Looking to deepen your expertise in animal nutrition? Our Knowledge Base offers practical insights, research findings, and feeding advice—covering everything from digestive systems and diet composition to enrichment strategies and sustainability.
Created for zoo professionals, this resource helps you make informed decisions and optimize animal welfare through science-based nutrition.
Animals in captivity show 20-75% less foraging behaviour compared to animals in the wild. Time that is not spent obtaining food increases the likelihood of abnormal behaviour. Feed enrichment is regularly applied to prevent abnormal behaviour. It increases the mental and physical activity of the animal and reduces the risk of abnormal behaviour by increasing the foraging time. Feed enrichment can be defined as creating stimulating situations with the aim of stimulating species-specific wild feeding behaviour. Some examples of methods that can be used in feed enrichment are described below. Feeding frequency The feeding frequency can be adjusted to match the animal's natural behaviour as closely as possible. The time and amount of moments that an animal naturally spends on obtaining food should correspond with the amount of feeding moments in captivity. For example, it does not make much sense to feed a lion several times a day, since in nature they hunt once a day (or less). Flexible feeding times It can be wise to choose irregular feeding times as this is beneficial for the foraging behaviour of the animal. In addition, it reduces the risk of stereotypic behaviour, because an animal does not assume fixed feeding times. Also in nature, an animal does not eat punctually at 10:00 and 17:00. Feeding locations Flexible feeding locations can be used to create additional variation for the animal. The effect of this is that an animal is stimulated to look for food. For example, the food can be hung or hidden. In addition, the term 'scatter feeding' is often used. This means that the feed can be given in a scattering manner, so that it spreads over the bottom. Food puzzles Food puzzles are attributes to make getting food more challenging for the animal. Often they are objects where food can be put in (such as a cage with nuts in it). It increases the time spent obtaining food and also stimulates mental and physical activity. Feed variations Feed variations can be good options that allow the animal to have variety in consuming the food. For example: nuts with shells, meat with bones or frozen meat. It must be taken into account that the type of variation is suitable for the type of animal. For example, not all birds can open large shelled nuts. The links below are some examples of feed enrichment:
Why do we develop new products? We are happy to help our customers solve food-related issues and as a result we have a lot of contact with the zoos. That is how we get most of our ideas to develop new products. When we see there is a need for a product but can’t find the right solution, we consider developing it ourselves. Sometimes we just have a new idea about an ingredient or raw material that hasn’t been used before, or a new shape of pellet that we would like to try. How do we start? When we have an idea for a new product, we start with research. We do a literature study and search on the market for comparable products. Natural diet We conduct a literature study on the natural diet of the animal we are making the product for. You often can’t copy the exact natural diet of the animal. This also isn’t always desirable because of the different environment and activity levels of wild and captive animals. However, you can use it as an inspiration for the ingredients you want to use in your diet. For example, when you are making a diet for browsers, it is important to take the right fiber source into account. Giraffes for example are typical selective browsers, when you are developing a diet for them you want to use fiber sources that reflect this natural diet. With the right ingredients you can develop a pellet with a suitable fiber content and fiber fractions in the correct ratios. Digestive system In order to collect more information on the requirements of this animals, you can also study the digestive system of the animal. You want to develop a diet that can be digested in an efficient manner. The digestive system of the animal often reflects their requirements. Colobus monkeys for example have a high amount of leaves in their natural diet. This is clearly reflected in their digestive system. With a large four-chambered stomach they are very capable of fermenting fibers. Knowing this, it makes sense that they have a high fiber requirement, but also that starch and sugars can be a problem because of the risk of acidosis. Graphic visualization of the digestive tract of a colobus monkey (Stevens 1995). Requirements The third part of the literature study is collecting available data on the requirements of the animals. Sometimes studies are done on requirements of certain nutrients, this is of course very useful information when composing a diet. However, because of the large amount of animal species that are kept in zoos there is not always information like this available. It can however be useful to use studies on requirements on animals with comparable digestive systems. This can be a basis for nutrients requirements of the animal you are developing a diet for. Comparing existing products We also investigate existing comparable products from other manufactures. We compare and see what the differences