What Is Cold-Pressed Pet Food? A Complete Guide for OEM Product Development

When planning or developing premium pet food, you may come across the term “cold-pressed.” It is often associated with overseas premium brands and positioned as a processing method that helps preserve the texture, aroma, and character of ingredients. However, there is still limited Japanese-language information that clearly explains what cold pressing actually is, how it works, how it differs from other manufacturing methods, and what types of products it is best suited for.

This article explains the cold-pressed manufacturing method in a way that marketing and product planning professionals can understand, even without deep technical knowledge of pet food production. Drawing on publicly available manufacturing engineering knowledge, it covers the mechanism of cold pressing, how it differs from extrusion, oven baking, and air drying, and how to select the right manufacturing method based on product concept.

What You Will Learn in This Article

• What cold pressing is: definition and summary
• How cold pressing works: pressure, friction, and non-expanded structure
• How it differs from extrusion
• How it compares with oven baking and air drying
• How to choose a manufacturing method by product concept

What Is Cold Pressing?

Cold pressing is a pet food manufacturing method in which ingredients are compressed and formed under pressure without applying high levels of external heat. In contrast to conventional dry pet food produced by extrusion, where dough is expanded under high temperature and high pressure, cold-pressed food is compacted without expansion and then dried at low temperature. As a result, the kibble is not light and puffed, but dense and tightly compressed.

UK Pet Food, the UK pet food industry association, describes cold pressing as a process in which ingredients are mixed, subjected to minimal heating, and compressed at low temperature into solid pellets or shapes. The two key points here are “minimal heating” and “compression.” These are the essential features that distinguish cold pressing from other processing methods.

Why Is It Called “Cold”?

It is called “cold” because the main manufacturing process does not rely on high external heat. In extrusion, dough is heated to more than 90°C through external heat and high shear. In cold pressing, the compression stage itself does not involve the application of substantial external heat.

However, “cold” does not mean completely unheated or raw. As explained later, some heat is generated by friction during compression, and a low-temperature drying stage is also used after forming.

The Cold-Pressed Manufacturing Process

Cold-pressed pet food is generally produced through the following sequence:

1. Weighing
2. Milling
3. Mixing
4. Compression forming
5. Low-temperature drying
6. Cooling
7. Packaging

The key points are that fat-containing ingredients are blended as powders before compression, and that the compressed kibble is then dried at low temperature to reduce moisture.

Although details vary depending on equipment and formulation, a typical cold-pressed process can be summarized as follows.

1. Weighing and Formulation: Ingredients are weighed according to the target formulation.
2. Milling: Ingredients are ground to a consistent particle size. Controlling particle size helps ensure that each formed piece has a more uniform composition after compression.
3. Mixing: The milled ingredients are blended evenly. In cold pressing, oils and fats are commonly incorporated into the ingredient blend at this dry-blending stage. This makes it easier to design a product that does not depend heavily on surface fat spraying after forming, unlike many extruded products.
4. Compression Forming: The blended material is pushed through holes in a thick die, extruded into rods, and cut. This is the core of cold pressing: low-temperature compression forming.
5. Low-Temperature Drying: The compressed pieces are dried at low temperature to reduce moisture. This drying stage is an important feature of cold pressing. The process can be understood as a two-step approach: low-temperature compression followed by low-temperature drying.
   
   The exact drying conditions vary depending on equipment and product design, but cold-pressed products generally avoid high-temperature expansion and instead use a relatively gentle drying process to reduce moisture.
6. Cooling: After drying, the kibble is cooled.
7. Packaging: The finished product is packaged for sale.

Why Fat Inclusion Matters

Expanded extruded kibble has many internal pores and surface voids. This porous structure makes it easy to apply oils and palatants after forming, allowing them to adhere to or penetrate the surface.

