OUR
METHODOLOGY

2.1.1. Scoring system: 20 points, weighted criteria

1.1. Protein quality (0 to 6 points)

Proteins are the cornerstone of your companion’s nutrition. They support growth, help maintain muscle mass, and contribute to overall vitality.

• Protein origin (0-3 points): We award up to 3 points based on the origin of the proteins. Proteins from fresh muscle meat or high-quality dehydrated meat, such as chicken or fish, receive the highest score because they provide a complete profile of essential amino acids. If the recipe includes animal by-products or lower-quality proteins, the score is reduced, as these ingredients are generally less digestible and less beneficial to the animal’s health.
• 3 points: Proteins from fresh muscle meat or high-quality dehydrated meat (e.g. fresh chicken, trout, unprocessed beef, fresh lamb).
• 2 points: Good-quality animal proteins that are more processed but contain no by-products (e.g. intermediate dehydrated meats such as dehydrated duck or dehydrated turkey).
• 1 point: Proteins including lower-quality animal by-products (e.g. feet, feathers, beaks, less digestible meats).
• 0 points: Plant proteins or very low-quality by-products (e.g. feather meal, soy protein, corn).

Additional guidelines:

• A. Enrich examples:
• • 3 points: Fresh chicken, trout, unprocessed beef, fresh lamb.
  • 2 points: Intermediate dehydrated meats such as dehydrated duck or dehydrated turkey.
  • 1 point: Feet, feathers, beaks, less digestible meats.
  • 0 points: Feather meal, plant proteins such as soy or corn.
• B. Clarify criteria:
• • Higher quality: From whole animal sources without excessive processing.
  • Medium quality: From processed animal sources without by-products.
  • Lower quality: Includes by-products or less nutritious animal parts.

• Digestibility and bioavailability (0-3 points): Digestibility is a key criterion. An easily digestible protein is better absorbed by the body and therefore provides greater nutritional value. Highly digestible proteins, such as those from fresh meat or fish, receive 3 points. Plant proteins or less digestible animal by-products receive a lower score.
• 3 points: Highly digestible proteins (e.g. raw trout, fresh chicken, fresh beef).
• 2 points: Proteins with acceptable digestibility (e.g. intermediate dehydrated meats, dehydrated duck).
• 1 point: Proteins from by-products or lower-quality sources, with lower digestibility (e.g. feather meal).
• 0 points: Plant proteins or very low-quality proteins, poorly digestible for carnivores.

Additional guidelines:

• A. Define digestibility indicators:
• • 3 points: From highly digestible sources such as raw trout, fresh chicken, or fresh beef.
  • 2 points: From partially processed or dehydrated sources.
  • 1 point: From by-products or less digestible sources.
  • 0 points: Plant proteins or very low-quality proteins with poor digestibility.
• B. Add concrete examples:
• • Highly digestible: Raw trout, fresh chicken.
  • Acceptable digestibility: Intermediate dehydrated meats.
  • Less digestible: Feather meal, animal by-products.

1.2. Fats: the right balance for a healthy, shiny coat (0 to 5 points)

Fats are essential for energy, skin and coat health, and the proper functioning of the brain and organs.

• Fat sources (0-3 points): We favour animal-based fats such as duck fat or salmon oil, which are rich in omega-3 and omega-6 fatty acids. They provide not only energy, but also essential fatty acids that support heart and joint health. Plant-based fat sources, such as flaxseed oil, are also valued for their omega-3 contribution, but receive a slightly lower score if used in excess compared with animal fats.

• 3 points: High-quality animal fats (e.g. salmon oil, chicken fat) representing at least 50% of total fats.
• 2 points: A mix of good-quality animal and plant fats (e.g. flaxseed oil, rapeseed oil), with animal fats representing between 30% and 50% of total fats.
• 1 point: Mostly plant-based fats (e.g. corn oil, soybean oil) representing more than 50% of total fats.
• 0 points: No high-quality animal fat or an excess of unsuitable plant fats (e.g. large amounts of corn oil).

Additional guidelines:

• A. Define clear proportion thresholds:
• • 3 points: High-quality animal fats represent at least 50% of total fats.
  • 2 points: A mix of good-quality animal and plant fats, with animal fats representing between 30% and 50%.
  • 1 point: Mostly plant-based fats representing more than 50% of total fats.
  • 0 points: No high-quality animal fat or an excess of unsuitable plant fats.
• B. Clarify fat types:
• • High-quality animal fats: Salmon oil, chicken fat, duck fat.
  • Good-quality plant fats: Flaxseed oil, rapeseed oil.
  • Mostly plant-based fats: Corn oil, soybean oil, sunflower oil.

• Omega-6 / omega-3 ratio (0-2 points): A balanced omega-6 to omega-3 ratio, ideally between 1:1 and 5:1, is essential to help limit inflammation and support overall health. An optimal ratio receives 2 points, while an imbalance, with too much omega-6 compared with omega-3, reduces the score.

• 2 points: Balanced ratio between 1:1 and 5:1.
• 1 point: Acceptable but imbalanced ratio (e.g. 6:1) or ratio not provided.
• 0 points: Highly imbalanced ratio (e.g. >10:1).

1.3. Carbohydrates: Just the Right Amount (0 to 5 points)

Although not essential for carnivores, carbohydrates can provide a readily available source of energy.

• Total Carbohydrate Content (0-3 points): We prefer kibble with a low carbohydrate content, especially for cats. Kibble containing less than 20% carbohydrates receives 3 points. A higher carbohydrate level (20-30%) will receive between 1 and 2 points, while an excess above 30% receives no points.