are between these products. We use this as a basis and then ask; Why where these ingredients choose for this composition? And what do we want to achieve or do differently? Designing the product Once we have collected all this information we can decide on the composition and shape of the product. Composition As explained before, we choose the right composition and analysis of the product based on the animal’s requirements. When choosing ingredients there is also something else to take into account: sustainability. What impact do the ingredient have on our environment? Is there maybe a sustainable alternative? A good example of this is the use of insect meal. The insect meal we use is a high-quality protein source made from the larvae of the Black Soldier Fly. The production of insect meal is much more sustainable compared to other conventional protein sources because of lower greenhouse emissions, lower land area used and lower water use during production. Recourses needed to product 10 kg of protein of different protein sources (Protix, 2019) Besides this, for many animals it is a very suitable source of protein because they have insects in their natural diet anyway. The amino acid composition of the insects therefore matches very well with their requirements. Shape and process Not only is the composition important, but also the shape and texture of the product. This is one of the most important factors in the palatability of the diet by the animal. In general, there are three options; making an extruded pellet, a pressed pellet or a powder. The choice between these options depends on the animal we are making the product for. Primates for example generally prefer extruded pellets to pressed pellets. One of the most important factors with this is the hardness of the pellet. When the structure of the pellet is too hard the acceptance will be low. The anatomy of the animal also needs to be taken into account when deciding which product shape or texture is best. Giant Anteaters for example; their natural diet consists of ants and termites, which they can easily collect with their long tongue. When developing a diet, it should be easy to consume for the animal. That is why we choose a powder form for our DK Insectivore Diet to which water should be added to form a gruel. This form of diet is very easily ingested with the tongue of anteaters and doesn’t cause blockages in their long snout. DK Maintenance Hi-fibre, extruded pellet DK Omnivore diet, pressed pellet DK Leaf-eater Large, large extruded pellet DK Insectivore diet, powder Find a producer When we have decided what this is the best shape for the product, we then need to find a producer who can produce it for us. We have a commercial producer for pressed pellets and another for extruded pellets. Together with the nutritionists of these companies we decide on the final composition of the product and make a test batch. Not all animal feed producers are allowed to use animal proteins in their factories. Therefore, we have recently started with our own production setup at Kiezebrink to mix powders which contain animal protein. This gives us the opportunity to produce powder form products and to make small test batches of new products. Our own production of powders (Kiezebrink, 2020) Test phase Once the product is produced, we can start with the test phase. We don’t have any of our own exotic animals, but we work in close cooperation with a lot of zoos in the Netherlands. They feed our new product for a period of time. If you only test the product for one day, there is always the risk that the animals just eat it because it’s new. When you not only want to test the palatability, but also the general wellbeing of the animal, you will need to feed the new product for a longer period of time. We gather feedback about the combination of both palatability and the long-term effect on the animal. This is usually done with faecal and body condition scoring and coat quality. Changes can then be applied if we aren’t getting the desired result. Once we are satisfied with the test phase, the product can then be brought to market. Introduction on the market Once we have introduced the product, we make samples which we offer to our customers. This gives us the opportunity to receive more feedback on the product and it’s an easy way for the zoo to decide whether they want to start using the product for their animals. We try to keep in touch with the customers who are using our products, to receive feedback on long term use and to get information about which species they are using it for. We are always open for new product ideas and feedback about our existing products. Do you want to share an idea with us, or are you using a product of ours and want to share feedback? Please contact us via [email protected] .
Our products and processes can always be improved and we need you for that! If you have any complaints, feedback or tips, please let us know by using the contact form. We strive to provide you with an initial response within 3 business days. To also give you insight into our complaint management, we will take you through the process. As soon as a complaint is received, it always goes first to our Quality control department of our company. Here the severity of the complaint is determined and from here it will be investigated what and where went wrong in de process. Where necessary, adjustments are made to the process to prevent repetition in the future. If necessary, a suitable solution is sought together with the customer.
