Cooked with Fresh Ingredients vs. Extruded Kibble: What’s the Difference?

Category

Kitchen Fresh – Cooked

Kibble (Extruded dry food) (1)

Main ingredients

Meat, organs, vegetables and fresh fruit, grains.

Meat, vegetables, grains, fruit and/or rendered meals/flours, vegetable oil.

Ingredient origin

Mostly local, fresh meats and vegetables.

Varies / worldwide.
Many are industrially pre-processed.

Artificial additives

No

Generally yes

Nutritional supplements

Vitamins, minerals, salmon oil, postbiotics

Vitamins, minerals, and other additives.

Processing

Moderate-temperature cooking

High-temperature industrial extrusion and pressure.

Protein (dry matter)

~45%

Typically 18%–35%

Nutritional formulation

Yes (AAFCO compliant)

Generally yes

Digestibility

High

Variable depending on ingredient quality and protein source.

Palatability

Very high due to natural aroma and texture

Often depends on added fats and palatants.

Shelf life

Short, requires freezing

Long (12–24 months) at room temperature

Transparency

Simple, recognizable list. You can see and feel the main ingredients.

Complex ingredient list with technical terms
(meals, additives).

Mealtime enthusiasm

Just wait until they try it

Let your dog tell you

In Two Bowls

Both fresh food and kibble can be safe and nutritionally adequate. Kibble offers convenience, long shelf life, and standardization, while Kitchen Fresh prioritizes freshness and natural ingredients.

You choose what you want for your dog.

(1) Clarifying Note: 
The kibble data reflects general characteristics of each category, but it can vary significantly by brand and specific formulation. Ingredient type and quality, processing intensity, and additive use can differ widely among manufacturers. It’s always recommended to review labels, certifications, and professional nutritional guidance before choosing a product.

Referencia técnica

Swanson, K.S., et al. (2020). Nutrient digestibility and fecal characteristics of dogs fed human-grade fresh food vs. extruded kibble. PLOS ONE, 15(5): e0231275. https://doi.org/10.1371/journal.pone.0231275

 
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