture are disclosed including providing a sorptive food body, causing the body to take up a carrier fluid containing a functional ingredient and packing the body in suitable packaging. The invention further provides delivery means for delivering a functional ingredient to a pet animal, the delivery means comprising a sorbent food body with the functional ingredient absorbed therein.

Abstract: A pet treat in a sealed container. The treat is in the form of one or more pieces of a formulated food product. Each piece has a fried body of a thermally gelled matrix containing protein and starch. Further, each piece has a moisture content of above about 25 % by weight. The pet treat may be retorted. If not retorted, it may include a preservative and preferably have a reduced pH. The non-retorted treat pieces are provided in a sealed container comprising a pouch.

Abstract: There is provided a pet food product comprising an edible protein-rich body having reduced moisture content and a structure providing textural firmness capable of inducing thorough chewing behaviour in a pet to which it is fed and, through such behaviour, inhibiting the development of periodontal disorders in the pet animal. The food body preferably has a browned outer surface, achieved by exposure of the body to a source of dry heat. A method of producing such body includes steps of providing a coherent, edible, protein-rich body, causing moisture content of the body to be in the range from about 20% to 50% by weight and causing the body to have a structure capable of inducing thorough chewing by a pet. The method preferably includes reducing the moisture content of the body after it has been formed.

Abstract: A pet food is provided, comprising an edible, formulated, protein-rich body having a seared appearance, a moisture content of 20% to 60% by weight and a structure providing firmness of texture, such as to be resilient under initial pressure of biting by a pet animal and highly palatable. Protein content is preferably at least 20% by weight. The seared appearance is produced by exposure to a source of dry heat, such as in roasting, grilling, frying and baking and enhances palatability. Palatability may be enhanced further by reducing the pH of the food body, for example by applying an acid coating and allowing the acid to react with sugars in the body in a thermal browning reaction.

Abstract: A process for the production of a formulated emulsion product which has a meat-like appearance. A protein source is emulsified and then alkali is added to the emulsion to raise the pH to above 8. The emulsion is rapidly treated in an emulsion mill to causes the protein in the heated emulsion to at least partially coagulate. The heated emulsion is then allowed to coagulate and form striations and is cut into chunks. The formulated emulsion product so produced contains about 45% to 85% by weight moisture and has a chewy texture and a high striated appearance.