(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT)

(19) World Intellectual Property

Organization
International Bureau
(10) International Publication Number
(43) International Publication Date WO 2017/010905 Al
19 January 2017 (19.01.2017) PO PCT

(51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every
A23K 10/24 (2016.01) A23K 50/48 (2016.01) kind of national protection available): AE, AG, AL, AM,
A23K 10/26 (2016.01) A23K 50/45 (2016.01) AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY,
A23K 50/42 (2016.01) BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM,
DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT,
(21) International Application Number:
HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR,
PCT/RU2015/000456 KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG,
(22) International Filing Date: MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM,
15 July 2015 (15.07.2015) PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC,
SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN,
(25) Filing Language: English TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
(26) Publication Language: English (84) Designated States (unless otherwise indicated, for every
(71) Applicant: MARS INCORPORATED [US/US]; 6885 kind of regional protection available): ARIPO (BW, GH,
Elm Street McLean, Virginia, 22101 (US). GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ,
TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU,
(72) Inventor; and TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE,
(71) Applicant (for TT only): BESSONOV, Andrey DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU,
Nikolaevich [RU/RU]; c/o Mars LLC, Stupino-1, Moscow LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK,
region, 142800 (RU). SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ,
GW, KM, ML, MR, NE, SN, TD, TG).
(72) Inventor: PEREVERZEVA, Galina Anatolievna; c/o
Mars LLC, Stupino- 1, Moscow region, 142800 (RU). Published:
(74) Agent: LAW FIRM "GORODISSKY & PARTNERS" — with international search report (Art. 21(3))
LTD.; M S, Alexander Vladimirovich, POPOVA, Eliza
veta Vitalievna, B.Spasskaya Str., 25, bldg. 3, Moscow,
129090 (RU).

©
©
©

(54) Title: PET FOOD PRODUCT

(57) Abstract: The present invention relates to a composition comprising a mixture of blood and intestines. The invention also
relates to a meat like chunk comprising such a composition and a moist pet food comprising such a meat like chunk. The invention
also relates to methods of making the composition, the meat like chunk and a moist pet food, or a dry pet food.
 Pet Food Product

The present invention relates to a composition comprising a mixture of blood and

intestines. The invention also relates to a meat like chunk comprising such a
composition and a moist pet food comprising such a meat like chunk. The invention
also relates to methods of making the composition, the meat like chunk and a moist
pet food, or a dry pet food.

Commercial pet food products are designed to be nutritious and palatable.

Producing a complete and balanced pet food that provides all the nutrition needed for
a companion animal is a complex task. There is a continuing desire, in the field, to
produce palatable and nutritious pet food products at economical cost and using
sustainable methods, for example using materials that are not in the human food
chain to avoid competing with the human food chain.

In a first aspect, the invention provides a composition comprising a mixture of blood

and intestines.

The preferred blood is poultry blood (due to various factors including availability).
Other blood includes cattle, swine, sheep and/or goat blood. Intestines are the
gastrointestinal tract of an animal, and may include the stomach and up to 5% or up
to 10% other parts from the animal. For example, intestines may include up to 5% or
up to 10% by weight of lung, liver and/or heart. In the present invention, the
intestines are preferably poultry intestines or include cattle, swine, sheep and/or goat
intestines. The blood and the intestines may be derived from the same animal, the
same species or from different species of animals. Preferably the blood and the
intestines are poultry blood and poultry intestines. The composition of the first aspect
of the invention comprises or is a mixture of blood and intestines, optionally with
water. The mixture of blood and intestines may be blended/substantially
homogenised. The composition of the first aspect of the invention may contain or
may not contain any other meat ingredient (than the intestine as herein described) or
any other non-meat ingredient. A n homogenised mixture is formed by blending or
homogenising the components together so that the constituent parts are
indistinguishable. Homogenisation is the process of reducing and standardising the
particle size of fluid products under conditions of extreme pressure, sheer,
turbulence, acceleration and impact. The effect is usually achieved by forcing the
composition through a specialised homogenising valve at very high pressure,
although other methods may be utilised. Where the composition of the first aspect
includes other ingredients, the blood and intestines may be mixed or homogenised
before combining with one or more of the other ingredients, or afterwards.