Cold-pressed kibble, by contrast, is non-expanded and has fewer voids. This makes it less suited to relying on post-coating. For that reason, cold-pressed formulations often incorporate oils and fats into the dry blend from the beginning. This can be considered a formulation advantage, as it helps distribute the natural fats and aromas of the ingredients throughout the dough rather than concentrating them mainly on the surface.

How Cold Pressing Works: Pressure, Friction, and Non-Expansion

The mechanism of cold pressing is similar to compression forming used in pellet mills for livestock feed. As the material passes through the resistance of thick die holes, internal pressure increases and the particles bind together.

Some friction heat is generated, but the process does not involve the high external heat used in extrusion. The most important feature is that cold-pressed kibble does not expand. This non-expanded structure is the defining characteristic that separates cold pressing from many other dry pet food processing methods.

This section explains two points that are often overlooked in Japanese-language discussions: why the product can bind at low temperature, and why it does not expand.

Where Does the Pressure Come From?

It is most accurate to understand cold pressing as a compression forming method similar to pellet milling, without getting too deeply into the specific die design, such as ring die or flat die systems.

In pellet mill engineering, three main types of pressure are generally involved during forming:

1. The pressure applied by the roll or roller as it pushes material into the die holes
2. The resistance of the die itself, meaning the resistance encountered as material passes through the holes
3. The combined effect of roll pressure and friction pressure generated by the formulation itself

In other words, cold pressing does not soften the dough by applying external heat. Instead, it increases internal pressure by forcing the material through resistant die holes. This physically compresses the particles together and forms the kibble.

How Much Friction Heat Is Generated?

Because the material is forced through a resistant die, friction occurs between the material and the die surface, as well as between ingredient particles. This generates some heat.

However, this is different in nature from the active external heating used in extrusion. The key point is that the temperature rise from friction depends strongly on how warm and moist the material is before entering the die, as well as the compression ratio. When external heating is limited, the temperature rise tends to remain within a relatively moderate range.

This relationship is supported by measured data from livestock feed pelleting. However, the following figures are from pellet mill data for animal feed and should not be interpreted as the actual processing temperature of cold-pressed pet food. They are useful only as a reference for understanding how friction heat varies depending on preconditions.

According to pellet mill engineering data, when material enters the die at a relatively low temperature of about 120°F, or approximately 49°C, the pellet exiting the die may reach about 160°F, or approximately 71°C. This represents a friction-related temperature increase of about 40°F, or approximately 22°C, meaning that around 33% of the heat is generated by friction.

On the other hand, when the material is preconditioned to a higher temperature of about 175°F, or approximately 79°C, the pellet exits at about 180°F, or approximately 82°C. In this case, the temperature increase is only about 5°F, or approximately 3°C, and friction accounts for about 3% of the heat.

The key takeaway is not the specific numbers themselves. Actual cold-pressed pet food temperatures vary depending on formulation, moisture, die thickness, compression ratio, and equipment. The important point is that, when external heating is suppressed, friction-related temperature increases tend to remain more moderate than in extrusion.

Why Does Cold-Pressed Kibble Not Expand?

The non-expanded structure is the defining feature that separates cold pressing from extrusion and other dry processing methods.

In extrusion, starch gelatinizes under high temperature and pressure. When the dough exits the die and is suddenly released to atmospheric pressure, the superheated moisture inside rapidly vaporizes. This steam expands the kibble from the inside.

Cold pressing does not create this “high temperature and high pressure followed by sudden pressure release” condition. Instead, the material is formed through mechanical compression and binders at low temperature without expansion.

As a result, cold-pressed kibble does not contain large internal voids. It has a dense, tightly compressed structure. UK Pet Food also describes cold-pressed pet food as dense. This “non-expanded equals high-density” characteristic is the starting point for many of its design properties, including density, whether the product floats or sinks, and how easily it breaks down.

Differences Between Extrusion and Cold Pressing

The biggest difference is whether the kibble expands.

Extrusion uses high temperature and high pressure to expand the dough and create a light, porous kibble. Cold pressing does not expand the dough and instead creates a dense kibble. Most commercial dry pet food is extruded, while cold pressing can be understood as a method located at the opposite end of the processing spectrum.