Have you ever wondered where the prey animals fed at the zoo come from? Often, they are specially bred for animal feed. While this ensures all zoo animals receive appropriate nutrition, it is not sustainable. However, there are more sustainable ways to feed large carnivores—using prey animals from 'waste streams.' A well-known example is day-old chicks. But did you know that geese also come from such a waste stream? Let us explain more. Why are wild geese captured? In recent years, more and more geese have been coming to the Netherlands. The country is an ideal destination for geese: during the day, they can find ample food in the meadows and fields, and at night, our waters offer safe resting places. Unfortunately, these large numbers of geese also cause problems. Farmers suffer from the damage geese cause and chase them away from their land. As a result, geese search for other places, often ending up near highways and airports. These areas often have quiet grass patches, where no people or other animals are present. An ideal spot for geese, but a major risk for (air) traffic. Collisions with geese can happen quickly and cause significant damage. How are the geese captured? The geese are herded together and then caught using large nets. They are then quickly killed using CO2. What is the quality of these geese? These geese are whole and contain everything a large carnivore needs. They are well-fleshed and have a good balance between meat and bone. The organs provide a vitamin- and mineral-rich food package. The feathers act as animal fibers, an important part of the natural diet for many carnivorous animals. After being killed, the geese are quickly cooled and frozen, minimizing bacterial growth and preserving quality. Can these geese be infected with avian flu? If avian flu is present in an area, it is prohibited to capture geese. To ensure no avian flu is present, capture areas are monitored by inspectors. If animals with avian flu are present, this is always evident; these animals are (partially) paralyzed and will not run or fly away during capture. The entire capture process is supervised by authorized officers, reducing the risk of avian flu in captured geese to a minimum. When are the geese captured? The geese are primarily captured during the molting period. From mid-May, there is a three-week period during which the geese shed their old feathers for new ones. During this time, they cannot fly, making it easier to herd them together. Why choose geese? Together, we can ensure that these geese are not wasted.Replacing prey animals specially bred for feeding with geese makes the diet much more sustainable.Geese are a nutritionally high-quality component of the diet for many large carnivores.Because we can build up stock in our freezers, they are available year-round.
Kiezebrink has been officially MSC certified since February 2019. This means that we are officially allowed to sell fish with an MSC label. Fish with this label comes from a fishery that is independently certified according to the MSC standard for well-managed and sustainable fisheries. The types that we currently have available with an MSC quality mark are: - Herring large MSC - Sprat IQF MSC Would you like to read more about MSC?
Sustainability and animal welfare are topics that are getting more and more important. At Kiezebrink we think these are important subjects, that is why we want to prodivde insight in our products. To score the products on sustainability and animal welfare several criteria were used to assess these aspects. Welfare has been assess through the living conditions, transport, and killing method. All criteria have been divided into three options, scoring 0, 1 and 2 respectively. The higher a product scores the better. A description of all used criteria can be found below. Living conditions Animal welfare is not easy to measure as it relies both on the physical and mental wellbeing of the animal. A well-known tool that is used to assess animal welfare is the 5 freedoms, which are (1) freedom from thirst, hunger and malnutrition, (2) freedom from discomfort and exposure, (3) freedom from pain, injury and disease, (4) freedom from fear and distress and (5) freedom to express normal behaviour. The living conditions determine an animals direct surroundings and thus the extent to which the five freedoms are applicable. How an animal lives already gives a general overview on its welfare, making this an important criterium. - Cattle 2: The animals have at least 6.6m2 per individual, soft bedding, natural lighting and outside access for at least 7 months a year. 1: The animals have at least 5.4m2 per individual, soft bedding, natural lighting and outside access for at least 6 months a year. 0: The living conditions fall short to qualify for option 2 and 1. - Horses 2: The animals have at least 12m2 per individual, natural lighting and outdoor access. 