VEGETARIAN DOG PALATABILITY-ENHANCERS

The present invention generally relates to the field of pet food and is more specifically focused on dog food.

More precisely, the present invention concerns a vegetarian dog palatability-enhancer.

BACKGROUND OF THE INVENTION

Pets are well taken care of by their owners which provide them a proper selection of foods. Those foods include not only pets' usual nutritionally-balanced diet, but also supplements, treats, and toys. Pets, like humans, are attracted to and eat more regularly and easily foods which they find palatable. Therefore, palatability-enhancers are extremely important for animal consumption. Those flavour compositions increase the palatability of pet foods, and make them appealing to pets. A large number of palatability-enhancers have been described so far.

Palatability enhancers available on market are based on meat and meat-derived by-products. This is partly because these products are usually highly palatable to pets, such as dogs and cats.

Typically, animal materials, such as viscera, hearts or lungs, are hydrolyzed, optionally dried, and sprayed onto extruded kibbles. These meat-based palatability-enhancers provide an appealing flavour for the animal.

However, there is a growing demand for meat-free or vegetarian pet diets. Indeed, problems of supply and of exportations are often encountered with meat-based materials. Moreover, demands for vegetarian pet diets may stem from perceived health benefits for the animal, or from cultural or religious traditions.

For the same reasons, there is therefore a need for new vegetarian palatability-enhancers which are as attractants for pets as meat-based palatability enhancers.

The invention focuses on compositions which enhance palatability to dogs. Indeed, food palatability differs from one animal species to another. A palatability-enhancer effective with cats is often not effective with dogs. There is therefore a need for compositions which specifically enhance palatability of foods to dogs.

The present invention precisely addresses these needs by providing new vegetarian palatability-enhancers which are able to enhance palatability of pet foods to dogs at least as efficiently as meat-based palatability-enhancers. SUMMARY OF THE INVENTION

An object of the present invention concerns a vegetarian dog palatability-enhancer comprising a liquid meat-free composition, and

at least one palatability-enhancing ingredient selected from the group consisting of amino acids and carbonyl compounds.

Another object of the present invention is related to a method for preparing a vegetarian dog palatability-enhancer.

It is another object of the present invention to provide a method for producing a dog food having enhanced palatability.

A further object of the present invention concerns a kit for enhancing palatability of a dog food.

DEFINITIONS

Percentages are expressed herein by weight of a product reference.

In the present disclosure, ranges are stated in shorthand, so as to avoid having to set out at length and describe each and every value within the range. Any appropriate value within the range can be selected, where appropriate, as the upper value, lower value, or the terminus of the range. For example, a range of 0.1-1.0 (from 0.1 to 1) represents the terminal values of 0.1 and 1.0, as well as the intermediate values of 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, and all intermediate ranges encompassed within 0.1-1.0, such as 0.2-0.5, 0.2-0.8, 0.7-1.0, etc. Moreover, the terms "at least", "less than" or "more than" encompass the hereafter cited value. For example, "at least 5%" has to be understood as also encompassing "5 %".

In the present disclosure, all of the possible ranges have not been explicitly mentioned so as to avoid having to set out at length and describe each and every value within the range. However, the ranges and ratio limits recited herein are combinable. For example, if ranges of 1-20 and 5-15 are recited for a technical feature, it is understood that ranges of 1-5, 1-15, 5-20 or 15-20 are also contemplated and encompassed thereby. This also applies on values illustrating lower and upper limits. A value illustrating a lower limit is thus combinable with a value illustrating an upper limit so as to form a ratio. For example, if a particular embodiment relates to the ratio X being superior to 2 and another particular embodiment relates to the ratio X being inferior to 5, it is understood that range of 2-5 is also contemplated and encompassed thereby. As used throughout, the singular form of a word includes the plural, and vice versa, unless the context clearly dictates otherwise. Thus, the references "a", "an", and "the" are generally inclusive of the plurals of the respective terms. For example, reference to "a method" or "a food" includes a plurality of such "methods" or "foods". Similarly, the words "comprise", "comprises", and "comprising" are to be interpreted inclusively. Likewise the terms "include", "including" and "or" should all be construed to be inclusive. All these terms however have to be considered as encompassing exclusive embodiments that may also be referred to using words such as "consist of.

The methods and products and other embodiments exemplified here are not limited to the particular methodologies, protocols, and reagents that are described herein because, as the skilled artisan will appreciate, they may vary.

Unless defined otherwise, all technical and scientific terms, terms of art, and acronyms used herein have the meanings commonly understood by the skilled artisan in the field(s) of the invention, or in the field(s) where the term is used. Although any products, methods, or other means or materials similar or equivalent to those described herein can be used in the practice of the present invention, the preferred products, methods, or other means or materials are described herein.

