For brand owners, understanding the science behind pet food palatability is a key factor in driving sales. In this highly competitive and lucrative industry, sensory and textural attributes is the key differentiator in a sector with an expected CAGR of 4.4% from 2020 to 2030.1 

The science of sensory pet food has its roots in evolution when palatability evolved as a survival strategy to reduce the risk of consuming poisonous or rancid foods. Today, however, it is used as a critical differentiator to stimulate a pet’s appetite, to ensure satiety and to deliver a nutritionally sound and healthy product. Not only do we measure palatability by how desirable pets find their food, but critically how it affects consumer brand loyalty. 

That said, measuring the palatability of petfood is difficult as it is an intensely subjective experience, but we are seeing a definite shift to the use of natural and organic pet food ingredients, in line with the growing humanisation trend of domestic pets.  

A Mintel survey,2 estimates that in developed markets where overall pet populations are falling, such as the UK, US, Japan, France, and Spain, there is an upswing in the adoption of smaller types of pets. This can be attributed to urbanisation, longer working hours, an ageing population and single individuals looking for small, easy to care for pet companions.  

In general, pet parents are much more likely to indulge in goods for their smaller companions and established categories – such as pet foods and treats – are pushing upwards as pet owners grow even more concerned about what they feed their animals. 


The move towards natural  

The premium consumer expects the best for their pets. This includes raw materials used during processing and optimal formulations for nutrition, coupled to great palatability and sensory attributes. This then spills over into final packaging for optimal nutrient shelf life.  

The ability to tap into this market requires a better understanding of new product development by using natural and palatable replacement ingredients, including salmon peptides in place of chemical humectants such as glycerine. The use of glycerine during pet food manufacturing has been indicated in side effects such as catalytic overload in younger animals and puppies.  

There are additional positives to replacing glycerine with our salmon peptides, in particular Salmigo® Protect L60 as it contributes to increased protein content, as well as taurine and niacin – opening opportunities in the pet food and snack markets. As such, our latest study carried out by Passion4Feed (also known as Passion4Food) investigates how pet food manufacturers could transition to glycerine-free semi-moist treats by using Salmigo® Protect L60 – you can download the whitepaper for free here.  

At biomega®, we have tracked several factors that impact palatability, but the most important for us is sourcing raw ingredients that offer excellent nutrition, flavour and texture and the ability to turn these materials into a working formula that cats and dogs crave. 


Attractive palatants & nutritional benefits  

As carnivores, animals take their energy from protein and fats. Salmon peptides such as our Salmigo® Protect L60, used in premium petfood applications contains partially digested protein in a liquid format. Its distinct salmon taste and smell makes it especially palatable to dogs and cats in pet food applications.  

In addition, Salmigo® Protect L60 offers an excellent solution for brand owners; a peptide that can function as a replacement ingredient of synthetic materials, optimal nutrition and great tasting petfood. Chat to our experts today for more information on our Salmigo® products today by emailing 




1 Global Pet Food Market Size & Share Report, 2030 ( 

2 Pet Humanisation: The Trend and Its Strategic Impact on Global Pet Care Markets | Market Research Report | Euromonitor