This section is central to understanding cold pressing. To understand cold-pressed pet food, it is first necessary to understand how conventional dry pet food is typically made. The extrusion process itself is explained in more detail in a separate article on dry dog food manufacturing.

Why Does Extruded Kibble Expand?

It is sometimes misunderstood that extruded kibble expands because of vacuum. This is not accurate.

Inside an extruder, ingredients are heated and mixed under high temperature, high pressure, and high shear. Starch gelatinizes and becomes a flowable dough. When this dough is pushed through the die and exits the extruder, pressure suddenly drops to atmospheric pressure.

Under pressure, water can remain liquid even at temperatures above its normal boiling point. But once the dough is released to atmospheric pressure, this superheated moisture rapidly turns into steam. That steam expands the dough from within and creates countless air cells. After drying, these air cells remain, resulting in a light, porous kibble.

In short, expansion does not occur because of vacuum. It occurs because water vaporizes during the sudden pressure drop from high temperature and high pressure to atmospheric pressure. Understanding this mechanism also makes it clear why cold-pressed kibble does not expand.

Why Porous Kibble Is Easy to Post-Coat

Expanded kibble has many pores on the inside and surface, making it easy to spray fats and palatants after forming and allow them to penetrate. This is why many commercial dry pet foods use post-coating to improve palatability.

Cold-pressed kibble, by contrast, is non-expanded and has fewer voids. It is therefore less suited to relying on post-coating, which is why oils and fats are often incorporated into the dry blend from the beginning.

The Temperature Difference Is Significant

Extrusion and cold pressing operate in very different temperature ranges.

In extrusion, temperature varies by stage. For example, in dog food extrusion, the preconditioner, where steam is used to preheat and adjust moisture, may be set at around 90°C. The subsequent extruder barrel may reach the 120–150°C range through mechanical energy and external heaters, with internal pressure reported to reach 30–60 bar.

In other words, extrusion generally operates in a heating zone above 90°C, with some stages reaching 120–150°C. Cold pressing, as explained above, avoids high external heat and finishes with low-temperature drying. This temperature difference creates a meaningful difference in thermal load on ingredients.

For a comparison of extrusion and cold pressing, see Table 1 below.

Table 1. Differences Between Extrusion and Cold Pressing

Perspective	Extrusion	Cold Pressing
Dough expansion	Expands, creating a porous and light structure	Does not expand; non-expanded and dense
Main principle	High temperature and high pressure followed by vaporization of moisture at atmospheric pressure	Material is forced into die holes and compressed under pressure
Heat level	High; generally above 90°C. Preconditioner around 90°C, barrel may reach 120–150°C	Low; no high external heat plus low-temperature drying
Starch gelatinization	Actively promoted	Relatively less dependent on gelatinization
Post-coating	Easy because of porous structure	More difficult; fat inclusion in the blend is generally more common
Kibble density	Lower due to expansion and internal voids	Higher due to non-expanded compact structure
Market adoption	Majority of commercial dry pet food	Limited; mainly used in premium segments

Note: Temperature and density vary depending on formulation and equipment. The table should be read as a general reference.

Comparing Oven Baking, Cold Pressing, and Air Drying

These three methods differ mainly in how heat is applied and in the final product texture.

Oven baking slowly bakes and sets the product at low temperature over time. Cold pressing compresses the material at low temperature. Air drying removes moisture through low-temperature drying.

As a general tendency, the thermal load on ingredients is often considered to follow this order:

Extrusion > Oven baking > Cold pressing

Air drying is slightly different because it is primarily a drying method rather than a compression or expansion method.

In the premium pet food segment, oven baking, cold pressing, and air drying are often compared as alternatives to extrusion. Their characteristics are summarized below.

General Trend in Thermal Load

When major dry processing methods are arranged by the general thermal load placed on ingredients, the order can be understood as follows. This comparison is not about absolute peak temperature alone, but about the overall thermal burden created by the process.

