What can meat science teach us about building better pet food? Bridging Meat Science and Pet Food Innovation is a key concern for researchers and industry experts looking to create healthier and more nutritious options for our pets.
In this conversation, host Scott Sorrell, Director of Global Marketing at Balchem, is joined by Dr. Josh Hasty, CEO and Founder of FH Services. Along the way, Dr. Hasty shares his career journey. He also discusses opportunities to improve formulation, digestibility, palatability, ingredient selection and profitability in both human-edible and pet-edible products.
Episode 30: Bridging Meat Science and Pet Food Innovation
🎧 Episode Overview:
From Meat Judging to Meat Science
To start, Dr. Hasty talks about growing up in Texas, taking part in FFA and studying at Clarendon College and Texas Tech University. He explains how livestock and meat judging and agricultural economics shaped his career. (00:00 – 02:29)
USDA, Fresno State and a PhD at Colorado State
Next, he describes his time with USDA in Pennsylvania and his move to Fresno State University. Then earned a PhD in meat science at Colorado State University, where his research included raw pet food projects. He also talks about the mentors who influenced him. (02:30 – 05:02)
Industry Roles at Cargill, Blue Buffalo and Tyson Foods
After that, the conversation follows his career through Cargill, General Mills Blue Buffalo and Tyson Foods. Together, these roles built his expertise across product development, food safety, ingredient solutions and pet food supply chains. (05:03 – 07:11)
Launching FH Services
After leaving Tyson Foods, Dr. Hasty launched FH Services. He outlines his work with Centrillum Protein and Hawkins Ingredients, which includes lean finely textured beef, ingredient utilization, regulatory support, product development, technical sales and growth-focused partnerships. (07:12 – 13:46)
What’s Next: JTW Innovations
Looking ahead, Dr. Hasty shares plans for JTW Innovations, including educational content for frontline employees, protein trading and long-term goals in food safety consulting. Above all, he wants to help employees see how their work affects product quality and business performance. (13:47 – 17:16)
The Humanization of Pets
Shifting to companion animal nutrition, the discussion turns to the humanization of pets. Because many owners see their pets as family, demand is growing for foods seen as higher quality. As a result, brands are focusing on better palatability and feeding experiences that also support overall nutrition. (17:17 – 20:49)
Formulation Strategy and the Meat Block
Much of the episode then focuses on formulation strategy. Since ingredient variability can affect finished products, Dr. Hasty describes ways to improve consistency, precision and cost-effectiveness in pet food formulation. In addition, he covers high beef costs, underused protein resources and why procurement and R&D teams need to know their ingredient options. (20:50 – 26:36)
Alternative Proteins: Black Soldier Fly Larvae
From there, the conversation moves to alternative proteins, particularly black soldier fly larvae. Drawing on a Tyson Foods project, Dr. Hasty discusses possible benefits linked to the lipid fraction, including observations on digestibility, microbiome support and brain development. However, he notes that some findings are early and not yet fully understood. He also explains the commercialization and economic challenges that have slowed adoption. (26:37 – 32:53)
The Future of Pet Food Innovation
Finally, Dr. Hasty highlights science-based decisions, education, digestibility, palatability, quality of life and longevity as key areas for growth. Ultimately, better formulation knowledge, gut health and joint health may help support companion animals throughout life while meeting changing consumer expectations. (32:54 – End)
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