PET FOOD CROSSOVER
HAVE YOU GOT THE ENERGY TO CONSIDER A CROSSOVER TO
Pet treats?
Kennedy’s Bakery Production sat down with Simon Rowlatt, Business Development Manager, Food Division, Spooner Industries, to find out more about equipment innovations that are enabling pet food treat production in a sustainable way.
Q: How do you see the demand for baked pet food products influencing equipment innovation in the wider baking sector? From a market point of view, the pet food sector is growing at a faster rate than most other baked food sectors. From 2026 to 2036, the market is anticipated to expand at a 6.5% CAGR, reaching a value of USD 236.8 billion. This is why industry equipment manufacturers are driving R&D to bring something new to the market that will set them apart. A key focus is the sustainability aspect, where manufacturers are looking to support bakeries net zero transition with the electrification of baking equipment. Bakery oven manufacturers are increasingly treating pet food as a
driver of innovation rather than a niche market. Many of the advances developed for baked pet treats are now influencing oven design across biscuits, crackers, cereals, snacks and other baked products. Key areas of innovation include:
• Precise moisture and texture control • Modular and flexible oven designs • Energy efficiency, electrification and heat recovery • Advanced automation and Industry 4.0 capabilities • Improved hygiene and cleanability • Support for premium and humanised pet food formulations • Product development and innovation centres
As demand for premium baked pet foods grows, manufacturers are investing in increasingly sophisticated thermal-processing technologies. These innovations are making the pet food market an important catalyst for technological advancement in the wider baking sector. This trend is accelerating investment in the same core technologies – ovens, cooling systems, automation, hygiene and energy management – that are shaping the next-generation of industrial baking equipment.
32 • KENNEDY’S BAKERY PRODUCTION • JUNE/JULY 2026
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