April 27-29, 2026

All Speakers

Dog and cat food research experts who will present at Petfood Forum & Petfood Essentials

Ann Marie D. Ocker
Technical Marketing and Innovation Director
International Ingredient Corporation
Ann Marie D. Ocker, Ph.D., is the technical marketing and innovation director at International Ingredient Corp., where she connects scientific insight with strategic market development to advance innovation across pet food markets. With nearly two decades of experience spanning academic research, global R&D and commercial application, she specializes in ingredient functionality, processing technologies, natural product chemistry and formulation strategy. Her work focuses on promoting the value of upcycled and functional ingredients to support sustainability and nutrition. Ocker holds degrees in chemistry, biology, organic chemistry and food science, including her Ph.D. from the University of Tennessee.
Date/TimeTitle
Tue Apr 28
3:10 PM - 4:15 PM
Alternative and sustainable pet foods: 3:10-4:15 p.m.
KCCC Room 2503
  • Advancing shelf-life and safety in cooked and raw high-moisture pet foods with clean-label innovation 

Jasmine Kataria, Ph.D., senior scientist, Kerry, explains how high-moisture pet foods, particularly raw and cooked formats, represent one of the fastest expanding categories in today’s pet food market, driven by consumer preference for fresh, minimally processed diets made with recognizable and transparent ingredients. However, these products present notable challenges due to their elevated water activity, highlighting the need for innovative preservation strategies that maintain safety and quality without compromising clean-label expectations. Kataria reports on a study evaluating ingredient systems combining vinegar-fermentate technology in both raw and cooked formats. 

  • Circular nutrition: Unlocking the value of upcycled ingredients in pet food

Ann Marie D. Ocker, Ph.D., technical marketing and innovation director, International Ingredient Corp., examines how upcycled ingredients from food and agricultural sectors are repurposed into functional pet food ingredients that reduce environmental impact while offering nutritional benefits. Feeding trials and compositional analyses demonstrate improvements in palatability, digestibility and overall diet performance from these co-products, which contribute high-quality proteins, essential fatty acids and bioavailable micronutrients. Ocker explores formulation strategies and ingredient functionality, providing practical insights into how upcycled materials support product development, environmental goals and help meet consumer demands for transparency.

  • Case study: Unlocking sustainable pet food ingredient access through whole-animal utilization

Caitlyn Dudas, principal, Good Company, presents a pioneering case study demonstrating how whole-animal utilization creates new pet food ingredient supply streams while improving economic and environmental outcomes. The project with a regenerative beef processor in Colorado and regional pet food manufacturers demonstrates strategic aggregation of nutrient-dense animal co-products such as hearts, livers, bones and fat that would otherwise be underutilized or discarded. Dudas provides practical insights into infrastructure, partnerships and aggregation models that make regional supply viable, plus a replicable framework for connecting regenerative agriculture with pet food manufacturing.