• Balanced and Proper Nutrition
  Cats are obligate carnivores, relying primarily on protein and fat for energy, supported by an ideal balance of vitamins and essential minerals.

• A Diverse Nutrient Intake
  Due to their unique physiology, cats cannot synthesize certain nutrients on their own. To keep them healthy, energetic, and nutritionally balanced, the best approach is to obtain a wide range of nutrients from natural ingredients. We carefully select Canadian flaxseed and use low-temperature, slow roasting to preserve nutrients that are easily damaged by high heat and pressure.

• Fresh, Natural Ingredients
  All meats, vegetables, and other ingredients are strictly selected based on origin, seasonality, and quality — following the key principle of healthy eating: freshness. We use only boneless meats that are free from antibiotics and hormones, ensuring natural, complete nutrition.

• Low Salt, Low Fat, Low Magnesium, and Low Carbohydrates
  Every ingredient is chosen to be low in salt, fat, magnesium, and carbohydrates, staying true to our commitment to a healthy diet.

Ingredients:
Deboned Alaskan cod, deboned lamb, deboned herring, deboned bonito, salmon oil, dehydrated chicken, chicken fat (preserved with vitamin E), wild rice, whole low-temperature roasted flaxseed, chickpeas, carrots, beets, cranberries, spinach, apples, pumpkin, broccoli, peas, green lentils, blueberries, spirulina, yeast extract.

Additives:
Multivitamins (vitamin A, vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin B9, vitamin B12, vitamin D3, vitamin E, vitamin C, vitamin H), multiminerals (iron, copper, zinc, manganese, selenium, iodine), yucca extract.

Crude Protein 38% min｜Crude Fat 18% min｜Crude Fiber 3% max｜Crude Ash 9% max｜Moisture 10% max｜Taurine 0.2% min｜Calcium 1.2% min｜Phosphorus 0.9% min｜Calories 4000 kcal/kg

Key Points of Quality Control Implementation

• Raw Materials, Additives, and Packaging Materials All incoming materials are inspected for appearance, quality, and compliance with specifications. Inspections include checks for spoilage, clumping, foreign matter, nutritional composition, and aflatoxins where applicable.

• In-Process Control Production processes are monitored to ensure product consistency and minimize cross-contamination risks. Each batch is documented through production and inspection records to maintain full traceability.

• Finished Product Verification Finished products are evaluated for food safety, labeling compliance, packaging integrity, and shelf-life requirements. Routine testing is conducted in an in-house laboratory, with regular third-party verification through SGS. Product identification and traceability procedures are established throughout the production chain. 4. Environmental and Sanitation Monitoring Workplace sanitation programs and inspection records are maintained. Environmental monitoring includes airborne microbial testing, personnel hand-swab testing, potable water analysis, and equipment sanitation verification using Aerobic Plate Count (APC) testing.

Major Quality Control Checkpoints

• Raw Material Receiving:insects, aflatoxins, spoilage, rancidity, foreign matter.

• Cooling Process: microbial contamination.

• Finished Product Packaging: microbial contamination. 4.Secondary Counting of Finished Products: microbial contamination.

Inspection Items & Responsible Units

• Inspection Item: Critical Quality Control Verification
  Inspection Unit: SGS

• Inspection Item: Heavy Metals Test Report
  Inspection Unit: SGS

• Inspection Item: Pesticide Residue Test Report
  Inspection Unit: SGS

• Inspection Item: Preservatives and Antioxidants Test Report
  Inspection Unit: SGS

• Inspection Item: Hazardous Chemical Substances Test Report
  Inspection Unit: SGS

• Inspection Item: Moisture, Ash, Crude Protein, Crude Fat, Calcium, Phosphorus, Crude Fiber
  Inspection Unit: Fu-Wei Feed Laboratory

Our company has established a risk management system covering raw material receiving, manufacturing, finished products, and post-market activities. Through internal testing, quality inspections, traceability programs, and cross-functional teamwork, potential risks are identified and controlled to ensure product safety, quality, and regulatory compliance. All raw materials, additives, and packaging materials are inspected upon receipt to verify quality and conformity with specifications. Additional testing may be conducted for higher-risk materials when required. During production, operations are managed according to established SOPs. Quality Assurance personnel perform routine inspections to verify process control, equipment sanitation, and contamination prevention measures. Finished products undergo quality verification based on risk assessment programs, including nutritional, microbiological, packaging, and labeling checks. Complete batch records and traceability systems are maintained, and products are released only after Quality Assurance approval. Following market release, customer feedback, complaint handling, product traceability, and recall procedures are used to monitor potential risks. In the event of a quality issue, a cross-functional task force is assembled to conduct investigations, implement corrective actions, and support continuous improvement.