1: The animals have at least 9m2 per individual and natural lighting or outdoor access. 0: The living conditions fall short to qualify for option 2 and 1. - Lambs (sheep) 2: The animals have at least 1.8m2 per individual, natural lighting and outdoor access. 1: The animals have at least 1.25m2 per individual and natural lighting or outdoor access. 0: The living conditions fall short to qualify for option 2 and 1. - Chickens 2: There is a maximum of 13 animals per m2, natural lighting, some form of enrichment and some outside access. 1: There is a maximum of 12 animals per m2, natural lighting and some form of enrichment. 0: The living conditions fall short to qualify for option 2 and 1. - Turkeys 2: There is a maximum of 6.5 animals per m2, natural lighting, some form of enrichment and outside access. 1: There is a maximum of 5 animals per m2, natural lighting and some form of enrichment. 0: The living conditions fall short to qualify for option 2 and 1. - Ducks 2: The animals have at least 0.5m2 per individual, natural lighting, access to water and outdoor access. 1: The animals have at least 0.23m2 per individual and natural lighting or outdoor access. 0: The living conditions fall short to qualify for option 2 and 1. - Quails 2: The animals have at least 0.15m2 per individual, natural lighting and outdoor access. 1: The animals have at least 0.1m2 per individual and natural lighting or outdoor access. 0: The living conditions fall short to qualify for option 2 and 1. - Pigeons 2: The pigeons have at least 0.4m3 per individual, natural lighting and outdoor access. 1: The pigeons have at least 0.3m3 per individual and natural lighting or outdoor access. 0: the living conditions fall short to qualify for option 2 and 1. (wild pigeons get 2 points for this criterium) - Guinea fowl & pheasants 2: There is a maximum of 13 animals per m2, natural lighting, some form of enrichment and some outside access. 1: There is a maximum of 12 animals per m2, natural lighting and some form of enrichment. 0: The living conditions fall short to qualify for option 2 and 1. - Rabbits 2: there is a maximum of 12.5 animals per m2, access to shelter, roughage and gnawing material. (beter leven quality mark/ park housing) 1: There is a maximum of 16.7 animals per m2 and access to either roughage or gnawing material. (welfare cages) 0: The living conditions fall short to qualify for option 2 and 1. (conventional housing) - Rats 2: The animals have at least 600cm2 per individual and some form of enrichment. 1: The animals have at least 350cm2 per individual or some form of enrichment. 0: The animals have less than 350cm2 per individual and no enrichment. - Mice 2: The animals have at least 100cm2 per individual and some form of enrichment. 1: The animals have at least 75cm2 per individual or some form of enrichment. 0: The animals have less than 75cm2 per individual and no form of enrichment. - Gerbils 2: The animals have at least 250cm2 per individual and some form of enrichment. 1: The animals have at least 150cm2 per individual or some form of enrichment. 0: The animals have less than 150cm2 per individual and no enrichment - Hamsters 2: The animals have at least 250cm2 per individual and some form of enrichment. 1: The animals have at least 200cm2 per individual or some form of enrichment. 0: The animals have less than 200cm2 per individual and no enrichment. - Guinea pigs 2: The animals have at least 900cm2 per individual and some form of enrichment. 1: The animals have at least 500cm2 per individual or some form of enrichment. 0: The animals have less than 500cm2 per individual and no enrichment. - Salmon 2: The fish is farmed extensively. 1: The fish is intensively farmed with densities below 22kg per m3. 0: The fish is intensively farmed with densities over 22kg per m3. - (Roe)deer, hares, kangaroos, geese & fish (excluding salmon) The meat types all originate form wild animals and receive 2 point for this criterium. Mutilations Mutilations are procedures as part of a routine husbandry where a part of an animal is damaged or removed. These mutilations can be executed for multiple reasons. Dehorning and debeaking are examples of mutilations that are meant to prevent animals from damaging each other later. Other mutilations, such as mulesing of sheep and tail docking can be done to prevent diseases/infections. Lastly, some mutilations are simply executed because it makes the handling/keeping of animals easier, examples of this are the nose ring in cattle or pinioning in poultry. Since these mutilations are invasive procedures they go paired with pain and stress, intensity depending on the mutilation and the way it is executed. Because of this, it is an important criterium to assess when looking at overall animal welfare. - Cattle & sheep 2: No mutilations are executed without anaesthetics. 