Extrusion: Generally Above 90°C

Extrusion has the highest thermal load among these methods. It supports starch gelatinization, expansion, and pathogen reduction. As noted above, the preconditioner may be around 90°C, while the barrel can reach the 120–150°C range.

Oven Baking: Low-Temperature, Long-Time Slow Baking

Oven baking is generally considered gentler than extrusion. In pet food, oven baking usually does not mean high-temperature baking like a household oven or baked confectionery. Instead, it generally refers to low-temperature, slow baking over time.

For example, some premium brands describe baked kibble as being baked “low and slow” on a slow-moving conveyor at low temperature for approximately 10 minutes, reaching at least 175°F, or around 79°C, after baking. However, this is one example disclosed by a specific brand and should not be treated as the standard condition for all baked kibble.

Actual temperature and time vary depending on equipment, kibble size, moisture, ingredient composition, and the food safety plan. UK Pet Food also states that baking uses a lower temperature than extrusion and produces a denser product.

Cold Pressing: No High External Heat Plus Low-Temperature Air Drying

Cold pressing does not use substantial external heat during compression forming, and the final drying stage is also low-temperature. It is therefore positioned as one of the gentlest methods in terms of thermal load.

The order is a general tendency only. Temperatures vary depending on formulation and equipment. The important point is not the absolute number alone, but the product development implication: different manufacturing methods impose different degrees of thermal load on ingredients.

How Air Drying Should Be Positioned

Air drying appears as the finishing step in cold pressing, but it is also discussed as a separate processing category.

UK Pet Food describes air drying as a process in which food is slowly dried at low temperature without freezing, gradually removing moisture. It notes that air-dried products have a softer texture than kibble while remaining shelf-stable, and highlights nutrient retention as one of the features.

Cold pressing can be understood as “compression forming plus low-temperature drying.” Air-dried products, by contrast, are not primarily designed around compression forming. They are designed around moisture removal through low-temperature drying, resulting in a different texture and product concept.

For a comparison of the four main methods, see Table 2 below.

Table 2. Comparison of Extrusion, Oven Baking, Cold Pressing, and Air Drying

Processing Method	General Heat Application	Structure	Main Texture
Extrusion	High temperature and high pressure; generally above 90°C	Porous and expanded	Light and crunchy
Oven baking	Low-temperature, long-time slow baking; gentler than extrusion	Relatively dense	Baked and firm
Cold pressing	Low-temperature compression plus low-temperature drying	Non-expanded and high-density	Tightly compacted
Air drying	Mainly low-temperature drying	Dried and formed	Somewhat softer

Note: Temperature and texture vary depending on formulation and equipment. This table summarizes general tendencies.

How to Choose a Manufacturing Method by Product Concept

The right manufacturing method should be selected by working backward from the product concept.

Two especially important questions are:

• How much fresh meat do you want to include?
• How high do you want the animal protein ratio to be?

However, the upper limits are not determined by processing method alone. They depend heavily on equipment and formulation. If a product concept aims to emphasize premium quality and meat richness, it is important to understand the general tendencies of each manufacturing method and then verify feasibility through factory-specific trials.

This is the most practical section for OEM planning. Processing methods should not be judged simply as “good” or “bad.” They should be selected based on compatibility with the product concept.

The Amount of Fresh Meat Depends on Equipment and Formulation

or premium products that emphasize meat richness, the amount of fresh meat that can be included is often central to the product story.

However, the maximum inclusion level of fresh meat or high-moisture ingredients is not fixed by processing method alone. It varies significantly depending on equipment, ingredient moisture, fat content, particle size, binders, and drying conditions.

In general, because cold pressing forms the product without expansion, excessive high-moisture ingredients can make it difficult to maintain kibble hardness and shape. Extrusion also requires balance between expansion and formability. The final upper limit must be confirmed through testing at each manufacturing facility.

