• Our formulations are developed and reviewed in collaboration with a board-certified veterinary nutritionist (ECVCN), applying established clinical nutrition principles to fresh food. 

    Each recipe is designed to support digestibility, nutrient utilization, and physiological balance - with decisions guided by evidence, not trend. 

  • We focus on precise nutrient calibration, evaluating each ingredient for purity, bioavailability, and functional role within the formulation. 

    This systems-based approach allows us to design meals with intentional ratios of amino acids, fatty acids, and micronutrients - supporting gut stability and long-term nutritional adequacy.

Our Standards

These standards govern how our food is formulated, produced, and verified-not howit’smarketed.

Precision in every batch

Fresh ingredients are inherently variable. Protein sources differ. Seasonal produce changes. Even when a formulation is fixed, raw inputs are not. 

That’s why our work doesn’t stop at formulation. Each batch is tested after preparation to verify that finished meals meet AAFCO vitamin and mineral requirements - not just on paper, but in the food itself. 

By validating nutrient levels batch by batch, we ensure nutritional adequacy despite natural variation in ingredient sourcing. This is how we deliver consistency where it matters most: in what your dog actually consumes. 

 

Clinical Research

Our clinical research is designed to understand how formulated nutrition interacts with digestion, metabolism, and overall physiological tolerance. 

We partnered with Cornell University to conduct a preclinical feeding evaluation in a controlled research environment, allowing for structured observation, standardized scoring, and objective laboratory analysis. This approach supports evidence-based formulation decisions without overstating outcomes. 

  • Digestive Tolerance & Stool Quality

    Assessed using daily fecal scoring (Purina 1–7 scale) tomonitorstool consistency, variability, and digestive tolerance over time.

  • Metabolic & Inflammatory Markers

    Evaluated through diagnostic bloodwork, including serum chemistry, C-reactive protein (CRP),fructosamine, and IL-6, to screen for diet-responsive physiological signals.

  • Skin & CoatVitality

    Monitored using standardized veterinary skin and coat scoring systems to assess visible changes and overall condition during the feeding period.

Nutritional Adequacy, Verified 

Nutritional balance begins with formulation, but it is confirmed through verification. 

By testing finished meals against AAFCO vitamin and mineral standards, we validate that each batch meets established requirements for adult maintenance, accounting for natural variation in ingredient sourcing and seasonality. 

This approach ensures nutritional adequacy in the food itself, not just in formulation models or ingredient specifications. 

Consistent Feeding Outcomes 

Consistency in nutrition supports predictability in feeding. 

Through controlled formulation, portion guidance, and batch-level verification, meals are designed to deliver the same nutritional profile across time, reducing variability that can arise from changes in ingredient source, season, or production run. 

Digestive Tolerance Observations

Digestive tolerance was monitored during preclinical evaluation using standardized fecal scoring and clinical observation. 

These data help inform formulation decisions related to ingredient selection, fiber composition, and preparation methods, supporting digestive stability without overstating therapeutic effects. 

Preclinical data are used to inform formulation development and do not constitute therapeutic or disease-related claims.

Ingredient Library

Not all ingredients are in each recipe. View our recipe science page to see a breakdown of each formulation.

Proteins & Organs 

Turkey

A lean, highly digestible animal protein used as a primary amino acid source.Turkey provides essential amino acids with a favorable fat profile, making it suitable for formulations designed for adult maintenance and controlled fat intake.
Lamb

A nutrient-dense red meat protein contributing essential amino acids, iron, and zinc.Lamb is incorporated to support protein diversity and palatability whilemaintainingcontrolled macronutrient ratios.
Cod

A low-fat, highly digestible fish protein naturally rich in essential amino acids.Cod is used in formulations where fat tolerance and precise lipid control arerequired, such as lower-fat diets.
Beef Liver

A concentrated source of fat-soluble vitamins and trace minerals.Beef liver is included in small, measured amounts to support micronutrient adequacy without exceeding safe upper limits.
Chicken Liver

A functional organ ingredient providing bioavailable vitamins and minerals.Used selectively to contribute to micronutrient balance and formulation completeness.
Egg

A highly bioavailable protein sourcecontainingall essential amino acids.Eggs support protein quality and digestibility within mixed-ingredient formulations.

Carbohydrates & Fiber 

Pumpkin

A soluble fiber source used to support stool consistency and digestive tolerance.Pumpkin contributes fermentable fiber without significantly altering macronutrient balance.
Sweet Potato

A complex carbohydrate providing dietary fiber and slow-digesting energy.Used to support caloric structure and texture whilemaintainingdigestibility.
Brown Rice

A digestible carbohydrate source used in select formulations.Brown rice contributes structured energy and supports dietary tolerance in balanced proportions.
Butternut Squash

A carbohydrate and fiber source contributing natural beta-carotene and texture.Incorporated for functional carbohydrate diversity rather than caloric density.

Vegetables & Produce 

Spinach

A low-inclusion leafy green providing trace micronutrients.Spinach is used for nutrient diversity, not as a primary fiber or calorie source.
Blueberries

Included in small quantities as a natural source of polyphenols.Blueberries are added for compositional diversity, not as a therapeutic ingredient.
Cucumber

A low-calorie, high-moisture vegetable used to support hydration and texture without materially altering macronutrient balance.
Parsley

Included in small amounts for micronutrient diversity and aromatic balance within the formulation.
Dill

A culinary herb used at low inclusion tocontributearoma and palatability withoutimpactingnutritional targets.

Fats & Functional Additions 

Omega-3 Fish Oil

A purified source of long-chain omega-3 fatty acids.Added in measured amounts to support fatty acid balance and formulation consistency.
Canola Oil

A neutral, controlled fat source used to fine-tune total dietary fat levels.Supports precise lipid calibration where lower overall fat isrequired.
Flaxseed / Chia Seed

Plant-based sources of fiber and alpha-linolenic acid (ALA).Used insmall amountsto contribute to fiber diversity and fatty acid balance.