1: A maximum of two mutilations are executed without anaesthetics. 0: More than two mutilations are executed without anaesthetics. - Horses & poultry 2: No mutilations are executed without anaesthetics. 1: A maximum of one mutilation is executed without anaesthetics. 0: Two or more mutilations are executed without anaesthetics. Transport Due to economic benefits the distances for livestock transport have been increasing albeit longer journeys have been shown to be worse for animal welfare than short journeys. When animals are being transported they are being exposed to various stressful stimuli, such as increased human handling and contact, unfamiliar environments, changes in climatic conditions and food and water deprivation. Because transport has been shown to be one of the most stressful events for animals and also the most injurious event is an important criterium when looking to assess overall animal welfare. 2: The transport time to the slaughterhouse is less than 4 hours. 1: The transport time to the slaughterhouse is between 4 – 12 hours. 0: The transport time to the slaughterhouse is over 12 hours. (no transport of live animals = 2 points) Method of killing Slaughter usually happens in two different stages; first the animals are stunned and afterwards the animals are actually slaughtered/killed. Stunning is performed in order for the animal to lose consciousness first after which they are slaughtered before this is regained. The exception here is religious slaughter where animals are slaughtered without stunning due to religious beliefs. The way an animal is slaughtered differs per species but also between countries and even between plants. Different methods go paired with varying amounts of stress and pain and thus affect animal welfare. Main differences between methods are usually the amount of pain that is induced and how long it takes for an animal to lose consciousness. The used method largely determines the animals wellbeing at the time of killing, making it an important criterium for animal welfare. - Cattle 2: The animal is slaughtered after being stunned with a bolt gun. 1: The animal is slaughtered after electrical stunning. 0: The animal is slaughtered without any prior stunning. - Horses 2: The animal is slaughtered after being rendered unconscious with a firearm. 1: The animal is slaughtered after being rendered unconscious with a bolt gun. 0: The animal is slaughtered without any prior stunning. - Lambs (sheep) 2: The animal is slaughtered after electrical stunning. 1: The animal is slaughtered after being stunned with a bolt gun. 0: The animal is slaughtered without prior stunning. - Poultry (meat) 2: The animals are being slaughtered after being electrically stunned individually or gassed with an argon or nitrogen mixture. 1: the animals are being slaughtered after being electrically stunned in a waterbath or gassed with co2. 0: The animals are being slaughtered without prior stunning. - Poultry (whole prey) 2: The animal is gassed with a nitrogen or argon mixture or is electrically stunned prior to being killed. 1: The animal is firstly gassed with low co2 concentrations (<40%) before being killed with higher concentrations. 0: The animal is directly gassed with high co2 concentrations (>40%). - Rabbits (meat) 2: The animal is slaughtered after being stunned electrically, with a captive bolt or gassed with an aversion reducing mixture (argon or nitrogen). 1: The animal is slaughtered after being stunned by BFT, cervical dislocation or gassing with solely co2 or co. 0: The animal is slaughtered without any prior stunning. - Rabbits (whole prey) 2: The animal is killed after electrical stunning. 1: The animal is gassed with an argon or nitrogen mixture. 0: The animal is gassed with solely co2 or co. - Rodents 2: The animal is gassed with a nitrogen or argon mixture. 1: The animal is firstly gassed with low co2 concentrations (<40%) before being killed with higher concentrations. 0: The animal is gassed with high co2 concentrations (>40%) without previous stunning with a lower, less aversive concentration. - Neonates (rodent & rabbit, excluding guinea pigs) 2: The animal has been killed by inducing hypothermia while avoiding direct contact of the skin with precooled surfaces. 1: The animal has been killed by inducing hypothermia without avoiding direct contact of the skin with precooled surfaces. 0: The animal has been killed with a gassing method. - Deer & hares 2: The animal has been hunted with a rifle (or other firearm). 1: The animal has been caught with traps. 0: The animal has been hunted with dogs. - Kangaroos All kangaroos are shot according to the Australian legislation and receive 2 points for this criterium. - Fish 2: The fish is electrically or percussively stunned or is spiked. 1: The fish is asphyxiated, chilled or rendered unconscious through co2 narcosis. 0: The fish is eviscerated without any prior stunning.