The term "about" as used herein when referring to a measurable value such as an amount, a temporal duration, and the like, is meant to encompass variations of ±10%, more preferably ±5%, even more preferably ±2% from the specified value, as such variations are appropriate to reproduce the disclosed methods and products.

The present invention is dedicated to dogs. However, the invention may be adapted for use with other classes of pets or companion animals (such as cats, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, birds, horses, cows, goats, sheep, donkeys, pigs, and the like).

As used herein, the term "dog food" or "food" means a product or composition that is eaten by a dog and provides at least one nutrient to the dog. The term "food" includes any food, feed, snack, food supplement, treat, toy (chewable and/or consumable toys), edible meal substitute, or edible meal replacement. Drinks and beverages of any type are encompassed within the term "food".

Nutritionally-balanced pet foods, in particular dog foods, are widely known and used in the art. A "nutritionally-complete", "nutritionally-balanced" or "complete and nutritionally-balanced food" is one that contains all known required nutrients for the intended recipient or consumer of the food, in appropriate amounts and proportions based, for example, on recommendations of recognized or competent authorities in the field of companion animal nutrition. Such foods are therefore capable of serving as a sole source of dietary intake to maintain life, without the addition of supplemental nutritional sources. There are three main categories or classes of nutritionally-balanced pet foods, in particular of dog foods, depending on their moisture content, which is either low or medium or high:

- dry or low moisture-containing products (having less than about 14% moisture), such as dry kibbles;

- canned or wet or high moisture-containing products (having more than about 50% moisture), such as loaf (terrines, pates, mousses, and the like), chunk-in-"X" products (chunks in a "X" preparation, such as chunk- in-jelly products, chunk-in- gravy products, and the like;

- semi-moist or semi-dry or soft dry or soft moist or intermediate or medium moisture- containing products (having from about 14 to about 50% moisture).

Drinks and beverages are not encompassed within the terms "nutritionally-balanced pet foods".

The term "food supplement" or "dietary supplement" or "supplement" means a product that is intended to be eaten in addition to the normal animal diet. Drinks and beverages are encompassed. Dietary supplements may be in any edible form, e.g., solid, liquid, gel, paste, tablets, capsules, powder, and the like. Palatability enhancers can be used to improve palatability of dietary supplements in the same manner as they are used to improve palatability of nutritionally-balanced foods.

The term "treat" (or "biscuit") means any food item that is designed to be fed to a pet (here, a dog), preferably at non-meal time, by the owner to help, promote or sustain a bonding process between a pet (here, a dog) and its owner. Treats often contain palatability-enhancers in a manner comparable to nutritionally-balanced foods.

"Toys" include, for example chewable toys. Toys further include partially consumable toys (e.g., comprising plastic components) or fully consumable toys (e.g., rawhides).

As used herein, the term "palatability" refers to the overall willingness of a pet to eat a certain petfood. Whenever a pet shows a preference, for example, for one of two or more petfoods, the preferred petfood is more "palatable", and has "enhanced palatability". Such preference can arise from any of the pet's senses, but typically is related to, inter alia, taste, aroma, flavour, texture, smell and/or mouth feel.

Different methods exist to assess palatability. Examples of such methods involve exposure of pets to petfoods either simultaneously (for example, in side-by-side, free-choice comparisons, e.g., by measuring relative consumption of at least two different petfoods), or sequentially (e.g., using single bowl testing methodologies). Advantageously, at least two different methods may be used to consolidate the thus obtained results on palatability of a given petfood. Advantageously, expert panels of pets are used in order to guarantee repeatable and fine measurement of palatability performance for pet food products.

A pet food, more particularly a dog food, that is stated herein to have "enhanced palatability" is one for which a dog exhibits preference relative to a control composition.

A "dog palatability-enhancer" is a composition which specifically enhances food palatability to dogs.

As used herein, the term "vegetarian" or "meat-free" means a product or composition that is free from animal derived products. In particular, animal derived products encompass animal meats or animal meat by-products (such as lungs, spleen, kidneys, brain, livers, blood, bone, stomachs and intestines (free of their contents)). Preferably, animal derived products also encompass all other products or compositions from animal origin (such as dairy products, eggs, animal fats, etc.). The animal derived products content of the product or composition is very low, or even insignificant, or even undetectable by standard methods, and it may be referred to as "traces" of animal materials. Preferably, there are absolutely no traces of animal derived products.

