The Extrusion Process
Our locally-sourced ingredients, including finely-ground whole grains, are cooked with carefully-regulated and pressurized steam. The high heat and moisture opens up and gelatinizes the molecular chain of the starches, ensuring the food can rapidly take on the animal’s saliva and benefit the animal from the start of the digestion process. Oils from raw ingredients are released, making the fat more available for absorption. After the food leaves the extruder barrel, it is cut uniformly and then expands as it hits the cool air and normalizes pressure. The food is gently dried, removing excess moisture, which prevents mold and rancidity. This allows us to achieve a shelf life greater than 9 months. As a final step, we coat the food with healthy oils.