Rikke Miklos, Ph.D.


Global Senior Customer Application Specialist


Source Technology

Rikke Miklos will speak on creating and processing new wet pet food products using alternative proteins on Tuesday, April 30, at 3:25-3:45 p.m. during the “Innovations in pet food processing” concurrent sessions. Register now to hear Rikke and 30+ industry experts speak.

Learn more about Rikke’s presentation below:

What is the single, most important concept you hope attendees will learn from your presentation?

Protein functionality is a crucial factor when developing and producing healthy and appealing pet food based on alternative proteins.

Please explain the significance of this concept to the pet food industry and your organization:

Two raw materials of the same type with the apparently same protein content and composition may from a nutritional perspective be equal but depending on processing history show completely different processing properties. This can lead to challenges in the development process, where the new alternative protein does not match the behavior of the well-known meat proteins. In productions the challenge can show up during shift in supplier or even as batch-variations.

During development of new pet food recipes that matches the trends towards more sustainable proteins, we take advantage in our experiences with development of plant-based meat-analogues for human food. During the years we have built expertise in formulation of recipes and texturization of plant proteins, so they obtain a nice fibrous structure like a meaty chunk. We use this knowledge base in combination with our practical experiences and observations with differences in protein functionality, when we develop new concepts based on alternative proteins.

What are potential next developments in this specific field?

We will continue to follow the progresses in the market of alternative proteins, but especially also the findings and developments in the research environments. I am excited by the advances within cell-based meat production and fermented. We are planning to continue our developments in accordance with the market trends, so we are ready to support our customers when new proteins become available.

Presentation Description:

Creating and processing new wet pet food products using alternative proteins — Miklos explains how alternative proteins, such as insects and fermented products, differ in functionality and why that means they are likely to pose processing challenges and affect product texture. However, with the right combination of alternative proteins and processing technology, it is possible to develop high-quality premium wet pet food products with a meaty texture.


As global senior application specialist at Source Technology, a part of the Wenger Group (acquired by Marel in 2022), Rikke Miklos, Ph.D., is responsible for application development of the Powerheater technology and customer-related development projects. She holds a master’s degree in food science and technology and a doctorate in meat processing from University of Copenhagen, Denmark. During the last seven years, Miklos has worked with various aspects of food and feed extrusion, covering tasks such as process and product development, R&D management, consultancy, sales and customer support, dissemination, training and application specialist.