As used herein, the term "amino acid" means a molecule containing both an amino group and a carboxyl group. Amino acids referred in the present invention are free amino acids, i.e. amino acids that are individually present as unbound ingredients in a composition. Free amino acids do not form part or are not contained into peptides or proteins and are not joined to other amino acids by peptide bonds. Intermediates, degradation products or homologues of amino acids (such as homocysteine, cystathionine, cysteamine, and the like) are preferably also encompassed by the term "amino acid".

By the term "sulphur-containing amino acids", it is meant herein (free) amino acids containing one or more atoms of sulphur selected from free cysteine, cystine, methionine, and also from sulphur sources such as homocysteine, cystathionine, and cysteamine.

By the term "carbonyl compound", it is meant herein any material that can provide a free or available carbonyl group.

Examples of carbonyl compounds include, but are not limited to, monosaccharides, disaccharides, oligosaccharides (including hydrolysis products of disaccharides and/or of oligosaccharides); and materials containing carbonyl groups such as vitamins, polyphenols, uronic acid; all those compounds bearing at least one carbonyl group such as aldehydes, ketones, alphahydroxycarbonyl or dicarbonyl compounds.

Non-limiting examples of monosaccharides are xylose, arabinose, ribose, glucose, fructose, mannose, galactose, rhamnose, fucose, glyceraldehyde, dihydroxyacetone, erythrulose, erythrose, threose, ribulose, xylulose, lyxose, and the like. Non-limiting examples of are lactose and maltose.

By the term "oligosaccharide", it is meant herein a small saccharide polymer (typically, a polymer having from 3 to 10 simple sugars or monosaccharides), whereas a "polysaccharide" is herein a larger saccharide polymer than an oligosaccharide (typically a polymer having more than 10 monosaccharides). Non-limiting examples of oligosaccharides are trioses such as raffinose and tetraoses such as stachyose.

Non-limiting examples of materials containing carbonyl groups are vitamins, polyphenols, uronic acid, glucose syrups, fructose syrups, caramel, and molasses.

As used herein, a "liquid meat-free composition" herein refers to a liquid composition which is free from animal derived products.

The term "vegetarian protein source" means any product, composition, ingredient, extract, which is not derived from animal material and which provides proteins. Vegetarian protein sources can include plants, algae, eggs, milk, insects and/or microbial protein sources. Typically, a vegetarian protein source contains at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 20% of proteins (by % of dry matter).

A "plant", as used herein, is to be interpreted broadly to include edible plants. For instance, plants may include the class of higher and lower plants, but especially angiosperms (i.e., monocotyledonous and dicotyledonous plants). In particular, plants may include vegetables, herbs and spices, fruits, leafs, roots, tubers, stems, and grains, and preferably consist of vegetable, roots, tubers, stems and/or grains.

The term "Poaceae" (or Graminacea) is a family of monocotyledonous plants, which include, without limitation, plants such as maize (corn), wheat, rice, barley, and millet.

The term "Fabaceae" is a family of dicotyledonous plants, which include, without limitation, plants such as soybean, beans, pea, carob, lentil, chickpea, alfalfa and peanut.

Examples of microbial protein sources are "yeasts", preferably inactive, as well as yeast byproducts that are compatible with compositions for animal consumption. Yeasts are well known in the art as being protein-rich. Yeasts include, without limitation, brewer's yeast, baker's yeast, torula yeast, molasses yeast, ethanol yeasts, and the like. Yeast by-products include, without limitation, yeast extracts, yeast hydrolysates, yeast autolysates, cream yeasts, etc.

As used herein, a "dog food ingredient" is any compound, composition or material that is suitable for dog consumption and that is comprised into a dog food. Non-limiting examples of dog food ingredients are animal digests, proteins, peptides, amino acids, grains, carbohydrates, fats or lipids, flavours, additives etc.

Additives include, without limitation, nutrients, anti-oxidants, preservatives, surfactants, texturing agents, colouring agents.

The term "carrier" refers to a "carrier for drying", encompassing conventional compounds that are well-known in the art to perform a drying step in a given method. Examples of "carriers for drying" are microbial proteins (e.g., yeasts), maltodextrin or cyclodextrin.

A "thermal reaction" is, according to the present invention, a reaction triggered by a "thermal treatment". Preferably, a thermal reaction is a reaction obtained by combining at an elevated temperature, at least one carbonyl composition and at least one amino acid. Such a reaction may actually include various concomitant and/or successive reactions, including, e.g., Maillard reaction(s). Such thermal reactions are well known by the person skilled in the art. It is commonly referred to the "Maillard reaction" for designating a non-enzymatic browning involving in fact a series of thermal reactions between reducing sugars and amino acids.

"Coating", as used herein, refers to the topical deposition of the palatability-enhancer onto the surface of the food composition, such as by spraying, dusting, and the like.