In the composition, the blood may be present in the ranges of 20% to 80% and/or the

intestines may be present in the ranges of 80% to 20% on a wet weight basis.

In the composition, the intestines and blood may be in a ratio from 4:1 to 1:4,
preferably in a ratio of from 3:1 to 1:1, more preferably in a ratio of from 5:2 to 3:2,
even more preferably in a ratio of about 2:1.

The composition may comprise titanium dioxide (Ti0 2). Titanium dioxide is a white
colouring agent. The amount of colouring agent necessary to provide the requisite
colour is very small, usually less than 1 per cent. The titanium dioxide may be
present in the ranges of 0.1% to 10% or in the ranges of 0.1% to 1%, or in the ranges
of 0.5 to 2%, all on a wet weight basis. The titanium dioxide is preferably added
before any cooking of the homogenised mixture. Other colouring agents that may be
added to the composition including sunset yellow, tartrazine, ponceau 4r and patent
blue V.

The composition may also comprise other food ingredients selected from meat
and/or non-meat pet food ingredients and flavours, emulsifiers, antioxidants or
mixtures thereof. Flavours may be added in the range of 0.1% to 20% on a wet
weight basis. Flavour may be added to give food a particular taste or smell and may
be derived from natural ingredients or artificially created. Flavours include one or
more products of the Maillard reaction. Emulsifiers may be added in the range of
0 . 1% to 20% on a wet weight basis. Emulsifiers allow water and oils to remain mixed

together in an emulsion or homogenised mixture. Emulsifiers include one or more of

Diacetyl tartaric acid, Ethoxylated mono and Diglycerides, Monosodium Glutamate,
Monosodium phosphate derivatives, Montmorillanite, Polyoxyethylene Glycol,
Polysorbate 80, Polysorbate 60, Polyoxy Ethylene 20, Sorbitan Monostearate,
Propylene Glycol and/or Sodium stearoyl lactayl. Antioxidants may be added in the
range of 0.1% to 20% on a wet weight basis. Antioxidants act as preservatives by
inhibiting the effects of oxygen on food. Antioxidants include one or more of vitamin
C , vitamin E and selenium.

The mixture of the first aspect of the invention is a meat-based raw material which is
effective as a component for pet food products, in particular moist pet food products.
Preferably, the mixture of blood and intestines is used in the formation of meat like
chunks which are subsequently incorporated into pet food products. Typically, moist
pet food products are formed as (and are known as) chunks in gravy and/or chunks
in jelly products or formed as a meat loaf product. The mixture of the first aspect of
the invention may also be incorporated into other pet food products, such as
semi-moist products and dry kibble products, as well as snacks and treats.
Preferably the composition of the first aspect of the invention contains 50% or more,
60% or more, 70% or more, 80% or more, 90% or more or 100% blood and intestines
(as defined in this text).

The composition according to the first aspect of the invention may be incorporated
into any product which an animal, such as a dog or a cat, may consume in its diet.
The term animal in this text includes any animal that could benefit from or enjoy the
consumption of the food compositions of the present invention, including canine
animals. Most preferably, the animal is a pet dog or pet cat. Thus the invention
covers standard food products, supplements, pet food, snacks, care and treats. The
food product is preferably a cooked product.

In a second aspect, the invention provides a meat like chunk, comprising a

composition as described according to the first aspect of the invention.

