6. Custom blended ingredients to include trace minerals, 7. DiscoloraƟon process that does not damage quality 8. EliminaƟon of polyethylene from fats. 9. Ways to exploit the biological acƟvity of funcƟonal 10. ExtracƟng useful components from raw materials 11. Processing methods or modificaƟons of fats and proteins to enhance value for non-feed uses. 12. The cleanup of fats, including the removal or useful determinaƟon of free faƩy acids, removal of gums and metals, and improved purity, so they can be more easily processed into petrochemical alternaƟves. 13. Methods to keep raw materials fresh prior to What information would help your sales force sell rendered products for use in animal diets? 1. EducaƟng consumers that rendered products are high quality, safe for the food chain, and sustainable. 2. Animal feeding trials in a variety of poultry, livestock, aquaculture, and pet species to a. confirm nutriƟonal benefits of rendered proteins and fats (including tallow and yellow grease) over vegetable ingredients; b. support data for new feed ingredient definiƟons using rendered products; Continued on page 46 What kinds of things need to be done to improve rendered product safety and/or quality that would benefit your company’s business? 1. Treatments or processes that would eliminate microbes (including Salmonella) in finished products and through storage and transportaƟon. 2. Better understanding of oxidation of rendered products and impacts on animal health, prevenƟon strategies, and analyƟcal methods. 3. Expanded informaƟon on product safety and quality under various different rendering systems. 4. Quick methods for idenƟfying pesƟcides and other hazardous chemicals. 5. Consistent physical properƟes, such as color, smell, etc. 6. Timely, low-cost, simple, and easy methods to measure nutrient levels in rendered products. 7. Models for predicƟng digesƟbility of amino acids in each rendered animal protein meal (by species). What kinds of chemical or biological modifications to rendered products would increase the value of rendered products manufactured by your company? 1. Increased digesƟbility of rendered proteins. 2. Decreased oxidaƟon in rendered proteins and fats to decrease free faƩy acids and rancidity. 3. Microbiological (Salmonella) prevenƟon and control agents. 4. EnzymaƟcally hydrolyzing raw material or finished meal to increase digesƟbility of products. 5. Reduced fat and ash content in protein meals. etc. of final protein. animal proteins. such as natural anƟoxidants. processing. www.rendermagazine.com Render April 2014 45
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