PupSave
Global Pet Food Market
Growth Projection
The global pet food market exceeded USD120 billion in 2024, with strong expansion in premium and humanized feed.
New Challenges
However, manufacturers face recurring challenges:
O PupSave is a functional citrus matrix developed for applications in extruded feed, damp, semi-moist foods and snacks.
Produced by a process without effluents and with full traceability, acts as:
Stability in Extruded Feeds at High Temperature
During extrusion, synthetic ingredients may degrade or lose functionality, impacting the final texture and structure.
O PupSave mantém desempenho funcional mesmo em temperaturas above 120°C, favoring the formation of a cohesive mesh without cracks or crumbling.
In tests with extruded dog food, or use of 0,8% of Pup Save reduced losses due to mechanical breakdown in 24%.
Moisture Retention and Texture in the Post-Process
One of the main challenges of wet and semi-moist feed is maintaining texture, moisture and microbiological stability during shelf life.
PupSave forms a internal matrix which retains water and oil in the final product, maintaining softness and avoiding syneresis, even on systems with up to 30% of humidity.
Replacement of Non-Declarable Gums and Additives
According to data from FMCG Gurus, the pet owner consumer prioritizes products with ingredients natural and with a recognizable label.
PupSave replaces gums like guar, CMC and carrageenan, promoting emulsification and texture with a single functional ingredient.
Contributes to shorter, cleaner labels, meeting the demands of premium brands and international markets.
Cost Reduction with Functional Gain
The application of PupSave allows optimization of meat use, fat and expensive additives, maintaining structure and moisture.
In feeds with a high vegetable protein content, it was possible replace until 8% of the original raw material with reduced production costs 11% per ton, maintaining sensory acceptance in pets.
Sustainability and Circularity
Derived from citrus peel and processed using a sustainable method, o PupSave integrates practices upcycling and circular economy.
As gluten, GMOs or allergens, is ideal for formulations aimed at markets that require environmental traceability and functional ingredients with reduced impact.
Time to Market with Technical Validation
A Fiber Citrus® aplica DOE via MODDE® para entregar rapidamente:
O PupSave responds to the main challenges of the pet food market:
Segment: Fermented and non-fermented dairy products
Benefits: Stabilizes texture, improves mouthfeel, replaces artificial additives and modified starches.
Segment: Acid and functional beverages
Benefits: Stabilizes emulsions, improves viscosity and prevents sedimentation even in formulations with pulps and extracts.
Segment: Animal nutrition
Benefits: Stabilizes emulsions in sachets, improves the texture and physical integrity of extruded feed.
Segment: Meat and plant-based products
Benefits: Retains water and fat, stabilizes emulsions and improves texture, including frozen products.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.
Segment: Fermented and non-fermented dairy products
Benefits: Stabilizes texture, improves mouthfeel, replaces artificial additives and modified starches.
Segment: Acid and functional beverages
Benefits: Stabilizes emulsions, improves viscosity and prevents sedimentation even in formulations with pulps and extracts.
Segment: Animal nutrition
Benefits: Stabilizes emulsions in sachets, improves the texture and physical integrity of extruded feed.
Segment: Meat and plant-based products
Benefits: Retains water and fat, stabilizes emulsions and improves texture, including frozen products.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.