The composition of the first aspect can form, preferably together with at least one
further ingredient, the meat like chunk of the second aspect of the invention. A
meat-like chunk may include, in addition to the composition of the first aspect of the
invention, real meat, real fish, a meat analogue, vegetable, or combinations thereof
e.g. a combination of meat analogue chunk with a real meat chunk. An optional
feature of the meat-like chunk is some form of gelling/solidifying agent as an
ingredient. The meat like chunk may comprise or consist of a composition of the first
aspect of the invention and a gelling agent. Such an agent may be a gum, for
example one or more of xanthan gum, locust bean gum, agar gum, guar gum,
sodium carboxy methylcellulose, carrageenan alginate gum or others. The chunks
may contain, in addition to the composition of the first aspect of the invention, one or
more of meat, meat by-products; cereals e.g. maize, rice, wheat, barley, oats, rye,
quinoa; and vegetable protein extracts e.g. glutamic acid. The chunk size will vary
and depends on the animal that is consuming the pet food. Chunk size can range in
length from 5mm to 200mm, preferably 10mm to 100mm, more preferably 20mm to
80mm, and even more preferably 5 mm to 10 mm.

The chunk of the second aspect of the invention may be in the form of a fibrous
meat-like chunk, or a steam-formed meat-like chunk. Fibrous meat-like chunks have
improved fiber definition (visible small diameter fibers) that afford the product a
realistic meat-like image.

The meat like chunk of the second aspect of the invention is preferably one wherein
the composition of the first aspect of the invention makes up from 5% to 90% by
weight of the meat-like chunk, 20% to 50% by weight or 20% to 40% by weight of the
meat like chunk.

The composition according to the first aspect of the invention may be in the form of
an emulsion and is added, usually to an extruder or mixer to form the meat like
chunk.

In a third aspect of the invention, there is provided a moist pet food wherein the moist
pet food product contains from 50 to 90% moisture and comprises the meat like
chunk as described according to the second aspect of the invention. The moist pet
food of the third aspect of the invention may contain between 10 to 50% by weight of
the meat like chunk of the second aspect, or 15 to 40% by weight or 20 to 35% by
weight of the meat like chunk of the second aspect of the invention. The third aspect
of the invention, in terms of a moist pet food comprises the meat like chunk and other
ingredients to form a moist pet food. The other ingredients may be in the form of a
gravy or jelly (to form a solids/chunks in gravy or jelly product) or meat or other
ingredients to form, for example, a meat loaf product. Meat loafs are usually
prepared by comminuting raw meat material and gelling agents and optionally mixing
it with water, salt, spices, curing agents. The mixture is heated to 20°C. The mixture
is combined with the meat like chunk of the second aspect of the invention. The
mixture is then filled into cans to form, after retorting and cooling, a meat loaf.

The gravy or jelly comprises one or more additional ingredients selected from the
group consisting of a liquid carrier e.g. water, fats or oils, a thickening agent and
flavouring agents. The gravy or jelly is generally a coating material which surrounds
the meat like chunk. The gravy or jelly will likely contain a thickening agent which is
used to control its consistency.

The flavouring agents such as, artificial beef flavour and artificial meat flavour, can be
used in amounts sufficient to impart the desired flavour. It is preferred to provide
sufficient nutritional ingredients in the moist pet food to achieve a nutritionally
balanced pet food. Nutritional ingredients may include one or more of meat and
other animal products, raw meaty bones, boneless meat, fish, organs, eggs, dairy
products, fruits and vegetables, grains, supplements such as calcium oils, fish oil,
cod liver oil, plant oils, vitamins, vitamin D, vitamin E and iodine.

In a fourth aspect, the invention provides a method of making a composition as

described according to a first aspect of the invention, wherein the method comprises
the steps,

i) combining blood and intestines,

ii) optionally cooling the blood and/or the intestines to a temperature

below 10°C,

iii) mixing together the blood and the intestines.

The optional step ii) may be before or after step iii).

As described for the first aspect of the invention, the mixing may be
blending/substantially homogenising.

