This article is based on a study conducted in 2025 in which two prototypes of functional dog food, a sauce and gummies, were developed using carrot pulp. The objective was to make use of agricultural by-products, improve the nutritional profile, and evaluate the texture, microbiological stability, and canine acceptance of the product.
Why carrot is a promising functional ingredient
Carrot stands out for its fibre content, carotenoids, and bioactive compounds with antioxidant, anti-inflammatory, and immunomodulatory effects. These attributes make it an ideal ingredient for functional foods, especially in a market where pet guardians seek natural and healthy options.
In addition, the use of carrot pulp allows the valorisation of agricultural residues, reducing waste and generating new opportunities within the value chain.
- Rich in β‑carotene, soluble fibre, and antioxidants.
- Improves faecal digestibility and increases short-chain fatty acids.
- Contributes to sustainability through the use of by-products.
Development of the prototypes: sauce and gummies
The study formulated two types of products: a sauce thickened with maize starch and gummies made with gelatine. Both prototypes were subjected to variations in thickener concentration and thermal treatment times to assess their impact on texture, colour, pH, carotenoids, and microbiological stability.
Table 1. Main ingredients of the prototypes
| Product | Plant base | Thickener | Concentration range |
|---|---|---|---|
| Sauce | Carrot pulp | Maize starch | 3–10% |
| Gummies | Carrot pulp | Gelatine | 15–25% |
Microbiological quality and uniformity of the plant material
The analysis of more than 100 carrot samples showed excellent microbiological stability after washing and disinfection processes. Mesophile, coliform, and fungal values remained within regulatory limits, and Salmonella was not detected.
The homogeneity in moisture, fibre, sugars, and carotenoids made it possible to work with a uniform plant material, which is key for the reproducibility of the prototypes.
- The disinfection treatment was effective in all harvests.
- No significant variations were found between producing regions.
- The raw material showed nutritional stability.
Results in gummies: texture and gelatine behaviour
The gummies were the product most influenced by thickener concentration. Gelatine was the only agent capable of generating a stable solid matrix; starch and potato starch produced creamy textures that were not suitable.
Increasing gelatine significantly increased hardness, firmness, elasticity, and chewiness. Longer thermal treatments also reinforced the structure.
- Gelatine at 25% produced the firmest and most stable gummies.
- Texture improved proportionally with the increase in the gelling agent.
- Thermal treatment modulated cohesion and fracturability.
Table 2. Effect of increasing gelatine
| Parameter | Observed increase (from 15% to 25%) |
|---|---|
| Hardness | ×2.62 |
| Firmness | ×2.68 |
| Elasticity | ×1.02 |
Results in sauce: texture, colour, and carotenoids
In the sauce, maize starch was decisive for viscosity, adhesiveness, and soluble solids. The higher the concentration, the greater the body and stability. Thermal treatment also influenced colour, especially the b parameter associated with yellow tones.
Carotenoid content remained within functional ranges, demonstrating that processing did not completely destroy the bioactive compounds.
- Starch at 10% produced the most stable sauce with the best texture.
- Heat modified the colour but did not affect acceptability.
- Carotenoids were preserved at nutritionally relevant levels.
Canine acceptance: sensory results
The study evaluated acceptance in 90 dogs for gummies and 34 for sauce. The results were notably positive, especially for the sauce, which achieved 91% preference. The gummies reached 68%, which is still a high level for a plant-based product.
- The sauce was the most accepted product.
- The gummies showed good acceptance despite their firmer texture.
- The diversity of breeds, ages, and weights reinforces the validity of the study.
Implications for the pet food industry
The study demonstrates that carrot-based products can be integrated into functional formulations, offering nutritional and sustainable benefits. They also open the door to new categories such as toppings, functional snacks, and differentiated-texture products.
Conclusion
The study confirms that carrot, and particularly its pulp, is a viable functional ingredient for dog food. Both the sauce and the gummies showed good stability, carotenoid preservation, and high canine acceptance. The research demonstrates that it is possible to develop sustainable, nutritious, and appealing products for the market by making use of agricultural by-products and responding to the growing demand for functional pet foods.
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