Page 59 - Raw Diet References Book 2019

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Herbs and botanicals are used in pet foods to provide flavor or,
more often, to have a medicinal effect on the body. This is
especially true in the case of extracts, where the classical
nutritive components of the plant may be separated
from the extract in the process. Because the intend-
ed functions are more pharmacologic versus nutri-
tional in nature, discussion of potential benefit is
beyond the scope of this publication.

Flavors and extracts derived from animal tis-
sues such as poultry or fish are considered
“natural” flavors. A wide variety of flavors can
be derived from other animal and plant mate-
rials, including dairy products, eggs, herbs,
and spices. Acceptable processing methods
include roasting, extraction, and fermenta-
tion. Except for artificial smoke and bacon fla-
vors, synthetic substances are rarely used in
most dog and cat foods.

Colors are synthetic compounds used to
replace or accentuate the inherent color of the
food. Only certified colors approved for use in
human foods are allowed in pet foods. Iron oxide
is a synthetic but noncertified color that can be
used at levels not to exceed 0.25% of the pet food
product to give dog and cat food a red, meaty appear-
ance. Titanium dioxide is another common color additive
in human and pet foods because it can induce a “bright-
ness” in foods by complementing other color additives. Its
use is limited to 1% of the food by weight.

TIDBIT
Pet foods marketed as “snacks” are not required
to have nutritional adequacy labels.

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