"Inclusion" as used herein, refers to the addition of the palatability-enhancer internally to the food composition, by mixing it with other pet food ingredients, before further processing steps for obtaining the final pet food product (including thermal treatment and/or extrusion and/or retorting, etc.).

The term "single package" means that the components of a kit are physically associated in or with one or more containers and considered a unit for manufacture, distribution, sale, or use. Containers include, but are not limited to, bags, boxes, cartons, bottles, packages of any type or design or material, over-wrap, shrink-wrap, stapled or otherwise affixed components, or combinations thereof. A single package may be containers of individual components physically associated such that they are considered a unit for manufacture, distribution, sale, or use.

As used herein, "means for communicating information or instructions" is a kit component under any form suitable for providing information, instructions, recommendations, and/or warranties, etc. Such a means can comprise a document, digital storage media, optical storage media, audio presentation, visual display containing information. The means of communication can be a displayed web site, brochure, product label, package insert, advertisement, visual display, etc. DESCRIPTION OF SOME EMBODIMENTS OF THE INVENTION

The present inventors showed for the first time that vegetarian compositions can provide an enhanced palatabi iity when using a liquid meat-free composition in combination with at least one palatability-enhancing ingredient selected from the group consisting of amino acids, carbonyl compounds and combinations thereof.

Vegetarian dog palatabi litv-enhancer

The present invention thus concerns a vegetarian dog palatability-enhancer comprising

- a liquid meat-free composition, and

- at least one palatability-enhancing ingredient selected from the group consisting of amino acids and carbonyl compounds.

The present inventors have surprisingly found that compositions can efficiently enhance palatabii ity of pet foods to dogs even without comprising any animal material. This palatabil ity- enhancer must comprise a liquid meat- free composition and at least one palatability-enhancing ingredient selected from the group consisting of amino acids and carbonyl compounds.

Palatabi lity-enhancers for dogs commonly comprise animal materials, such as animal digests.

The palatability-enhancer of the invention comprises a liquid meat-free composition instead of these animal materials. The substitution according to the invention of these meat-based materials does surprisingly not deteriorate palatabiiity to dogs.

Preferably, the vegetarian dog palatability-enhancer comprises more than 30%, preferably more than 35%>, more preferably more than 40%>, more preferably more than 45%>, more preferably more than 50% by weight of the liquid meat-free composition.

Preferably, the vegetarian dog palatability-enhancer comprises less than 99.9%, more preferably less than 99%>, more preferably less than 97%>, more preferably less than 95%> by weight of the liquid meat-free composition.

The moisture content of the liquid meat-free composition typically ranges from 50 to 100% by weight.

In a particular embodiment, the liquid meat-free composition is an aqueous medium, such as water.

Preferably, the liquid meat-free composition comprises at least one vegetarian protein source, more preferably selected from the group consisting of plants, algae, eggs, milk, insects, and microbial protein sources, even more preferably selected from the group consisting of plants, algae, insects, and microbial protein sources. More particularly, the liquid meat-free composition consists in an aqueous medium, such as water, in combination with at least one vegetarian protein source.

In a particular embodiment, the vegetarian protein source is liquid. In another particular embodiment, the vegetarian protein source is solid, such as powder.

In a particular embodiment, the vegetarian protein source is a plant. Preferably, said plant is an angiosperm, preferably selected from Poaceae and Fabaceae. The present inventors indeed observed that these vegetarian protein sources provide particularly enhanced palatability to dogs.

Preferably, the vegetarian protein source is selected from the group consisting o corn, wheat, rice, barley, millet, soybean, beans, pea, carob, lentil, chickpea, al alfa and peanut. More preferably, the vegetarian protein source is selected from the group consisting of corn, wheat, rice, soybean, beans, pea and carob.

In a particular embodiment, the vegetarian protein source is hydrolyzed. In another particular embodiment, the vegetarian protein source is not hydrolyzed. Indeed, contrary to animal materials which are systematically hydrolyzed in order to be used in palatability enhancers, the inventors have observed that it is not necessary to hydrolyze the vegetarian protein source to enhance palatability to dogs. However, hydrolysis of vegetarian protein source can be performed in order to further enhance palatability.

Preferably, the vegetarian dog palatability-enhancer comprises more than 1%, preferably more than 2%, more prcferabiy more than 3%, more preferably more than 4%, more preferably more than 5%, more preferably more than 6%, more preferably more than 7% by weight of the at least one vegetarian protein source.

Preferably, the vegetarian dog palatability-enhancer comprises less than 99.9%, more preferably less than 99%>, more preferably less than 95%>, more preferably less than 90%, more preferably less than 85%>, more preferably less than 80%>, more preferably less than 70%>, more preferably less than 60%>, more preferably less than 50%>, more preferably less than 40%> by weight of the at least one vegetarian protein source.

