In the pet food industry, the quality of ingredients is crucial.
By drying, meat, fish, fruit and vegetables can become natural snacks, preservative-free, maintaining nutritional value and palatability.
For craftsmen and companies, this technique makes it possible to offer a product stable, secure and traceable, in line with the growing demand for natural animal feed.
Drying is a process of controlled dehydration that preserves taste and nutrients.
It allows local raw materials or noble by-products to be valorised, contributing to a more sustainable supply chain.
Even and gradual drying ensures microbiological stability, reducing the risk of mould and deterioration.
Tauro professional systems allow the precise temperature and airflow control, ensuring hygiene, safety and repeatability.
We support manufacturers in defining the ideal drying curves per carne, pesce e vegetali.
👉 Scopri le soluzioni professionali più adatte per la tua linea di cibo naturale dedicata agli animali.
Drying means dehydrate, that is, subtracting from a food its share of water, which is often the bulk of its weight.
In this way, the raw material changes its appearance slightly, but retains - or rather concentrates - its organoleptic and nutritional properties.
Not only that: removing water decomposition and oxidation processes are stopped or drastically slowed down, and the shelf life of the product is greatly extended. from perishable to durable. This greatly simplifies logistics management, storage and sales.
Drying therefore allows preserve food better and longer, preserving its flavour and nutritional qualities.
You can drying and transform:
– frutta
– piccoli frutti
– frutta oleosa
– erbe aromatiche
– erbe officinali
– fiori
– spezie
– zafferano
– spirulina
– alghe e microalghe
– funghi
– cereali
– pasta
– carne
– pesce
– trebbie di birra
– bucce e vinacce
– proteine alternative
You can obtain and commercialise:
– chips e snack di frutta e verdura
– polveri e sali aromatizzati, insaporitori
– spezie, erbe aromatiche e fiori edibili
– sfoglie croccanti (leather) di frutta o verdura
– ortaggi e minestroni disidratati
– piatti pronti e preparati da cuocere
– barrette energetiche
– pasta fresca
– farine
– tisane
– pet food
Yes, in order to market, sell or administer processed products, it is necessary to operate in a laboratory that is recognised by the health authorities (HACCP), even if it is small or located within the company.
Absolutely. Many facilities start with small quantities to test recipes, snacks or flavour powders before expanding production.
Yes. Drying makes it possible to reduce waste, valorise surpluses and offer natural products with low costs and a concrete economic return.
If you have a farm, drying is an optimal and efficient way to enhance the 100% of your production. You can process products grown by yourself or by third companies with whom you can create network synergies.
You get several benefits, all related:
- zero waste and convert surpluses into a long-term resource
- give a destination to aesthetically imperfect or damaged products by hailstorms or (increasingly frequent) frost, which you would not be able to sell otherwise
- diversify your business and minimise business risk
- increase the catalogue of your offer and distinguish yourself by competitors
- you can sell is directly to the final purchaser, in person and online; but also to retailers such as e-commerce, shops, farms and restaurants.
In general, the advantages of dried products are many.
If you make or trade dried products:
- obtain or resell food with a high shelf life (shelf life)
- greatly simplify the logistical management of your offer, from warehouse to sale
- create a line of healthy products without added sugar or preservatives, of course rich in fibre and nutrients
- conquer a steadily growing slice of the market, which demands healthy, artisanal and ready-to-eat products
