Webinar
Driving Pet Food Palatant Premiumization through Biosolutions
On-demand
The pet food industry of today is characterized by a rich diversity of ingredients sourced from both animal and non-animal origins, which are utilized to create palatants. These are components including animal or plant proteins, yeast extracts, and fats, which generate the flavors pets prefer. Enzymes play a crucial role as processing aids, facilitating the hydrolysis of proteins, fats, and carbohydrates. This enzymatic action imparts a wide range of functional, nutritional, and sensory characteristics that significantly enhance the overall quality of pet food.
This presentation introduces the audience into the various types of enzymes and their specific applications within pet food formulations. To demonstrate the power of enzymes we will illustrate how an optimal combination of proteases can amplify flavor profiles by generating free amino acids, resulting in palatants that are highly appealing to pets. We will discuss the process details for running the hydrolysis reactions for palatant generation.
Rebecca Replogle
Rebecca Replogle is the Nutrition Science Lead at Novonesis, where she combines scientific rigor with strategic insight to guide the development of health-focused innovations. With a Ph.D. in Nutrition Science and a Bachelor of Science in Animal Sciences—both from Purdue University—Rebecca has built a career at the intersection of research, communication, and application.
Rebecca has deep experience spanning molecular and biochemical nutrition, gene-by-diet interaction research, and functional ingredient development across consumer packaged goods. Her expertise lies in translating scientific findings into actionable innovation for functional foods and beverages that support consumer health. Rebecca is a passionate advocate for science-based communication. Whether addressing consumers, cross-functional teams, or executive leadership, she brings clarity and accessibility to emerging health science. Her work is grounded in both basic and translational research and shaped by a strong commitment to personalized health, microbiome science, and research advocacy.
Andrea Belford
Andrea Belford is a highly skilled food scientist with a wealth of experience in science-based ingredients and their influence on the sensory and functional properties of consumer products. She has successfully developed and implemented comprehensive sensory programs that have driven sensory research in collaboration with product development teams and consumer insights. Her research has included the integration of sensory data with analytical instrumentation, enhancing the overall understanding of product performance.
In addition to her research contributions, Andrea has actively presented her findings and coordinated session topics at prominent industry conferences, fostering impactful engagement with diverse audiences. Currently, she is leveraging her extensive expertise to generate insights into the application of enzymes within the pet food industry.
Education:
BS in Food Science University of Wisconsin-River Falls
MS in Food Science University of Wisconsin-Madison Area of Research-Flavor Chemistry
Speaking and Symposium moderating: National IFT (Institute of Food Technologist) Conference and ISBT (Institute of Beverage Technologists) BevTech
Jimmy Rowe
Jimmy Rowe is the Insights Lead for North America at Novonesis, where he turns consumer and market signals into clear direction for product strategy, marketing, and go to market plans. He brings experience leading insights at Novonesis/Novozymes and Cotton Incorporated, underpinned by a B.S. in Chemistry for University of North Carolina Wilmington and an MBA from East Carolina University. Jimmy partners closely with category teams across dairy, beverages, baking, and the fast growing pet nutrition space, translating complex research into stories that spur action. Known for practical, business first recommendations, he helps cross functional teams spot opportunities early and build evidence backed narratives that drive growth