In a particular embodiment, a single vegetarian protein source is used. In another particular embodiment, at least two different vegetarian protein sources are used.

Surprisingly, the substitution of animal materials with liquid meat-free composition does not deteriorate palatability. Indeed, the combination of liquid meat-free composition with at least one specific palatability-enhancing ingredient enables to at least maintain the palatability level of dog foods. According to the invention, a palatability-enhancing ingredient of the invention is also a meat- free ingredient and must be chosen between amino acids and carbonyl compounds.

In a particular embodiment, the vegetarian dog palatability-enhanccr comprises more than 0.1%, more preferably more than 0.2%, more preferably more than 0.3% of palatability-enhancing ingredient(s). In a particular embodiment, the vegetarian dog pa latab i 1 i ty- enha ncer comprises less than 60%, more preferably less than 50%, more preferably less than 40%, more preferably less than 30%, more preferably less than 25%, more preferably less than 20% of palatability-enhancing ingredient! s).

In a particular embodiment, the vegetarian dog palatab i I i t y- enha ncer comprises at least one carbonyl composition.

In a first particular embodiment, the vegetarian dog palatability-enhanccr comprises only one palatability-enhancing ingredient. In an example, this palatability-enhancing ingredient is an amino acid. In another example, this palatability-enhancing ingredient is a carbonyl composition.

In a second particular embodiment, the vegetarian dog palatability-enhanccr comprises at least two palatability-enhancing ingredients. In an example, these palatability-enhancing ingredients are different amino acids. In another example, these palatability-enhancing ingredients are different carbonyl compounds. In another example, these palatability-enhancing ingredients are amino acids and carbonyl compounds.

Amino acids usable herein are preferably sulphur-containing amino acid, more preferably selected from the group consisting of cysteine, cystine, methionine, homocysteine, cystathionine, and cysteamine, more preferably selected from the group consisting of cysteine, cystine and methionine.

In a particular embodiment, the vegetarian dog pal atab i I i ty - enha ncer of the invention comprises between 0.1% and 15%, preferably between 0.1% and 10%, more preferably between 0.1 %) and 5%, more preferably between 0.1%» and 4% by weight of sulphur-containing amino acids.

Carbonyl compounds are preferably selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, vitamins, polyphenols, uronic acid, glucose syrups, fructose syrups, caramel, and molasses, and are more preferably selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, vitamins, glucose syrups, fructose syrups, caramel, and molasses. More particularly, carbonyl compounds are selected from the group consisting of xylose, arabinose, ribose, glucose, fructose, mannose, galactose, rhamnose, fucose, glyceraldehyde, dihydroxyacetone, erythrulose, erythrose, threose, ribulose, xylulose, lyxose, lactose, maltose, raffinose, stachyose, vitamins, polyphenols, uronic acid, glucose syrups, fructose syrups, caramel, and molasses. More preferably, carbonyl compounds are selected from the group consisting of xylose, arabinose, ribose, glucose, fructose, mannose, galactose, rhamnose, lactose, maltose, raffinose, vitamins, uronic acid, glucose syrups, fructose syrups, caramel, and molasses. More preferably, carbonyl compounds are selected from the group consisting of xylose, ribose, glucose, fructose, galactose, lactose, maltose, vitamins, glucose syrups, fructose syrups, caramel, and molasses. In a particular embodiment, carbonyl compounds comprise at least monosaccharide(s) as herein defined. In a particular embodiment, carbonyl compounds consist of monosaccharide(s) as herein defined.

In a particular embodiment, the vegetarian dog palatability-enhancer of the invention comprises more than 0.1%, preferably more than 0.2%>, more preferably more than 0.3%>, more preferably more than 0.4%>, more preferably more than 0.5%>, more preferably more than 0.6%>, more preferably more than 0.7%>, more preferably more than 0.8%», more preferably more tha 0.9%», more preferably more than 1.0%», more preferably more than 2.0%», more preferably more than 3.0%», more preferably more than 4.0%», more preferably more than 5.0%» by weight of carbonyl compounds. In a particular embodiment, the vegetarian dog palatability-enhancer of the invention comprises less than 90%», preferably less than 80%», more preferably less than 70%», more preferably less than 60%», more preferably less than 50%» by weight of carbonyl compounds.

The vegetarian dog palatability-enhancer can be dry or liquid.

The vegetarian dog palatability-enhancer can comprise other ingredients (different from liquid meat- free composition, amino acids and carbonyl compounds), such as fats, carbohydrates, additives. in a particular embodiment, the vegetarian dog palatability-enhancer comprises from 1%» to 20%», preferably from 1%» to 15%», more preferably from 1%> to 10%», more preferably from 5%» to 10%» of other ingredients.

