Pet food and treats are growing rapidly all over the world due to the sharp rise in pet humanization and with increasing disposable income.
According to one report, U.S. pet food market was valued at over USD 24.60 billion in 2016, is expected to reach above USD 30.01 billion in 2022 and is anticipated to grow at a CAGR of slightly above 3.36% between 2017 and 2022, and global pet care market sale was reached US $110 billion in 2017 (Pet food Industry.com). Top 10 largest pet food global market are USA, Brazil. Japan, France, UK, Germany, Italy, Russia, Canada and Australia.
Focus on health and wellness is a major driver of pet treats using functional and other ingredients promising benefits, clean label movement, limited ingredients, safety concerns, natural pet food, grain free, high meat and novel protein.
Extrusion of pet food is an art and science which require knowledge about raw material, hardware and processing requirements. There are different options available to pet food companies to use either single or twin screw extruder with very special die design like, multi-color and multi-shape die.
In this half day conference speakers will talk about pet food and treat trends, extrusion of pet food and treats with single and twin screw extruder; advanced single screw extrusion for companion animal food, specialty, treats, and supplements; extruded pet food quality management; relations
PROGRAM
1.00 PM - Pet Food Extrusion Trends
- Dr. Mian Riaz, Head Extrusion Technology Program, Texas A&M University, USA
1.30PM - Extrusion of Pet food and Treats with Single and Twin Screw Extruder
- Spenser Lawson- Wenger Mfg., Inc
2.15PM - Advanced Single Screw Extrusion for Companion Animal Food, Specialty, Treats, and Supplements
– Will Henry - Extru-Tech, Inc.
3.00PM - Coffee Break
3.15PM - Extruded Petfood Quality Management; Relations between Technology and Extruded Petfood Quality
- Thomas Ellegaard Mohr, ANDRITZ Feed & Biofuel
4.00 PM - Pet Food Quality Optimization and Palatability
- Geoffroy Berthe - Kemin Industries
4.45 PM - Q&A
