Alternative ingredients could help pet food manufacturers diversify ingredient sourcing, reduce environmental impacts, and support product innovation, but their potential varies by ingredient, production system, intended use, and the conventional ingredient they supplement or replace. That is a central finding of CFI’s new report, Alternative Ingredients in Pet Food: A Guide to Emerging Proteins and Oils in Dog and Cat Food. 

Written by the Centre for Feed Innovation (CFI), in collaboration with the Pet Sustainability Coalition (PSC), the report is designed to help manufacturers understand where alternative ingredients may offer near-term opportunities and where further development or evidence is needed.

The report assesses algal oil, algal protein, bacterial protein, black soldier fly larvae (BSFL), brown seaweed, cultivated meat, mycoprotein, red seaweed, and yeast protein across supply, commercial adoption, sustainability, nutrition and health, and consumer acceptance. Eight are assessed for their potential as alternative proteins, while algal oil is assessed as an alternative oil source rich in omega-3 fatty acids.

Key findings include:

• A diverse supply base for alternative ingredients is emerging. Some benefit from established supply chains. Others, particularly more novel ingredients, remain constrained by production scale, cost, and regulatory access.

• Several alternative ingredients are already used commercially in pet food. In CFI’s analysis of 6,803 US dog and cat food products from KibbleLab, yeast protein was present in 19.5% of products assessed, brown seaweed in 14.6%, and algal oil in 3.4%. These ingredients are generally used for specific nutritional or functional purposes rather than as primary protein or oil sources.

• Alternative ingredients can offer opportunities to reduce the environmental impacts of pet food. Alternative proteins generally have lower environmental impacts than chicken meat, particularly for greenhouse gas emissions and land use, but advantages over animal byproducts are less consistent. Algal oil can reduce reliance on wild-capture fisheries and achieve greenhouse gas emissions comparable to or lower than fish oil, but generally has higher land and freshwater use. Production conditions and allocation methods can also substantially affect results.

• Nutritional evidence is broadly encouraging but incomplete. Most ingredients maintained key measures of nutritional suitability at the inclusion levels studied, but evidence remains limited for some ingredients and for their use as substantial protein or oil sources. 

• Consumer acceptance will be important for broader adoption. Familiarity, alongside perceptions of nutrition, quality, and safety, can influence whether pet owners accept alternative ingredients.

The report identifies different priorities for manufacturers. It recommends prioritising algal oil and yeast protein for further evaluation, selectively evaluating bacterial protein and mycoprotein, and continuing to monitor the development of the remaining ingredients assessed.

“At CFI, we are committed to helping the feed sector identify promising innovations that can improve resilience and sustainability. Our new report extends that commitment to pet food by providing a rigorous overview of alternative ingredients that can support pet food manufacturers looking to reduce their environmental impacts and diversify their ingredient supply chains. ” said Margaret Hegwood, Corporate Engagement Manager, The Centre for Feed Innovation. 

"Understanding the sustainability impacts of specific pet food ingredients is critical as our industry looks to build more resilient and responsible supply chains. This report offers practical insights to help pet food brands and manufacturers explore alternative ingredients, diversify sourcing, and advance sustainability goals.” said Allison Burdick, Sustainability Advisor, Pet Sustainability Coalition.

Download Alternative Ingredients in Pet Food: A Guide to Emerging Proteins and Oils in Dog and Cat Food: [LINK]