Method for preparing a vegetarian dog palatability-enhancer

Another aspect of the present invention concerns a method for preparing a vegetarian dog palatability-enhancer comprising:

a) providing a liquid meat- free composition;

b) optionally, adding at least one palatability-enhancing ingredient selected from the group consisting of amino acids and carbonyl compounds, to said liquid meat- free composition;

c) optionally, thermally treating the thus obtained mixture;

d) optionally, adding at least one palatability-enhancing ingredient selected from the group consisting of amino acids and carbonyl compounds; and

e) obtaining said palatability enhancer.

The person skilled in the art will be able to select appropriate steps, adapt said steps if need be, select appropriate order for the selected steps, given that some steps may be performed concomitantly according to usual practice in the art. In a first particular embodiment, the method for preparing a vegetarian dog palatability- enhancer comprises:

a) providing a liquid meat-free composition;

b) adding at least one palatability-enhancing ingredient selected from the group consisting of amino acids and carbonyl compounds, to said liquid meat-free composition; and

e) obtaining said palatability enhancer.

In a second particular embodiment, the method for preparing a vegetarian dog palatability- enhancer comprises:

a) providing a liquid meat- free composition;

b) adding at least one palatability-enhancing ingredient selected fr m the group consisting of amino acids and carbonyl compounds, to said l iquid meat-free composition;

c) thermally treating the thus obtained mixture; and

e) obtaining said palatability enhancer.

in a third particular embodiment, the method for preparing a v egetarian dog palatability- enhancer comprises:

a) providing a liquid meat- free composition;

b) adding at least one palatability-enhancing ingredient selected from the group consisting of amino acids and carbonyl compounds, to said liquid meat- free composition;

c) thermally treating the thus obtained mixture;

d) adding at least one palatability-enhancing ingredient selected from the group consisting of amino acids and carbonyl compounds; and

e) obtaining said palatability enhancer.

In a fourth particular embodiment, the method for preparing a v egetarian dog palatability- enhancer comprises:

a) providing a liquid meat- free composition;

c) thermally treating the thus obtained mixture;

d) adding at least one palatabi lity-enhancing ingredient selected from the group consisting of amino acids and carbonyl compounds; and

e) obtaining said palatability enhancer.

in some embodiments, step c) consists of heating at a temperature ranging from about 50°C to about 200°C for a period of time ranging from about 10 sec to about 210 min.

In particular, said temperature can be greater than 60°C, more preferably greater than 70°C. In particular, said temperature can be inferior to 190°C, more preferably inferior to 180°C, more preferably inferior to 170°C. Yet in particular, said period of time can range fr m about 15 sec to about 150 min. preferably fr m about 1 mi to about 120 min, yet preferably from about 3 min to about 100 in, even yet preferably from about 5 min to about 80 min.

These parameters are appropriate under standard atmospheric conditions of temperature and pressure. However, the skilled person will be able to adapt these parameters under other conditions.

in practice, depending upon the duration of the thermal treatment, the skilled artisan will be able to select, in light of his general knowledge in the art, an appropriate method among standard methods for heating food compositions such as batch cooking, semi-continuous cooking, continuous cooking, and the like.

Preferably, a step b) and a step c) are performed. In other terms, at least one amino acid and at least one carbonyl composition are added to the liquid meat-free composition and the mixture is thermally treated. I f so, the thermal treatment enables the amino acids and carbonyl composition to react together, typically in a Mai Hard reaction. The thus obtained vegetarian dog palatability-enhancer is particularly efficient in enhancing palatabil ity to dogs. The method as above described can comprise an additional step f) of diying the palatability- enhancer. Drying step is routine for the skilled artisan. Typical ly, drying is performed so as to remove any excess water. In particular, the resulting water content is less than or equal to about 10%, preferably fr m about 1 to about 8%, by weight f the thus palatability-enhancer. For example, a dry palatability-enhancer is obtained by combining the palatability-enhancer resulting from step e), with carriers as defined above in appropriate proportions, and by blending the components. The mixture is then dried by evaporation at an appropriate temperature, and a dry composition is obtained.

An object of the present invention relates to a vegetarian dog palatabi lity-enhancer obtained by one of the method as above described.

Dog food comprising the vegetarian dog palatability-enhancer

Another aspect of the invention consists in a dog food comprising the vegetarian dog palatability-enhancer as above described.

In all aspects of the present invention, said dog food is preferably a nutritionally complete food. The dog food can be a dry dog food, a semi-moist dog food or a wet dog food, in particular, said dog food can be in the form of dry kibbles, chunk- in-"X" products, and loafs. Preferably, the dog food is a dry dog food, in particular a dry kibble. In a particular embodiment, drinks and beverages are excluded.

