ISSUE FOCUS FEED & ADDITIVE MAGAZINE December 2025 39 strong palatability cues for pets, paired with controlled, refined aroma for human handlers. PetArom Beef P was developed as a next-generation palatability enhancer to bridge this sensory gap. With a characteristic beef-and-liver profile, it boosts feed attractiveness for dogs while selectively masking off-notes commonly associated with digests or animal-based raw materials. The result is targeted palatability optimization: enhanced voluntary intake for pets, coupled with a cleaner, more agreeable aroma profile in production and home feeding environments. SCIENCE BEHIND THE PALATABILITY ENHANCER At the heart of PetArom performance lies flavour chemistry and sensory physiology. Its selected amino acids and small peptides act as natural precursors that can enhance Maillard-type reactions during heat processing - pathways associated with roasted, meaty notes typically perceived in freshly cooked foods. This mechanism supports the development of aroma intensity, depth, and persistence over time. PetArom Beef P demonstrates high thermal stability and can be incorporated at multiple stages of the production process: • Co-extrusion: blended with digest or meat base and processed at 125–160 °C to support controlled browning reactions. • Post-extrusion coating: dissolved in water and applied with digest to fine-tune aroma expression and masking performance. • Short thermal treatments: suitable for sterilized or semi-moist formats without compromising sensory performance. This processing flexibility allows seamless integration into both dry and wet pet food systems, ensuring consistent palatability and a refined aroma profile. TRIAL DESIGN: PUTTING PALATABILITY TO THE TEST To evaluate the impact of PetArom Beef P on feed acceptance, a controlled palatability study was conducted at Rancho de Pedra, a recognized companion-animal research facility in Brazil. Twenty adult dogs participated in a paired-comparison two-bowl test, where each dog had simultaneous access to two diets for 30 minutes per session. Two key behavioural indicators were recorded: • Spontaneous acceptance: relative intake of each diet. Photo: Freepik
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