As a broad generalization, the tendencies can be summarized as follows:

• Oven baking: fresh meat is generally difficult to use at high levels because the baking process is not well suited to formulations with high fresh meat ratios.
• Cold pressing: excessive high-moisture ingredients can make forming difficult because the product is compressed without expansion, making texture, hardness, and shape retention important constraints.
• Extrusion: balance with expansion and formability is required, so high-moisture inclusion must be evaluated against whether stable extrusion and expansion are possible.

As a practical reference, some OEM environments may consider approximately 25% fresh meat for cold pressing and around 30% for extrusion as initial evaluation points. However, these are practical reference figures that depend on equipment and formulation. They are not general guaranteed values.

The inclusion limit is not only about palatability. It is also a manufacturing constraint: whether the material can actually be formed into stable kibble. In cold pressing, increasing fresh meat or other high-moisture ingredients too much can make it difficult to maintain hardness and shape because the kibble is compacted without expansion.

How to Think About Animal Protein Ratio

The amount of fresh meat and the total amount of animal protein are different metrics.

Total animal protein can be designed through a combination of fresh meat, meat meal, dried meat, hydrolyzed protein, and fats. Depending on the manufacturer and equipment, high animal-derived ingredient ratios may be possible. However, levels such as 70–80% require individual validation, including formability, drying performance, cost, and nutritional balance.

In practice, the decision can be organized as follows:

1. If you want to emphasize the freshness of fresh meat, focus first on manufacturing methods that can allow relatively more flexibility with high-moisture ingredients, such as extrusion or cold pressing, and confirm the practical upper limit through factory trials.
2. If you want to emphasize total animal protein or high-protein positioning, it may be possible to achieve a high animal protein ratio through the use of meals and hydrolyzed proteins, even in baked or pressed formats. However, formability, drying performance, and cost must be individually assessed.
3. If you want to emphasize low-temperature processing, ingredient aroma, and a more natural ingredient impression, cold pressing and air drying are often compatible options.

For product concept compatibility by processing method, see Table 3 below.

Table 3. Product Concept and Compatible Processing Methods

Product Concept Axis	Compatible Processing Methods, General Tendency	Notes
Fresh meat positioning	Extrusion / Cold pressing	Flexibility for high-moisture ingredients varies by equipment and formulation; factory-level confirmation is required
High total animal protein	Baking / Pressing with meals or other dried animal proteins	High animal protein designs may be possible, but individual validation is required
Low-temperature processing, aroma, ingredient character	Cold pressing / Air drying	Compatible with concepts that avoid high external heat
Crunchy texture and cost efficiency	Extrusion	Mainstream commercial method; post-coating is easy
Moist and softer texture	Air drying	Drying-centered method with a softer texture

Note: These are general compatibility tendencies. Final manufacturing feasibility and formulation limits must be confirmed individually based on ingredients, equipment, and product specifications.

Key Design Considerations

When selecting cold pressing, it is important to understand both the advantages and constraints of a low-temperature process.

Key design considerations include temperature and vitamins, density and feeding amount, animal protein ratio, and the possibility of designing a product that breaks down easily when exposed to moisture or stomach acid. Understanding both the benefits and limitations is essential for successful product commercialization.

This section goes deeper into technical issues that directly affect planning and formulation decisions.

Consideration 1: Temperature and Vitamins

One commonly discussed advantage of low-temperature processing is that it may be gentler on heat-sensitive nutrients.

In high-temperature, high-shear processes such as extrusion, some vitamins are known to degrade. According to peer-reviewed and review-level knowledge, approximately 30–40% of vitamins added before extrusion may be lost during the extrusion process. In the case of vitamin A, one report found that about 26% was lost during preconditioning, and that cumulative loss reached approximately 34% relative to the initial level after subsequent extrusion and drying. It is important to note that this 34% figure is a cumulative loss rate based on the initial inclusion level, not a simple sum of losses at each stage.

In practice, this is why vitamin premixes are commonly over-formulated to account for expected processing losses.