The blood and intestines can be stored separately or together (mixed or

homogenised or other) for up to 6 hours, up to 12 hours, up to 18 hours, up to 24
hours, up to 30 hours, up to 36 hours and up to 48 hours. The blood and intestines
can be stored together or separately (mixed or homogenised or other) at
temperatures below 10°C, below 0°C, below -20°C, below -80°C. The ingredients are
mixed. They can be homogenised using an homogeniser. The homogeniser may be
an emulsifying pump or high speed bowl chopper.

The mixing (optionally homogenising) of the blood and intestines, may be in the
presence or absence of other ingredients, as described above in relation to the first
aspect of the invention.

The method of making the composition optionally includes the step of adding titanium
dioxide or any other colouring agent to the blood or the intestines or the mixture of
blood and intestines or the homogenised mixture of blood and intestines.

The quantities of titanium dioxide or other colouring are as described above in

relation to the first aspect of the invention.

In a fifth aspect of the invention, there is provided a method of making a meat like
chunk wherein the method comprises taking a composition according to the first
aspect of the invention, adding at least one additional ingredient selected from the
group consisting of grain gluten, cereal, other protein gels, gelling agent, gum,
minerals, vitamins and meat to the composition and forming a meat like chunk. The
method may include the method steps to produce the first aspect of the invention (as
described as the fourth aspect of the invention). The forming of meat-like chunks is
carried out according to processes known in the art. These include processes to
form the chunk by extrusion through nozzles and/or heating. Some form of gum may
be added during the process. The ingredients to make the meat-like chunk are
mixed and heated/extruded sufficiently (optionally with pressure) to coagulate the
mixed blood and intestine composition and thereby solidify the mixture. Heating
temperatures from 90-1 50°C, preferably 100-120°C for 1 to 10 minutes, preferably
about 1 minute. The cooled coagulated meat-like chunk product is then cut into
portions/chunks as desired.

One method used to form the meat-like chunk is described in W O 00/69276 and uses
higher-moisture extrusion techniques to create a Higher Moisture Extruded Chunk.
US 4,247,562 also describes the process of making meat-like chunks. In general the
chunk is produced using a heated extruder to combine ingredients along with water.
In the extruder, the mixture is plasticised and heated to form a hot, viscous and at

least partly molten mass (i.e. protein lava). The viscous mass of proteinaceous
material is pressed by the extruder screws through a breaker plate having a multitude
of small openings. The extruder barrels and screw then mixes, heats, coagulates,
expands and shears the formulated meat emulsion into a meat-like mass which is
then formed with different types of die plates for different shapes and cut by standard
knives for different thickness. Another method used to form the meat-like chunk
includes the use of a steam tunnel to cook the combined ingredients. The ropes
produced are cut into the meat-like chunks by standard knives. The steam tunnel is
a conveyor system that transports the product through the steam installation. The
products are blanched or cooked with saturated steam which is injected from above
and below the conveyor belt which exposes the product to a continual and even
application of steam to ensure it is cooked thoroughly.

In a sixth aspect of the invention, there is provided a method of making a moist pet
food wherein the method comprises the steps of combining gravy, jelly, meat or meat
batter to the meat like chunk, optionally heating and optionally packaging the product.

The moist pet food may be a meat loaf, optionally wherein the meat like chunk of the
second aspect of the invention comprises from 5% to 90% by weight of the loaf, or
20% to 60% by weight or 20% to 50%, or 1 to 25% by weight of the meat loaf.
Alternatively, the moist pet food may contain these specified amounts of the
composition of the first aspect of the invention.

After the meat like chunk is made (optionally diced or cubed to an appropriate size)
it/they are placed in a can or other package. The meat like chunk may be added to
the can while a hot or cold gravy solution or jelly-type material (e.g. 150°F to 200°F),
may be poured over the product to produce a ready-to-eat meat like chunk in gravy
or in jelly. This method allows the meat like chunk to warm up and untrapped gases
to be expelled prior to closing the packaging. The filled packages/cans may be
vacuum closed and processed using commercially acceptable sterilisation
techniques. Alternatively, ingredients are added to the meat like chunk and
packaged, where the ingredients, in the usual sterilisation process result in the
formation of a jelly or gravy mixed with the meat like chunk in the package.