Sustainability and animal welfare are topics that are getting more and more important. At Kiezebrink we think these are important subjects, that is why we want to prodivde insight in our products. To score the products on sustainability and animal welfare several criteria were used to assess these aspects. The used criteria for sustainability are: carbon footprint, water footprint, ASC & MSC, fishing method, palm oil, soybeans, transport, and sustainability of the supplier. The higher a product scores the better. A description of all used criteria for sustainability can be found below. Carbon footprint The production of food has a large contribution to the total amount of GHG (greenhouse gas) emissions and meat and dairy products have been found to be especially high in the production of these harmful gasses. The three main impacts are the input of direct energy (fuel), animal feed and land for grazing. Different types of meat or crops can differ greatly in total GHG emissions, making it an important aspect to compare. Since not all gasses are equally harmful, all amounts are converted to how much CO2 would be just as harmful. This allows a more accurate comparison since the total amount of CO2 emission is calculated per produced kilogram of product (kg CO2-eq/kg). 2: The total co2 emission for this product is <5 kg per produced kg of meat. 1: The total co2 emission for this product is between 5 and 10 kg per produced kg of meat. 0: The total co2 emission for this product is > 10 kg per produced kg of meat. Water footprint Water is a resource that has been under increased pressure due to both consumption and pollution. About 27% of humanity’s water footprint is related to the production of animal products. The main reason of this high impact from the animal product industry is the high water requirements in the production of animal feed, but water is used in a lot of smaller processes in the industry as well. Because of the high impact animal products have on the world’s water use it is an important criteria to compare the product’s sustainability. 2: The total water requirements for this product are < 4.000 litres per produced kg of meat. 1: The total water requirements for this product are between 4.000 and 8.000 litres per produced kg of meat. 0: The total water requirements for this product are > 8.000 litres per produced kg of meat. ASC & MSC With a growing demand for fish the pressure on this limited resource has increased as well as 90% of the commercially caught species are (nearly) being overfished. Besides overfishing, wild fisheries can have a negative impact due to by-catch, discards, seabed disruption and pollution. A large part of the fish demand (40% as of 2014) is being supplied form cultivated fish production. However, even the cultivated fish production can be harmful as it directly affects the ecosystem in which the fish are bred. Harmful effects that could result from this practice include disruption of the ecosystem, eutrophication, chemical pollution and antibiotic use. Since fisheries can have such a negative effect, sustainable fishing is becoming more important as the demand rises. The MSC works with three core principles that all fisheries must adhere to in order to receive the label. These three principles are: sustainable fish stocks, minimising environmental impact and the use of effective management. The ASC aims to make the farmed fish industry more sustainable through multiple standards. These include the protection of local ecosystems and biodiversity, sustainable use of animal feed and reduced use of pesticides and chemicals. The ASC and MSC aim to increase the amount of sustainable fisheries by awarding their quality mark to fisheries that work in a sustainable way (MSC, 2013). 2: The fish has either an ASC or MSC quality mark. 1: The fish is wild-caught without a quality mark. 0: The fish is farmed without a quality mark. Fishing method The MSC label already shows if a fishery operates sustainably or not. However, especially when this label is absent, the fishing method can have a large impact on the environment. Firstly, certain methods destructs aquatic habitats. This happens when the method involves dragging something over the seabed in order to catch fish. This destructs ecosystems and decreases the water quality as sediment is stirred up. Gear that gets lost also poses a threat as it continues to catch fish which are not being harvested. This is commonly known as “ghost fishing”. Dependant on the method it also is not uncommon that untargeted species are caught. This bycatch can be detrimental to certain species. Because of the impact the used fishing method can have on the environment it is an important criteria when looking at sustainability. 2: The fish are caught through potting & trapping, seining, trolling or midwater trawling. 1: The fish are caught through dredging or longlining. 0: The fish are caught through gillnetting or bottom trawling. Palm oil Palm oil is a high yielding product with relatively low costs, making it a highly widespread and expanding crop. Oil palms grow best in tropical environments which results in deforestation of tropical forests since the space is needed for farmland. This deforestation, in turn, threatens a lot of species due to a loss of habitat. Besides deforestation the palm oil industry also causes high levels of pollution due to by-products. Other negative impacts of these plantations include the use of poison, elimination of wildlife corridors and an increased harvesting of animal species. Because of the negative effects the palm oil production can have it is important that this is done in a sustainable way. To show whether or not palm oil is sustainable, the RSPO (Roundtable on sustainable palm oil) quality mark is given to sustainable plantations. 2: No palm oil has been used or the used palm oil is RSPO labelled. 1: The used palm oil is from non-GM oil palms. 0: The used palm oil is from GM oil palms. Soybeans Similar to palm oil the main negative effect of the soybean production is the deforestation due the space requirements but additional effects include the required infrastructure, soil erosion and use of pesticides which in turn cause pollution. Soybeans grow fast and have the highest nutritional value of any other major crop which is why it is the main product used in animal feeds. Similar to palm oil, a quality mark has been established to show when soybeans are produced in a sustainable way. The used quality mark for soybeans is RTRS, Round table on responsible soy. 2: No soybeans have been used or the used soybeans are RTRS labelled. 