Baked Pet Food Co-Packer Guide: NY/T 5429 Standard

# Baked Pet Food Co-Packer Guide

Baked pet food has grown rapidly thanks to low-temperature slow baking, better nutrient retention and a crispy texture. China issued NY/T 5429-2026 standard for baked pet food processing. Here is what to look for.

Baked vs extruded

| Factor | Baked | Extruded |

|--------|-------|----------|

| Temperature | 60-90C slow bake | 120-150C extrusion |

| Texture | Crispy, not greasy | Harder |

| Nutrients | Better retention | More heat loss |

| Equipment | Higher investment | Mature, common |

What to check

1. Dedicated baked line

A real baked line needs multi-tier tunnel ovens, temperature zones, automatic turning, and integrated cooling and packaging.

2. Temperature control

NY/T 5429 specifies baking temperature and time. Ask: how many zones? What range? Total bake time? Final moisture?

3. Formula flexibility

Can they handle high fresh meat (50%+), low starch, grain-free, and single-protein recipes?

4. Quality control

Improper moisture control causes mold. Check moisture testing frequency, water activity, seal testing, and shelf-life validation.

MOQ expectations

Baked line changeover is costlier than extrusion:

• 500-1000 kg per SKU minimum
• Mixed flavors can reduce per-flavor MOQ
• Sampling: 5-10 kg

Common pitfalls

1. Using an extrusion line to fake baked product

2. High-temperature fast baking destroys nutrients

3. Poor moisture control leads to mold

4. Copying extruded formulas without adapting for baking

If you want to launch a baked food brand, Mixiaoqi pet food OEM/ODM operates a dedicated baked line and can start with samples to test fresh meat ratios and texture.

FAQ

What is the MOQ for baked food?

Usually 500-1000 kg per SKU.

How much more expensive than extrusion?

About 20-40% higher due to longer processing time and energy.

How long for sampling?

7-15 days depending on formula complexity.