In various embodiments, when the blood and intestines is in the form of a chunks in
gravy or chunks in jelly product, the chunks to gravy ratio and/or jelly ratio is about
20:80, 30:70, 40:60, 45:55,, 50:50 and 55:45.

The method of making the moist pet food may also include the steps of making the
meat like chunk and/or making the mixed blood and intestine composition (as
described according to the fourth and fifth aspects of the invention). The method
may include the step of packaging the moist pet food. The packaging may be in a
can (tin) or jar (e.g. glass) or otherwise a plastic, metal, foil pouch, or flexifoil all of
which can be sealed.

A seventh aspect of the invention provides a dry pet food wherein the dry food
contains from 5 to 15% moisture and at least 5% by weight of a composition of the
first aspect of the invention. The dry pet food may contain up to 25% of the
composition of the first aspect of the invention. The dry pet food may be in the form
of an expanded starch matrix.

A typical dry cat or dog food contains 5 to 15% moisture. It may contain about 10 to
70% crude protein, about 10 to 60% fat and the remainder being carbohydrate,
including dietary fibre and ash.

The remaining components of the dry pet food are not essential to the invention and
typical standard products can be included. The combined ingredients of the food
according to the invention can provide all of the recommended vitamins and minerals
for the particular animal in question (a complete and balanced food).

In an eighth aspect, the invention provides a method of making a dry pet food
product wherein the method comprises: adding to the composition according to the
first aspect of the invention at least one additional ingredient and forming a dry pet
food. The additional ingredient may be selected from the group consisting of grain,
gluten, cereal, other protein gels, minerals, vitamins and meat. The method may
involve passing the ingredients through an extruder, with heat. The ingredients are
typically mixed in a mixer and the resultant dough is heated in the pre-conditioner
prior to the extruder. The dough is added to the extruder and cooked under intense
heat and pressure as it passes through the extruder. At the end of the extruder the
hot dough passes through a shaping die and knife. Once extruded and under a
standard air pressure, the small pieces expand into a dry pet food typically referred to
as a kibble.

The produced kibbles are typically dried in an oven to remove moisture. The kibbles
are then cooled and optionally passed through a machine that sprays a coating.

The process of the eighth aspect of the invention may include the method of making
the composition of the first aspect of the invention.

In the preparation of pet food products generally, ingredient selection can have a

high impact on pet food texture, uniformity, extrudability, nutritional quality and ability
to accept high levels of fat and water to provide the aforementioned qualities. The
present invention provides products which resembles natural meat in texture and
appearance. The present invention provides a composition which is able to perform
the necessary binding functionality to resemble a meat product.

Blood contributes a high percentage of protein and supplements the colour, odour,
flavour and nutrients of pet food, including a moist packaged pet food. It is possible
to add blood to the gravy to form a moist pet food, however high levels of citrated or
liquid blood can cause the moist pet food to become a food with a dark unappetising
colour, odour and flavour. Blood does not form stable meat-like chunks when simply
added to a gravy. Use of blood as a raw material has had associated disadvantages.
The present invention overcomes these disadvantages.

Blood is an economical source of protein in ample supply. It is also palatable, has

very little ash and therefore has advantages when incorporated, according to the
present invention, in a pet food.

Surprisingly the inventors have found an additional format to utilise blood in pet foods
without compromising taste, meat-like texture of the meat-like chunk or meat loaf and
without increasing the risk of contamination in a pet food.
The present invention also utilises waste from livestock processing.

The present invention is represented by figures, in which:

Shows graphical representation of results from a water holding and fat

holding capacity test of the homogenised mixture of blood and
intestines versus intestine alone or beef spleen alone.