Because cold pressing avoids high external heat, it may have the potential to reduce heat-related vitamin losses relative to higher-temperature methods. However, this is not a conclusion based on direct comparative testing of cold-pressed pet food itself.

It is also inaccurate to say that nutrients are completely retained simply because the process is low-temperature. Nutrients can change due to drying, oxidation during storage, and other factors unrelated to peak processing temperature. Final nutritional adequacy must be verified through individual formulation, ingredient, and storage design regardless of processing method.

Consideration 2: Density and Feeding Amount

Because cold-pressed kibble is non-expanded and dense, its weight per unit volume, or bulk density, tends to be higher than that of expanded extruded kibble.

Bulk density is usually expressed as grams per liter. For example, a value of 600 g/L means that approximately 600 grams of kibble, including the voids between pieces, fits into a one-liter container.

Extruded kibble has many voids due to expansion and therefore tends to have lower density. Some products may float in water. In research, wet bulk density of extruded kibble has been adjusted to 330 g/L. Cold-pressed kibble, on the other hand, is more compact and therefore heavier relative to its visual volume.

This matters for feeding amount design and for concepts related to satiety. However, specific density values vary by product and should not be treated as fixed universal values.

Consideration 3: Breakdown in Moisture and Regurgitation

Cold-pressed kibble is dense, but it is generally formed through mechanical compression and binders rather than being strongly bound by a gelatinized starch matrix as in extrusion.

For this reason, cold-pressed products can be designed to break down relatively easily when exposed to water or stomach acid. UK Pet Food and some premium processing explanations describe cold-pressed products as loosening into a porridge-like consistency when soaked in water or dissolving from the outside inward.

This breakdown property is sometimes discussed in relation to regurgitation caused by rapid eating. However, it is not accurate to claim that a breakdown-prone structure prevents regurgitation. Regurgitation can be influenced by eating speed, feeding method, individual differences, and other factors.

This article therefore limits the point to the manufacturing characteristic: cold-pressed products can be designed to break down more easily in moisture or stomach acid. It does not guarantee improvement of any specific symptom.

Summary of Design Implications

Cold pressing combines several features:

• Low temperature
• Non-expanded structure
• High density
• Potential for easier breakdown in moisture

These characteristics can support product concepts such as preserving ingredient aroma, designing feeding amount and satiety, or creating a kibble that loosens more easily in the stomach.

At the same time, cold pressing also has constraints:

• It is less suited to relying on post-coating
• High-moisture ingredients can make forming difficult
• The process has formulation and forming limitations

The key is to evaluate whether these advantages and constraints fit the intended product concept.

Positioning in the Japanese Market

In Japan, compared with extruded products, there are still relatively few products and technical explanations that clearly communicate cold pressing as a manufacturing method. This creates room for differentiation for brands that can explain the method accurately.

In overseas premium segments, cold pressing is already established as a processing category. In Japan, however, both consumer and business understanding are still developing.

For product planning and marketing, this has two implications.

1. Opportunity for Early Positioning:
   Because clear explanations are not yet widely available, a brand that can explain why it uses cold pressing in an accurate and accessible way can make the manufacturing method part of its brand story. The ability to translate the technical mechanism into language that customers can understand may become a starting point for differentiation.
2. Need to Avoid Misleading Claims:
   At the same time, inaccurate claims such as “cold-pressed equals raw” or “low temperature means nutrients are completely preserved” create risks in terms of both regulation and brand trust. Claims should be carefully worded based on accurate technical understanding and appropriate qualification.

A manufacturing method is not merely a production technique. It is also a language that communicates what a brand values. The real planning challenge is how to position cold pressing within the brand’s overall product concept.

