PET FOOD CROSSOVER


PROCESS OPTIMISATION IS THE KEY


The landscape of pet nutrition – particularly the treats and snacks segment – has undergone a dramatic transformation in recent years. Once a standard retail niche, it has evolved into a category subject to the exact same quality benchmarks and consumer expectations as food for humans. Pet owners today are actively seeking ‘human-grade’ credentials – clean labels, easily recognisable ingredients, and artisanal, wholesome textures.


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ccording to Matthias Drees, President at OKA, this shift represents an interesting growth lever for industrial and commercial baking operations. “Crucially, capturing a share of this premium market does not demand a


capital intensive, ground-up facility build,” he says. “By adopting a calculated, strategic approach, manufacturers can seamlessly integrate pet treat production into their existing infrastructure.”


Matthias argues, however, that success hinges on optimising the following foundational pillars:


Maximising existing forming and baking infrastructure: From a processing standpoint, the fundamental mechanics of baking a high-end pet treat are virtually identical to producing human crackers, biscuits, or crispbreads. Premium pet snacks respond exceptionally well to the gentle handling characteristics of legacy baking machinery. Facilities already operating sheet- and-cut lines, rotary moulders, or wire-cut depositors already possess the core technology required for product shaping. Furthermore, formulation shifts toward alternative bases – such


However, dedicating separate, isolated lines is rarely necessary.


Instead, leveraging clean-in-place (CIP) systems alongside machinery featuring hygienic, open-frame architecture provides a highly effective barrier against cross-contamination. Utilising toolless disassembly options on depositors and conveyor systems allows sanitation teams to execute rapid, verifiable allergen washdowns between product switches. In the forming equipment an all-stainless-steel design gives the


highest sanitation basis to achieve clean and safe product switches. Operational efficiency can be further maximised through smart scheduling: running pet treats at the very end of a production cycle, immediately prior to a major scheduled sanitation shift, prevents disruptions to primary human-grade output.


CAPTURING A SHARE OF THIS PREMIUM MARKET DOES NOT DEMAND A CAPITAL INTENSIVE, GROUND-UP FACILITY BUILD


Integrating targeted downstream dehydration: The primary technical divergence between standard biscuits and premium pet treats lies in the final moisture target. Achieving extended shelf stability without relying on heavy chemical preservatives typically


requires reducing the treat’s moisture content to below 10%. Attempting to achieve both the bake and this deep dehydration


as chickpea, oat, or sweet potato flours – can be accommodated on existing forming lines with only minor calibration. Standard band or tunnel ovens also suit this crossover; their ability to maintain low-and-slow temperature profiles ensures the product achieves structural integrity and ambient shelf life without compromising its nutritional profile.


Implementing advanced sanitation and production segregation: The core operational hurdle in crossover manufacturing revolves around ingredient control. Pet formulations frequently introduce novel proteins, insect meals, or specific botanicals. To comply with rigorous food safety regulations and robust allergen management protocols, these ingredients must be strictly isolated from human food streams.


solely within the primary oven can severely bottleneck production speeds. The most seamless workaround is positioning a post-bake dryer or a dedicated multi-pass dehydration tunnel at the oven’s discharge zone. This configuration allows the primary oven to operate at peak throughput speeds, handing off the product to a dedicated, low-temperature drying phase that locks in shelf life without scorching the product.


A process optimisation exercise Transitioning into the premium pet treat sector is ultimately an exercise in process optimisation. By auditing current forming assets, tightening sanitation workflows, and strategically integrating targeted downstream drying, bakeries can effectively convert underutilised capacity into a high-margin, premium revenue stream.


34 • KENNEDY’S BAKERY PRODUCTION • JUNE/JULY 2026


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