Clients Keep Asking About Fresh: What Does the Science Say? (The Farmer's Dog)

This lecture invites veterinary professionals to take a closer look at the science, client trends, and clinical rationale behind the rise of fresh, cooked pet food. Whether you're a firm believer in the benefits of fresh food or still skeptical about its role in clinical nutrition, we'll objectively review the data on digestibility, palatability, hydration, nutrient bioavailability, and inflammation, as well as how different processing methods-like extrusion and high-heat cooking-can influence nutritional quality and health markers such as advanced glycation end products (AGEs). Veterinary professionals will walk away with a clear, evidence-informed understanding of when and why fresh food may offer benefits-and how to confidently discuss its role in patient care.