Loyalty Pet Treats Nutrieseal® Process

When dehydrating meats all care needs to be taken into the final stability & nutritional quality of the product.

Water Activity is a critical factor in how your product can remain stable & avoid mould & fungal growth.

If you extract too much moisture you can make the product very light in weight & more expensive. If you do not extract enough moisture your product remains unstable & susceptible to mould & fungal growth as well as any bacteria that was not dealt with through pasteurisation.

Pasteurisation is a critical factor in controlling bacteria in your product.

Heating the product too long will just denature the product, you may as well feed your pets cooked meats as most of the benefits for your pets will not be there. Not giving the product enough time under pasteurisation temperatures leaves the product vulnerable to bacteria that have not been dealt with.

Finding the balance between the two is tantamount to a healthy shelf stable treat.

This is where the Nutrieseal process comes into its own. Let us try to explain this for you.

How Nutrieseal ® works

  • Loyalty Pet Treats is the only pet treat manufacturing company in the world with its unique advanced dehydration technology. Using refrigeration, coupled with our patented Nutrieseal® system, we produce premium quality treats every time.

  • The Nutrieseal® system is designed for dehydrating food products: meats, fish, poultry, vegetables and fruit at low temperatures.

  • Product is loaded into a hermitically sealed chamber with no outside influences. Our Nutrieseal® system sends a controlled airflow of continuously purified air over the product extracting the moisture (we work in reverse we suck the moisture out others blow hot air). The purified air kills airborne bacteria as well as bacteria on the surface of the food and process equipment.

  • Temperature profiles during dehydration are varied according to product characteristics (50°C to 55°C) and to perform pasteurisation at two key times. Duration of the pasteurisation cycles are varied to ensure the required temperatures are achieved throughout the mass of the food product. Total drying time varies according to product characteristics and is typically in the range of 36 hours to 55 hours.

  • The automated low temperature control system monitors the temperatures throughout the whole process, varying it so as not to denature or destroy the proteins, nutrition, flavour or aroma of the product.

  • The low temperature moisture extraction and the recirculation of the drying air retains the maximum amount of flavours and odours in the food and has the minimum effect/degradation of organics/nutrients within the food structure.

  • The result of this is the high-quality finished products of Loyalty Pet Treats.

The Benefits of Nutrieseal®

  • High in nutrition, low in calories (the ultimate nutrient dense treat)

  • Low fat suitable for dogs with pancreatitis

  • Absolutely no fillers, additives, preservatives, just totally “PURE”

  • Intense in flavour (appealing to the taste buds)

  • Strong in pleasant aroma (not stink)

  • Our pet treats are the closest to raw, totally digestible 100%

  • Shelf stable, no refrigeration required

Nutrieseal®  compared to other Pet Treats Processes

Other forms of drying are effective to a point & no doubt you will hear the virtues of one over the other, but in simplistic terms, this is a break down for you.

Freeze Drying

Lyophilization, also called freeze drying, is by far the gentlest product drying method. It is based on the physical phenomenon of sublimation, which means a direct transition from the solid state to the vapour state without passing through the liquid state. The frozen products are dried under vacuum without thawing. This method offers a wide spectrum of potential applications:

  • for preserving the characteristics of the original substances (e.g. pharmaceutical products or coffee)

  • for preserving the original form (e.g. animal preparations, archaeological objects, flowers or books)

  • for conditioning the material (e.g. freeze-dried fruit in yoghurt)

  • for the sample preparation for chemical or biochemical analysis (e.g. investigation of trace elements in foods, sludge or soil)

This is an amazing form of drying. It is used in Research Laboratories around the world. The reason for this is, you can dry all forms of bacteria & virus & put them in a point of stasis & store them for long periods of time. When thawed out & exposed to ambient temperatures all the virus & bacteria are reactivated back to where they were. The issue on any freeze-dried pet products, all the talk is about how they dry & preserve the product, but nothing as to how they deal with the bacteria. As most treatments will involve a heat treatment at some stage to pasteurise the product to destroy bacteria, you don’t see that on any sites, so not sure to the products stability once packet is opened or moisture is added. So effectively a highly flavoursome & nutritious product with high bacteria levels. Not a safe option.

Heat/Air Drying

Product is loaded into a dryer; fans draw in fresh air, distribute it evenly over the product, and expel it through a discharge vent. Standard units operate from ambient up to 120 °C, modulating valves also enable the flow of air through the cabinet to be varied and the operating temperature can be adjusted up to 200°C.

Anything over 70c for long periods is actually cooking your meat dry, so 120c – 200c is definitely denaturing your product by cooking dry & destroying any nutritional benefits.

Air drying involves sourcing air from outside, so if filters are clogged or dirty, if it is raining or very humid!!!! These are elements that influence how your products dry, the length of time it takes to dry & the quality of the finished product.

The final result from this process is, you should have a product that has dealt with bacterial issues, but in the process has reduced nutritional values & flavour.

Extruded “shaped” treats

Extrusion is a high heat and pressure process that pushes the ingredients through a metal die with holes cut for the blended mixture to pass through. For kibble it “puffs” the ingredients into kibble bits after which they’re sprayed with a “tasty” coating to make them more appealing to your dog.

  • Reduction of microorganisms in the final product

  • Slight increase of iron-bioavailability

  • Creation of insulin-desensitizing starches (a potential risk-factor for
    developing diabetes)

  • Loss of lysine, an essential amino acid necessary for developmental growth
    and nitrogen management

  • Simplification of complex starches, increasing rates of tooth decay

  • Increase of glycemic index of the processed food, as the “extrusion process
    significantly increased the availability of carbohydrates for digestion”

  • Destruction of Vitamin A (beta-carotene)

  • Denaturation of proteins.