Sometimes what becomes “normal” starts with a good idea… that goes off the rails. That’s exactly what happened with kibble. What began as a solution for convenience gradually became the standard—often at the cost of real nutrition. Let’s dig into how kibble came to be, why it took over, and why it’s time we question what’s in the bowl again.
From Scraps to Science: The Early Days
Dogs ate with humans — literally.
Before there was “dog food,” dogs ate what humans gave them or what they could scavenge. Table scraps, meat ends, bones, organs — varied and fresh (mostly). In old European households, dogs were often fed “dog stews” made from whatever was available.
Over time, as people started breeding dogs and keeping them as companions, they began to experiment with what foods best supported canine health. But cooking for your dog every day is laborious, expensive, and inconsistent — especially before modern refrigeration and supply chains.
Enter the First “Dog Biscuit”
In the mid-1800s, an American electrician living in London named James Spratt observed stray dogs eating ship biscuits (hardtack) thrown from docks. Inspired, in 1860 he introduced Spratt’s Dog Cakes — a biscuit made with wheat, meat, vegetables, and binding agents — specifically marketed for dogs. Pet Food Institute+2scottishdogbehaviourist.com+2
This was no gourmet meal — but it was shelf-stable, portable, and created a new category: food made for dogs (not leftovers). Thus began the commercialization of dog food. carnos.com+2NYC Doggies+2
Spratt’s innovation was successful. He positioned it as a “complete nutritional option” (for that time) and grew the idea that dogs deserved food made just for them. Wikipedia+2NYC Doggies+2
Why Kibble Rose: Industrialization Meets Pet Parents
Several societal shifts converged to make kibble king:
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Slaughterhouse byproducts & waste streams: As industrial meat processing ramped up, meat byproducts (organs, bones, unused parts) became cheap inputs. Turning them into “dog food” was economically efficient. NYC Doggies+2carnos.com+2
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Preservation technology: Drying, rendering, extrusion, and artificial preservatives allowed food to stay stable without refrigeration.
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Pet as family + marketing: Dogs were increasingly seen as companions, not just working animals. Pet food companies marketed convenience, health benefits, and authority.
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War, scarcity, and invention: During WWII, canned goods and metal were rationed, pushing demand for shelf-stable dry food solutions. Steves Real Food+2The Bones & Co.+2
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Extrusion launches mass kibble: In the 1950s, extrusion technology allowed huge volumes of kibble production — high heat and pressure to form pellets. Purina was a pioneer in this method. THRIVE Pet Nutrition Inc.+3Steves Real Food+3NYC Doggies+3
These forces turned dog food into a scalable business. But inside those crunchy pellets, some compromises were made.
What Kibble’s Label Doesn’t Always Reveal
“Complete & Balanced” — but balanced by what?
Manufacturers use feed-grade ingredients — materials not fit for human consumption — because they’re abundant and cheap. These can include meat meals, byproducts, rendered fat, synthetic vitamins, and fillers. That’s not inherently terrible, but it’s not the same as whole-food sourcing.
Because many nutrients are lost during extreme cooking and processing, companies must re-add them post-production (“vitamin packs,” colorants, synthetic antioxidants).
High heat = nutrient degradation
The extrusion and baking process requires very high temperatures, which degrade heat-sensitive nutrients (e.g. many amino acids, fats, enzymes). Over time, the very nutrients dogs need to age well—omega-3s, certain vitamins, antioxidants—are significantly diminished.
Preservatives, fillers, and shelf life
To stay shelf-stable, kibble often relies on preservatives (synthetic or “natural”) that promote longevity over freshness. Combined with fillers like corn, soy, or grain, kibble becomes a product built for durability, not health.
These additives and processing choices shift the focus from what’s good for the dog to what’s good for shelf life and manufacturing.
Why Fresh Food Pushback Matters More Today than Ever
We’re in an era of rising pet health issues: obesity, allergies, diabetes, digestive problems. Many of these correlate with diets heavy in ultra-processed ingredients.
Fresh food alternatives argue for:
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Maximum nutrient retention
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Digestibility
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Transparency in sourcing
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Reduced inflammation
Rather than give your dog a processed pellet, fresh food aims to deliver a meal closer to what is natural for their biology — carefully formulated with vets to support health.
At Furever, this is our foundation: meals made with human-grade ingredients, gentle cooking, and no preservatives.
A Call to Reconsider — Not Just Accept
Kibble isn’t evil — it was once a clever solution. But time, scale, and competition have shifted it away from health into convenience.
When you understand how kibble gained dominance — and the trade-offs baked into its structure — you can start choosing differently: for longevity, vitality, and whole-body health.