The dog food can comprise pet food ingredients such as other palatability enhancers, proteins, peptides, amino acids, grains, carbohydrates, fats or lipids, flav ours, additiv es. The food balance. including the relative proportions of vitamins, minerals, lipids, proteins and carbohydrates, is determined according to the known dietary standards in the veterinary field, f r example by following recommendations of the National Research council (NRC), or the guidelines of the American Association of Feed Control Officials (AAFCO).

Advantageously, the dog food is a vegetarian dog food. The dog food is thus entirely vegetarian or meat-free.

Preferably, said dog food comprises at least 0.5 %, at least 1%, at least 2%, at least 3%, at least 4%, at least 5% by weight of said vegetarian dog palatabiiity-enhancer, based on the total weight of said dog food.

Said dog food can comprise from 0.5% to 50%, preferably from 0.5%> to 40%, more preferably from 0.5% to 30%, more preferably from 0.5% to 20%, %, more preferably from 0.5% to 10%, more preferably fr m 0.5 to 5%, more preferably fr m 0.5% to 4% of said vegetarian dog palatabiiity- enhancer (%> based on the total weight of said dog food).

Method for producing a dog food having enhanced palatabilitv

Another aspect of the present invention concerns a method for producing a dog food having enhanced palatabilitv comprising:

a) adding to a dog food, at least one vegetarian dog palatabiiity-enhancer as above described; and,

b) obtaining a dog food having enhanced palatabilitv.

Dry dog food, such as dry kibbles, wet dog foods and semi-moist dog foods can commonly be prepared by different methods known by the skil led person.

Step a) can be performed by adding the palatabi iity-enhancer to a dog food either by coating r by inclusion.

For example, one can cite a method for coating diy pet foods such as dry kibbles. Uncoated kibbles can be placed in a container such a tub or a coating drum for mixing. The vegetarian palatabilitv enhancer may then be applied, as either a liquid or a powder. A fat can be previously sprayed onto dry kibbles. Alternatively, a fat and the vegetarian dog palatabiiity-enhancer can be mixed and applied concurrently.

Alternatively, the vegetarian dog pa 1 a tab i I i ty- e nh a ncc r can be incorporated r included into a dry dog food according to the following illustrative method. The vegetarian dog palatabiiity-enhancer is typically contacted with the raw ingredients of the pet food preparation prior to cooking. For example, the vegetarian dog palatabi lity-enhancer is combined to proteins, fibre, carbohydrates and/or starch, etc., of the dog food preparation and is cooked with those materials in the cooker-extruder.

Inclusion into moist pet foods can be achieved as follows. The vegetarian dog palatability- enhancer can be applied in a gravy- or jelly-type matrix during the blending process in addition to the other pet food ingredients. The vegetarian dog palatability-enhancer can also be applied into a meat-by mixtures for chunks or loaf preparation. In this case, it can be added to raw materials before or after the grinding process. The meat-by mixture may be cooked in a steam or grilling oven in the case of chunks manufacturing, or directly sealed in cans in the case of loaf manufacturing.

Method for enhancing the palatability of a dog food

Yet another aspect of the present invention is related to a method for enhancing the palatability of a dog food, wherein said method comprises:

a) adding to a dog food, a vegetarian dog palatability-enhancer as above described; and

b) obtaining a dog food having enhanced palatability.

The above-mentioned technical features recited for the method for producing a dog food hav ing enhanced palatability can also apply to this method for enhancing the palatability of a dog food.

Method for feeding dogs

Another aspect of the present invention concerns a method for feeding a dog comprising at least:

a) providing a dog food as above described; and

b) feeding said dog food to the dog.

Method for increasing dog food intake

Another aspect of the present invention concerns a method for increasing dog food intake of a dog comprising at least the steps consisting of:

a) providing a dog food as above described; and

b) feeding said dog food to the dog.

The dog food intake is increased in particular compared to another dog food which does not comprise a composition according to the invention. Moreover, the dog food intake is at least maintained, although the palatability-enhancer is a vegetarian palatability-enhancer, compared to a dog food comprising a meat-based palatability-enhancer.

Kit for enhancing palatability of a dog food Another aspect of the present inv ention concerns a kit for enhancing palatabi !ity of a dog food comprising at least the following components, in one or more containers in a single package:

a) at least one vegetarian dog pa!atabi!ity-enhancer as above described; and

b) optionally, at least one dog food ingredient.

Particular kits according to the present invention further comprise a means for communicating information or instructions, to help using the kits' elements.