Figure 2 Shows graphical representation of results from a microbial test of the

homogenised mixture of blood and intestines versus intestine alone.

The present invention will now be described with reference to the following
non-limiting examples:

Examples

Experiment 1

Production of a homogenised blood intestine composition.

Blood and intestines were collected from chickens and cooled to 5°C within 30
minutes of collection.

The blood and intestines were stored at <7°C for maximum 72 hours. The blood and
intestines were placed in an homogenizing equipment at a blood to intestines ratio of
2:1. The mixture was homogenised using an emulsifying pump to produce an
homogenised mixture of blood and intestines, after which titanium dioxide was added
at a concentration up to 1.7% of the emulsion. The blood content was 1/3 of the
emulsion.

Composition Properties
The homogenised mixture of blood and intestine and intestine alone and blood alone
were tested for their water holding and fat holding capacity. Homogenised samples
(10 to 15) of raw material are weighed (to obtain mean mass value - M1) in test tubes
and mixed with phosphate buffer (for water holding capacity) or sunflower oil (for fat
holding capacity) at 1/1 ratio. Then test tubes are heated in a water bath for 6
minutes at 95°C and centrifuged for 15 minutes at 4000 rpm. Supernatant was
removed, precipitate was extracted from the test tube and weighed (to obtain mean
mass value - M2). Fat or water holding capacity was calculated as a difference
between M2 and M 1 .

Figure 1 shows that the homogenised mixture of blood and intestines was able to
retain fat and water better than intestine alone or a beef spleen alone (intestines
alone have a negative water holding capacity).

Microbial Analysis

The homogenised mixture of blood and intestines was tested for microbial
contamination by removing sample aliquots from the mixture and running a standard
microbial test on the samples. The samples were tested for the presence of
Enterobacteriaceae, Pseudomonas, Lactobacillus, Yeast and Total Viable Count
(total amount of aerobic/anaerobic microorganisms).

Figure 2 shows that the bacterial growth rate does not change with the addition of
blood to intestines, compared to samples of intestine alone.

Experiment 2

The homogenised mixture described in Experiment 1 together with meat and meat
by-products, vegetables, cereals, vitamins, minerals and essential components
(e.g. taurine or omega-6 sources) necessary to produce a nutritionally complete pet
food was cooked into chunks using a steam tunnel.

A palatability test was performed and an improvement in the palatability of the moist
pet food with chicken containing the homogenised intestine and blood mixture (DEV)
compared to the standard moist pet food with chicken in gravy (STD) was observed.
Experiment 3

Using the same method outlined in Experiment 1 and 2 to produce the chunk
containing the homogenised intestine and blood mixture, the mixture was added to
pet food and made into a moist pet food chunk with beef in gravy.

A palatability test was performed and no significant difference in palatability between

standard moist pet food with beef (STD) and the moist pet food with beef containing
the homogenised mixture of blood and intestines (DEV) was observed.

Experiment 4

Using the same method outlined in Experiment 1 and 2 to produce the chunk
containing the homogenised intestine and blood mixture, the mixture was added to
pet food and made into moist pet food with chicken in jelly.

A palatability test was performed and an improvement in the palatability in the moist
pet food with chicken containing the homogenised intestine and blood mixture (DEV)
compared to the standard moist pet food with chicken in jelly (STD) was observed.

Experiment 5

Using the same method as outlined in Experiment 1 and 2 to produce the chunk
containing the blood intestine mixture, the mixture was added to pet food in gravy.

A palatability test was performed and an improvement in the palatability in the moist
pet food containing the homogenised intestine and blood mixture (DEV) compared to
the standard moist pet food in gravy (STD) was observed.

Experiment 6

Using the same method as outlined in Experiment 1 and 2 to produce the chunk
containing the blood intestine mixture, the mixture was added to pet food in jelly.
A palatability test was performed and an improvement in the palatability in the moist
pet food containing the homogenised intestine and blood mixture (DEV) compared to
the standard moist pet food in jelly (STD) was observed.