Conclusion

1. Cold pressing is a manufacturing method in which ingredients are compressed and formed under pressure without high external heat, then dried at low temperature. Its essence lies in minimal heating and compression.
2. The core mechanism is pressure, friction, and non-expansion. It is a compression forming process similar to pellet milling, where die resistance increases internal pressure and binds particles together. Some friction heat occurs, and the degree of temperature rise depends on preconditioning temperature, moisture, and compression ratio. When external heating is limited, the temperature rise tends to remain moderate. Livestock feed pelleting data provides useful reference examples for understanding this mechanism.
3. The decisive difference from extrusion is whether the kibble expands. Expansion is not caused by vacuum. It is caused by rapid vaporization of moisture when material moves from high temperature and high pressure to atmospheric pressure. Cold pressing does not create this condition, so the kibble remains non-expanded and dense.
4. Manufacturing method selection should start from the product concept. The upper limit for fresh meat and high-moisture ingredients is not determined by processing method alone. It depends on equipment and formulation and must be confirmed through factory testing. In some OEM contexts, around 25% fresh meat for cold pressing and around 30% for extrusion may be used as practical evaluation points, but these are not guaranteed values. High animal protein designs, including levels such as 70–80%, may be possible in some cases, but require individual validation of formability, drying performance, cost, and nutritional balance.
   
   In terms of thermal load, the general tendency is extrusion > oven baking, based on low-temperature slow baking, > cold pressing. However, exact conditions vary by formulation and equipment.
5. From a design standpoint, both advantages and constraints must be considered. Cold pressing may help reduce heat-related nutrient losses compared with higher-temperature methods, but this is not a conclusion based on direct comparative testing of cold-pressed products. Cold pressing is also less suited to post-coating, and excessive high-moisture ingredients can create forming challenges. Products can be designed to break down more easily, but this does not guarantee improvement of any specific symptom.
6. In Japan, cold-pressed products and technical explanations are still not widespread compared with extruded products. This creates an opportunity for brands that can communicate the meaning of the process accurately.

Manufacturing methods should not be selected based on a simple ranking of good or bad. They should be selected based on compatibility with the product concept. Cold pressing, with its combination of low temperature, non-expansion, and high density, can be a powerful option for supporting specific premium pet food brand concepts.

Frequently Asked Questions

Q1. Is cold-pressed pet food the same as raw food?

No. Cold pressing is a low-temperature process, but it is not the same as raw food. In particular, when animal-derived ingredients are used, UK Pet Food states that these ingredients are heat-treated before pelleting. This means cold-pressed products may use ingredients that have already been heat-treated at the raw material stage and then compressed at low temperature. It is important not to equate low temperature with raw.

Q2. Is cold-pressed food always more digestible than extruded food?

No. It is not accurate to say “always.” Low-temperature processing may be gentler on certain heat-sensitive nutrients, but digestibility is affected by many factors, including ingredients, formulation, and individual animal differences. It is not accurate to determine digestibility superiority based on processing method alone. A digestibility-conscious product can be designed, but final evaluation requires individual validation.

Q3. Why is fat not sprayed onto cold-pressed kibble afterward?

Because cold-pressed kibble is non-expanded and has fewer internal voids, it is less suited to absorbing fat through post-coating. Instead, oils and fats are commonly incorporated into the dry blend from the beginning. This can help distribute the natural fats and aromas of the ingredients throughout the product.

Q4. Why does cold-pressed kibble break down when soaked in water?

Cold-pressed kibble is generally formed through mechanical compression and binders rather than being strongly bound by a gelatinized starch matrix. As a result, it can be designed to break down relatively easily when exposed to water or stomach acid. However, this does not mean that it prevents regurgitation. The point should be understood as a manufacturing characteristic, not a guaranteed health or symptom-related effect.

Q5. Is oven-baked pet food baked at high temperature like a household oven?

Generally, no. Pet food oven baking is usually understood as low-temperature, long-time slow baking rather than rapid high-temperature baking like household ovens or baked confectionery. One premium brand describes its baked kibble as being baked “low and slow” and gives approximately 79°C as an example of product temperature after baking. However, this is one company’s disclosed example and not a universal standard for all baked kibble. This low-temperature slow-baking concept is why oven baking is generally considered gentler than extrusion in terms of thermal load on ingredients.

