Nordic Pet Food Events

Join us for a Masterclass about the formulation and development of semi-moist snacks.
We are happy to announce that on Tuesday, November 10th, at 10:00 (CEST). We are hosting a live Masterclass with Milka Tesla and Roland Figee. They will share their expertise in a two-hours Masterclass about how to develop semi-moist snacks and achieve more with salmon peptides.

AGENDA
10 th November 2020 (Tuesday)

We perceive pets as family members and call ourself for pet parents. To praise bellowed pets pet parents use more snacks and treats. This humanisation trend resulted in continues increase in snack snacks production, and sales. Beside pet parents are focusing more on their pet’s health than on their wellbeing; therefore, to find healthier alternatives have been in focus for many pet food manufactures. Topics of this Masterclass will focus on the basics of the semi-moist snacks production as well as finding more healthier alternatives to existing products on the market.

Semi-moist snacks, formulations and development technology
10:00 - 10:50 (CEST)

This session will focus on the fundamental understanding of producing semi-moist snacks, which are the main factors to take into consideration when developing and producing semi-moist snacks. Can single screw extruders be used in the production of the semi-moist snacks? These are some of the questions we will try to answer during the master class on semi-moist snack production.

Break 10:50 - 11:05 (CEST)

Salmon peptides - lubrication agent and possible glycerine replacer in semi-moist pet snacks
11:05 - 12:00 (CEST)

Glycerine is the most used ingredient in the preparation of semi-moist snacks. Though safe, it is considered by pet owners as an unhealthy ingredient. Salmon peptides are healthy, nutritional, highly digestible and rich in B-vitamins and trace elements. The answers on the question such as; “can salmon peptides replace glycerine” will be answered during this session. Furthermore, the session will focus on improving the nutritional, technical and acceptance properties of the semi-moist snacks.