Experiment 7

Using the same method as outlined in Experiment 1 and 2 to produce the chunk
containing the blood intestine mixture, the mixture was added to a dog pet food in
jelly.

A palatability test was performed and moist pet food containing the blood and
intestine homogenised mixture was compared to a standard reference recipe and
was found to have the same or an improved texture after the steam tunnel step and
after 2 weeks of maturation according to standard Texture Profile Analysis. An
improvement in the palatability in the moist pet food containing the homogenised
intestine and blood mixture (DEV) compared to the standard recipe alone (STD) was
observed.

In summary the intestine and blood mix showed improved or the same texture and
palatability as the standard pet food alone.
 Claims

1. A composition comprising a mixture of blood and intestines.

2. The composition according to claim 1 wherein the blood and the intestines
are poultry blood and poultry intestines.

3. The composition according to claim 1 or 2 wherein the blood is present in the

composition in the ranges of 20% to 80% and/or the intestines is present in the
ranges of 80% to 20% on a wet weight basis.

4. The composition according to any one of the preceding claim wherein the
intestines and blood are in a ratio from 4:1 to 1:4, preferably from 3:1 to 1:1, more
preferably from 5:2 to 3:2, even more preferably about 2:1 .

5. A meat like chunk comprising a composition as defined in any one of claims

1-4.

6. A meat like chunk according to claim 5 wherein the composition makes up

from 5% to 90% by weight of the meat like chunk.

7. A meat like chunk according to claim 5 or 6 wherein the meat like chunk
comprises at least one additional ingredient selected from the group consisting of
grain gluten, cereal, other protein gels, minerals, vitamins and meat.

8. A moist pet food wherein the moist pet food product contains from 50 to 90%
moisture and comprises a meat like chunk according to any one of claims 5 to 7 .

9. A moist pet food of claim 8 wherein the moist pet food product contains gravy
or jelly material.

10. A method of making a composition according to any one of claims 1 to 4

wherein the method comprises the steps of

i) combining blood and intestines,

 ii) optionally cooling the blood and/or the intestines to a temperature
below 10°C,

iii) mixing together the blood and the intestines, optionally including one
or more additional ingredients.

11 . A method of making a meat like chunk according to any one of claims 5 to 7 ,

wherein the method comprises adding at least one additional ingredient selected
from the group consisting of grain gluten, cereal, other protein gels, minerals,
vitamins and meat to a composition of any one of claims 1 to 4 and forming a meat
like chunk.

12. A method of making a meat like chunk according to claim 11 wherein the
blood and intestines are mixed in advance of or at the same time of adding additional
ingredients of the meat-like chunk.

13 . A method of making a moist pet food according to claims 8 and 9 , wherein the
method comprises combining gravy, jelly, meat or meat batter to a meat like chunk
according to claims 5 to 7 .

14. A dry pet food wherein the dry food contains from 5 to 15% moisture and at
least 5% by weight of a composition according to any one of claims 1 to 4 .

15. A method of making a dry pet food according to claim 4 wherein the method
comprises the steps of combining at least one dry pet food ingredient to a
composition of any one of claims 1 to 4 and forming a dry pet food.
A . CLASSIFICATION O F SUBJECT MATTER
INV. A23K10/24 A23K10/26 A23K50/42 A23K50/48 A23K50/45
ADD.

According to International Patent Classification (IPC) o r t o both national classification and IPC

B . FIELDS SEARCHED
Minimum documentation searched (classification system followed by classification symbols)
A23K

Documentation searched other than minimum documentation to the extent that such documents are included in the fields searched

Electronic data base consulted during the international search (name of data base and, where practicable, search terms used)

EPO-Internal , BIOSIS, COMPENDEX, FSTA, WPI Data

C . DOCUMENTS CONSIDERED TO B E RELEVANT

Category* Citation of document, with indication, where appropriate, of the relevant passages Relevant to claim No.