Q6. What should a company consider first when developing a cold-pressed private-label or OEM product?

The starting point should be the product concept. Clarify what the product needs to communicate: fresh meat, high protein, low-temperature processing, ingredient aroma, satiety, or another point of differentiation. Then evaluate whether the manufacturing characteristics of cold pressing—such as fresh meat limitations, animal protein design, density, and breakdown properties—fit that concept. Fresh meat and high-moisture ingredient limits vary depending on equipment and formulation, and they must be confirmed through factory trials. Manufacturing feasibility and claim feasibility also depend on ingredients, equipment, and regulations. For this reason, it is best to work with the manufacturing side from the early concept design stage.

OEM Development Consultation

First Reach approaches processing methods not as a matter of “good or bad,” but as a matter of compatibility with the product concept.

We support OEM product development by helping clients identify the most suitable manufacturing method and manufacturing network for the concept they want to create. Our network focuses on OEM manufacturers around the Pacific region, including Thailand, Australia, New Zealand, and Canada.

We can support product development discussions from the initial consultation stage, including cold pressing, extrusion, oven baking, air drying, freeze drying, and other premium processing methods.

If you would like to discuss a specific product concept, please contact us through the free consultation form. If you are considering premium-method OEM production, we can begin by helping you organize the right processing method for your concept.

References and Sources

1. UK Pet Food（英国ペットフード業界団体）「Different pet food processing methods」 https://www.ukpetfood.org/pet-care-advice/other-advice/how-pet-food-is-made/different-pet-food-processing-methods.html
2. California Pellet Mill Co.「The Pelleting Process」（造粒工学資料、PDF） https://ww1.prweb.com/prfiles/2012/01/09/9090113/Animal%20Feed%20Pelleting.PDF
3. Engormix「The Pelleting Process」（California Pellet Mill 工学資料の再掲） https://en.engormix.com/feed-machinery/feed-pelletizing/the-pelleting-process_a35607/
4. Wikipedia「Food extrusion」 https://en.wikipedia.org/wiki/Food_extrusion
5. Corsato Alvarenga, I. et al.「Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion」Foods, 2021, 10(11), 2526. https://www.mdpi.com/2304-8158/10/11/2526
6. 同論文（PMC オープンアクセス版） https://pmc.ncbi.nlm.nih.gov/articles/PMC8621379/
7. 「Stability of vitamin A at critical points in pet-feed manufacturing and during premix storage」Frontiers in Veterinary Science, 2024. https://www.frontiersin.org/journals/veterinary-science/articles/10.3389/fvets.2024.1309754/full
8. 同論文（PMC オープンアクセス版） https://pmc.ncbi.nlm.nih.gov/articles/PMC10944966/
9. 「A literature review on vitamin retention during the extrusion of dry pet food」Animal Feed Science and Technology（ScienceDirect） https://www.sciencedirect.com/science/article/abs/pii/S0377840121001619
10. All About Feed「Extrusion temperature: a critical control point in pet food processing」 https://www.allaboutfeed.net/animal-feed/feed-processing/extrusion-temperature-a-critical-control-point-in-pet-food-processing/
11. PetfoodIndustry「Bulk density and palatability of dry petfoods」 https://www.petfoodindustry.com/articles/251-bulk-density-and-palatability-of-dry-petfoods
12. Feed Strategy「How pelleting influences particle size in animal feed」 https://www.feedstrategy.com/animal-feed-manufacturing/article/15440844/how-pelleting-influences-particle-size-in-animal-feed
13. WUR（ワーゲニンゲン大学）edepot「Extrusion processing: effects on dry canine diets」 https://edepot.wur.nl/121964
14. Stella & Chewy’s「Benefits of Baked Kibble」（ベイクドキブルの低温スロー焼成プロセス解説） https://www.stellaandchewys.com/blogs/articles/baked-kibble-benefits