Pet Food Manufacturer

Improving Shelf Stability in Dehydrated Protein Products

We documented the technical uncertainties, experiments, and knowledge gained that led to a successful SR&ED claim.

Recovered

Company At A Glance

Business Type

Pet Food Manufacturer

SR&ED Category

Experimental Development

Team Size

9

Scope

Dehydration, Shelf Stability, Protein Processing

Province

Alberta

The Challenge

The company was developing new dehydrated pet food products using protein inputs that behaved differently from their existing recipes. Some products dried unevenly, retained too much moisture, or developed mold and spoilage issues after packaging. Standard dehydration settings did not produce consistent results because the fat content, density, and moisture behaviour of the new proteins varied significantly between batches. 

The team had to determine whether the products could be processed safely and consistently without over-drying, damaging texture, or creating unacceptable waste. 

What We Documented

01

Uncertainty

Uncertainty

The uncertainty was whether the new protein blends could be dehydrated to a stable final product while maintaining acceptable texture, moisture levels, and shelf life. The outcome was not predictable because the ingredients reacted differently during drying than the company’s existing products. 

02

Iterations

Iterations

The company tested different trimming methods, forming approaches, drying temperatures, dehydration times, batch sizes, and product thicknesses. Some changes improved drying efficiency but negatively affected texture. Other changes improved appearance but did not fully address moisture retention or shelf stability. 

03

Knowledge Gained

Knowledge Gained

The company gained practical knowledge about how fat content, product thickness, trimming, airflow, and dehydration time affected the stability of new protein-based pet food products.

Results

Why This Qualified

  • Required experimentation beyond standard dehydration settings
  • New protein inputs behaved unpredictably during drying
  • Moisture retention and fat content affected shelf stability
  • Multiple production trials were needed to reduce spoilage and waste
  • New knowledge was gained about processing and stabilizing protein-based pet food products