Total Carbohydrate Content (0-3 points)

• 3 points: <20% carbohydrates.
• 2 points: 20-30% carbohydrates.
• 1 point: 31-40% carbohydrates or carbohydrate content not specified but the presence of ingredients indicating a moderate carbohydrate level.
• 0 points: >40% carbohydrates.

Additional Instructions:

• If the carbohydrate content is not explicitly stated:
• • Analyze the ingredient list to identify carbohydrate sources (e.g., potatoes, peas, beans).
  • • Presence of carbohydrate-rich ingredients in significant proportions suggests a high carbohydrate content. Assign 1 point.
    • Presence of moderately carbohydrate-rich ingredients without excess. Assign 1 point.
    • Absence or low presence of carbohydrate-rich ingredients. Assign 3 points.
  • If impossible to estimate, assign a neutral score of 1 point.
  • Calculate an approximate estimate based on the relative proportions of carbohydrate-rich ingredients.
• Ingredient-Based Calculation:
• • High-Carbohydrate Ingredients (>30%): If the formula includes several carbohydrate-rich sources such as potatoes, peas, and beans, estimate the carbohydrate content between 30-40%. Assign 1 point.
  • Low-Carbohydrate Ingredients (<20%): If carbohydrates come mainly from low-carbohydrate sources such as certain vegetables in small proportions, assign 3 points.
  • Moderate-Carbohydrate Ingredients (20-30%): If carbohydrates are present but not excessive, assign 2 points.

• Type of Starch Used (0-2 points): The quality of carbohydrates is just as important as their quantity. We favor starches from sources such as rice or sweet potatoes, which are easier to digest. Heavier starches such as corn or legumes, which may cause digestive sensitivities, receive fewer points.
• 2 points: Easily digestible starches (e.g., rice, sweet potato, potato, quinoa).
• 1 point: Heavy starches (e.g., corn, wheat, barley, rye).
• 0 points: Poorly digestible starches (e.g., legumes such as peas, lentils, chickpeas) or large quantities of starch (e.g., excessive corn).

Additional Instructions:

• If the type of starch is not explicitly stated:
• • Analyze the ingredient list to identify starch sources.
  • • Presence of easily digestible sources (e.g., rice, sweet potato, potato). Assign 2 points.
    • Presence of heavy sources (e.g., corn, wheat, barley). Assign 1 point.
    • Presence of poorly digestible sources (e.g., legumes, excessive corn). Assign 0 points.
  • If the formula includes easily digestible starches (e.g., potatoes), assign 2 points.
  • If the starches present are mainly corn or wheat, assign 1 point.
  • If legumes or large quantities of starch are present, assign 0 points.
  • If impossible to determine, assign a neutral score of 1 point.

1.4. Functional Ingredients: Superfoods for Our Super Pets (0 to 4 points)

Some ingredients provide additional benefits that go beyond basic nutrition.

• Presence of Beneficial Additives (0-2 points): We value kibble that includes additives such as prebiotics, probiotics, and chondroprotective ingredients. These components support digestion, joint health, and the immune system. Products enriched with these additives can receive up to 2 points.
• 2 points: Includes prebiotics, probiotics, and chondroprotective ingredients (e.g., fructo-oligosaccharides, probiotics, glucosamine, chondroitin, mannan oligosaccharides, yeast-derived probiotics).
• 1 point: Includes standard additives (e.g., vitamins, basic minerals) or unspecified but identifiable beneficial additions (e.g., brewer’s yeast, dehydrated algae).
• 0 points: No beneficial additions or presence of artificial additives with no specific benefits (e.g., artificial colourings, preservatives with no nutritional benefit).

Additional Instructions:

• If beneficial additives are not explicitly mentioned:
• • Analyze the ingredient list to identify known beneficial components:
  • • Positive examples: brewer’s yeast (probiotics), dehydrated algae (omega-3, antioxidants), fructo-oligosaccharides (prebiotics).
    • If beneficial additives are identified: Assign 1 point.
    • If no identifiable beneficial additive is found: Assign 0 points.
  • Assign a neutral score of 1 point if beneficial additives can be indirectly inferred.

• Ingredient Transparency (0-2 points): Transparency is essential to us. We reward brands that clearly detail the origin and quality of their ingredients, as well as their production methods. Full transparency receives 2 points, while vague or insufficient communication reduces the score.

• 2 points: Full transparency regarding the origin and quality of ingredients, with clear production methods. The ingredient list is complete and detailed, with specific percentages for the main components.
• 1 point: Partial transparency, with information provided only in part. Some ingredients are detailed, but key information is missing, such as percentages or exact origin.
• 0 points: No transparency, with vague or insufficient information. The actual ingredient composition or production methods are not clearly defined.

Additional Instructions:

• Define Transparency Criteria:
• • 2 points: Complete and detailed ingredient list with specific percentages for the main ingredients. Includes information about production methods.
  • 1 point: Information partially provided, with key details missing such as percentages or the exact origin of certain ingredients.
  • 0 points: Vague or insufficient information, with no details about the actual composition or production methods.
• Add Concrete Examples:
• • Full Transparency: “Complete ingredient list with percentages of raw trout, dehydrated duck, etc.”
  • Partial Transparency: “Ingredient list provided without specific percentages for certain components.”
  • No Transparency: “Generic ingredient list with no precise details.”

1.5. Final Categorization