EXAMPLES

1. MATERIALS AND METHODS

1.1. Preparation of dog foods comprising vegetarian dog palatability-enhancers

First, a mixture was prepared comprising:

water (from about 78 to 84%) and optionally one or more vegetable protein sources (from about 7 to 12%),

optionally one or more amino acids (about 1% to 3.5%),

optionally one or more carbonyl compounds (from about 3% to 12%).

Optionally, a thermal treatment was performed.

Finally, additives (from about 0.5% to 7%), optionally one or more amino acids (0.5%), and optionally one or more carbonyl compounds (from about 0.3% to 2%) were then added to the mixture.

The formulations of the vegetarian dog palatability-enhancers are described in Table 1 below, wherein percentages are expressed by weight of palatability- enhancer.

Table 1

Before thermal treatment Therma After thermal treatment

Vegetarian I

Carbonyl Amino Carbonyl protein Amino acids treatme

compounds acids compounds source nt

Sulphur-

Carob 30 min,

PE1 containing Monosaccharide - - meal 95°C

amino acids

30 min,

PE2 Com meal - - 95°C - Vitamin

PE3 Com meal - - - - Vitamin

Sulphur-

30 min, containing

PE4 Com meal - - Vitamin

95°C amino

acids

Sulphur-

30 min, containing

PES - - Molasses Vitamin

95°C amino

acids

Sulphur-

Soybean 30 min,

PE6 containing Monosaccharide - - meal 95°C

amino acids

Sulphur-

30 min,

PE7 Pea meal containing Monosaccharide - Vitamin

95°C

amino acids

Sulphur-

30 min,

PE8 Rice meal containing Monosaccharide - Vitamin

95°C

amino acids

Sulphur-

30 min, Vitamin,

PE9 Com meal containing Monosaccharide - 95°C monosaccharide amino acids

20 min,

PE10 Com meal - - - Vitamin

75°C

Sulphur- 30 min,

PE11 Com meal containing Monosaccharide 95°C - - amino acids

Sulphur- 30 min,

Monosaccharide, Vitamin,

PE12 - containing 95°C - molasses monosaccharide amino acids The vegetarian palatability-enhaneers were then added to dry dog kibbles by coating (2% to 3.5%), previously coated with fat (6%) (so as to obtain experimental diet "X" coated with PE"X" wherein X is from 1 to 12). Control dog kibbles were also coated with 6% of fat and with the same amount of meat-based palatabiiity-enhancer.

1.2. Determination of palatability with a two-bowl test

Operating method of the test:

The palatability of two products was assessed at Panelis (France), using a two-bowl test (two short meals per day for two days) on 36 dogs. Identical amounts of food product A and food product B were weighed out and placed in identical bowls. The amount present in each ration enables the daily requirements to be met. If animals have higher or lower consumption compared to predetermined values (which are function of, e.g., the animal weight and/or metabolism), they are not taken into account into statistical treatment. The final intake of each food was measured. The results are shown as relative consumption ratios of A or B.

Statistical analysis

Statistical analysis was used to determine if there was a significant difference between the 2 ratios. A Student's t-test with 3 error thresholds, namely 5%, 1% and 0.1%, was performed.

Significance levels are noted as below:

NS not significant (p > 0.05)

* significant (p < 0.05)

** highly significant (p < 0.01)

*** very highly significant (p < 0.001)

2. RESULTS

Versus tests were performed in order to compare palatability of dog foods comprising vegetarian palatability-enhaneers according to the invention (Experimental Diets) and dog foods comprising commercial meat-based palatability-enhaneers (Control Diets).

Results are shown in Table 2.

Table 2

Control Diet Experimental Diet 4 37 63 *

Control Diet Experimental Diet 5 52 48 NS

Control Diet Experimental Diet 6 33 67 **

Control Diet Experimental Diet 7 40 60 NS

Control Diet Experimental Diet 8 40 60 NS

Control Diet Experimental Diet 9 37 63 *

Control Diet Experimental Diet 10 47 53 NS

Control Diet Experimental Diet 11 32 68 **

Control Diet Experimental Diet 12 53 47 NS

As shown in Table 2, palatability to dogs of kibbles comprising vegetarian palatability- enhancers is at least as equivalent as kibbles comprising meat-based palatability-enhancers when the vegetarian palatability-enhancer comprises a liquid meat-free composition and amino acids and/or carbonyl compounds. These amino acids and carbonyl compounds can be incorporated into the palatability-enhancer either before thermal treatment, or after thermal treatment. Enhanced palatability is also obtained when no thermal treatment is performed, it should also be noted that palatability is generally further enhanced when a vegetarian protein source as well as both amino acids and carbonyl compounds are used.