The US is the largest pet food market in the world and produces approximately 8.5 MMT of pet food annually. Most of this is processed or cooked in some manner and fortified to be nutritionally complete with a need to assure more than 40 nutrients are met with each bite. To overlook this can lead to poor product performance, rejection by consumers, animal health issues, and recalls. Whether we consider baking, canning or extrusion, this food is subjected to some form of particle size reduction, conveyance, mixing and shear, cooking and drying process to agglomerate ingredients, provide texture and palatability, improve nutrient utilization, control spoilage, or eliminate pathogen contamination. Many of the raw ingredients are processed in similar fashion. While many benefits can be attributed to these processes, essential nutrients can be lost, utilization can be affected, unintentional compounds can be produced, shelf-keeping quality can be shortened, and sensory attributes can be altered. The objective of this review is to provide insight into significant issues that are currently being researched or should be addressed in future research. Examples from research from a variety of areas will be provided along with a discussion of mechanisms, formulation strategies, and process modifications which should be considered in order to ameliorate unintended alternations of foods intended for companion animals. Research relevant to amino acids, fatty acids, vitamins, and starch will be discussed, along with work demonstrating the impact on shelf-life, sensory qualities, and performance of pet foods.
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