US 4 784 862 A (WOTHERSPOON COLIN [GB] ) 1 ,5-13

15 November 1988 (1988-11-15)
exampl e s 1 , 3
the whol e document

US 4 143 168 A (BERNOTAVICZ JOHN W) 1 ,3-13

6 March 1979 (1979-03-06)
col umn 1 , paragraph 2-6
exampl e s 1 , 2f

-/-

X| Further documents are listed in the continuation of Box C . See patent family annex.

* Special categories of cited documents :

"T" later document published after the international filing date o r priority
date and not in conflict with the application but cited to understand
"A" document defining the general state of the art which is not considered
the principle o r theory underlying the invention
to be of particular relevance
"E" earlier application o r patent but published o n o r after the international
"X" document of particular relevance; the claimed invention cannot be
filing date considered novel o r cannot b e considered to involve a n inventive
"L" documentwhich may throw doubts o n priority claim(s) orwhich is step when the document is taken alone
cited to establish the publication date of another citation o r other
"Y" document of particular relevance; the claimed invention cannot be
special reason (as specified)
considered to involve a n inventive step when the document is
"O" document referring to a n oral disclosure, use, exhibition o r other combined with one o r more other such documents, such combination
means being obvious to a person skilled in the art
"P" document published prior to the international filing date but later than
the priority date claimed "&" document member of the same patent family

Date of the actual completion of the international search Date of mailing of the international search report

30 March 2016 22/04/2016

Name and mailing address of the ISA/ Authorized officer
European Patent Office, P.B. 5818 Patentlaan 2
NL - 2280 HV Rijswijk
Tel. (+31-70) 340-2040,
Fax: (+31-70) 340-3016 Rooney, Kevi n
C(Continuation). DOCUMENTS CONSIDERED TO BE RELEVANT

Category* Citation of document, with indication, where appropriate, of the relevant passages Relevant to claim No.

DATABASE WPI 1 , 2 , 10,

Week 201114 14, 15
2011
Thomson Sci enti f i c , London , GB;
A N 2010-P96177
XP002755901 ,
& CN 101 874 554 A (ZHANG Y)
3 November 2010 (2010-11-03)
abstract

DATABASE WPI 1 , 2 , 10,

Week 201256 14
2012
Thomson Sci enti f i c , London , GB;
A N 2012-K53086
XP002755902 ,
& CN 102 524 812 A (SHANDONG ACAD SCI INST
BIOLOGY) 4 July 2012 (2012-07-04)
abstract

CN 101 584 385 A (YONGFU ZHANG [CN] ) 1 , 2 , 10,

25 November 2009 (2009-11-25) 14, 15
the whol e document
 Patent document Publication Patent family Publication
cited in search report date member(s) date

US 4784862 15-11-1988 AU 589394 B2 12-10- 1989

AU 5275686 A 07-08- 1986
CA 1283801 C 07-05- 1991
DE 3680928 Dl 26-09- 1991
DK 40586 A 30-07- 1986
EP 0191572 A2 20-08- 1986
ES 8801976 Al 01-06- 1988
GB 2170092 A 30-07- 1986
IE 57224 Bl 03-06- 1992
JP H0653056 B2 20-07- 1994
JP S61192278 A 26-08- 1986
PT 81930 A 01-02- 1986
US 4784862 A 15-11- 1988

US 4143168 A 06-03-1979 BE 847996 Al 04-05- 1977

CA 1085668 A 16-09- 1980
DE 2650800 Al 16-06- 1977
DK 511576 A 09-06- 1977
FR 2334306 Al 08-07- 1977
GB 1515790 A 28-06- 1978
NL 7612570 A 10-06- 1977
SE 424596 B 02-08- 1982
US 4143168 A 06-03- 1979

CN 101874554 A 03-11-2010 NONE

CN 102524812 A 04-07-2012 NONE

CN 101584385 A 25-11-2009 NONE