1: The used soybeans are non-GM soybeans. 0: The used soybeans are GM soybeans. Transport One aspect that adds to the environmental impact of a product, and thus its sustainability, is the transport it requires. The longer this transport is, the higher the impact usually is. Using ingredients that are produced relatively close will lower the overall impact the final product has. Transport has shown to account for 11% of the total greenhouse gas emission on average. 2: The product originates from the Netherlands. 1: The product originates from Europe. 0: The product originates from a different continent. Production method The way crops are produced can make quite a difference in how sustainable it is. Methods can differ in countless ways, all having some influence on the final products. The part that is evaluated here is whether the crops are field grown or grown in a greenhouse. Fresh vegetables have an average carbon footprint of 0,47 kg co2 if they are field grown. When crops are produced in a passive greenhouse, this amount is raised to 1,02 kg co2. If the crops are grown in a heated greenhouse, the carbon footprint increases to 2,81 kg co2. Since this has a relatively high effect on the carbon footprint, it is an important aspect for comparison. 2: The crop is field grown. 1: The crop is grown in a passive greenhouse. 0: The crop is grown in a heated greenhouse. Suppliers How sustainable a product is, greatly depends on how the producer operates. Every step within the production process can be executed in different ways and thus different levels of sustainability. Measures taken to be more sustainable as a company also make the products more sustainable. Various measures can be taken to increase sustainability, such as water-use reduction, use of non-polluting pest control, use of green energy or reduced pollution through better waste handling. Even though the measure might not directly link to the product, it makes the company in general more sustainable, making it an important criterium when looking at product sustainability. 2: The supplying company values sustainability and shows how it contributes to this. 1: The supplying company values sustainability but lacks any elaboration on this aspect. 0: The supplying company has not listed sustainability as one of their values.
We use animal by-products for our raw food products. These raw materials consist of all kinds of parts such as organ meats, backs and necks. With some raw materials there is a risk that the thyroid gland is still present, such as necks and throats. The risk of this is that thyroid hormone may still be present in the tissue of the thyroid gland, which can cause health problems in dogs and cats. To make sure that these raw materials do not contain (remnants of) thyroid tissue, we have them analyzed for iodine content. The thyroid hormones T3 and T4 consist mainly of iodine. If the amount of iodine in the diet is low, there may not be much T4 in it. These analyzes showed that throats contain a high iodine content, which is why we do not use them. Other raw materials such as chicken necks and duck necks contain little iodine (less than 0.1 mg/kg), so these are used in a number of products.
Taurine is an essential amino acid for cats. This means that cats are not able to produce enough taurine themselves and must therefore get it through their food. It is always assumed that there is enough taurine in meat to cover the taurine requirement of cats. Kiezebrink was keen to know for sure and therefore had an analysis done of the combination of all Alaska cat sausages. This has shown that the combination of all types of Alaska sausages (Alaska Turkey, Chicken, Beef / Chicken, Rabbit and Lamb / Fish) contains 0.28 g of taurine per 100 g of dry matter. The standard for taurine for cats is set at a minimum of 0.10 - 0.25 g per 100 g of dry matter (FEDIAF, 2014). This means that if the sausages are properly varied, it can be assured that the cat will get enough taurine.
The story behind our good labels, what preceded this? It starts with a label design, this design is converted by a printer into a file for printing. As soon as this file is approved, the label will be printed, this is done in very large numbers. To avoid having many different types of labels in stock, we have chosen to print a part of the label by ourselves. There’s also some work to be done here, first a format has to be made in a special program. Once this is completed, the labels can be tested to see if everything fits on the label that we have entered on our screen. In some cases, the ink may not adhere well to the label and may be wiped off or the text may not print sharply. Then we have to look at a new ink variant. The ink we use is not, as most people are used to, in a cartridge. It sits on a plastic ribbon, along with this ribbon and the heat from the printhead the label is printed. The ambient temperature is also adds a degree of difficulty, we work in a cooled room and it has a higher humidity. The label must adhere well to a greasy surface and must withstand very low temperatures when the products cooled back to -35 degrees and during storage at -18 degrees. All factors mentioned therefore influence the labels and make it a nice challenge to get a perfect label.
Raw meat and prey animals contain natural bacteria. For healthy animals these bacteria are harmless. For people, especially young children, elderly and people with a weakened immune system, the bacteria can cause problems. Therefore, it is important that raw food products are handled in the correct way. Consider, for example, the raw chicken that you prepare for your own meal. This meat can also contain harmful bacteria, which is why it is handled with care and hygiene in mind. On our packaging we use the feed-raw-right logo. With this we try to make consumers aware of the importance of handling our products in the right way. On the website feed-raw-right.eu , a number of guidelines are described that are important for handling and feeding raw food to dogs and cats.
