How Akela Kibble is Made

Akela kibble is made in Britain. It is extruded - which means it is a dry biscuit as opposed to cold pressed or frozen food.

As a small-medium-sized business establishing a new food in the marketplace, it was necessary for us to outsource the production of our food from day one due to the multi-million-pound investment required to establish a new factory to the exemplary standards required.  Akela is therefore manufactured in rural Lancashire in the same human-grade factory that manufactures many other top British brands but to our own bespoke recipes using raw materials selected by us.  It is the only factory capable of producing nutrition of the high quality and large volume that we require using the world's first thermal twin extruder.

The Wenger TT3630 Thermal Twin extruder used for making Akela uses a much less aggressive cooking process compared to traditional extruders. This means that proteins stay highly digestible and natural vitamins and minerals survive the process better. Some ingredients are added after extrusion too - for example, all vitamin levels stated in the nutritional additive section are added after cooking to guarantee minimum levels.

The factory has an abundance of quality controls and environmental standards in place, including x-raying all bags as they come off the production line for example.  Every batch is also checked for density, colour, size and the composition is analysed using near-infra-red technology.  We also conduct regular factory tour checks.

What is the shelf life of Akela?

Akela is produced with an 18-month recommended shelf life. Most bags are shipped out quickly due to high demand so you can expect around a year before the expiry date is reached.

What preservatives do you use?

The meats in our dried foods are naturally preserved with mixed tocopherols and rosemary extract.