Our Ingredients

Goat milk is one of our star ingredients at Hill & Hound and we took great care in researching and selecting the best option for our products.

We’re proud to share that our goat milk is 100% Australian and sourced from a local farm just a short drive from where we live. We even had the chance to visit the farm with our dogs, where we saw the goats and connected with the farmers. We're beyond excited to partner with them, supporting local small businesses while bringing you the highest quality ingredients for your pets!

• Compared to cow milk, goat milk contains less lactose
• Easier to digest
• Has anti-inflammatory & antioxidant properties
• Contains probiotic & prebiotic – essential to maintain healthy gut microflora
• Rich in essential amino acids
• Increases the bioavailability of minerals, such as iron & calcium
• Goat milk contains less allergenic proteins – namely α-s1-casein, the protein responsible for the majority of allergenic reaction to cow’s milk.

ALKaisy, Qausar Hamed et al. “Exploring the health benefits and functional properties of goat milk proteins.” Food science & nutrition vol. 11,10 5641-5656. 27 Jun. 2023, doi:10.1002/fsn3.3531

• Plant-based, lactose-free & cholesterol-free
• Sustainable alternative to dairy-type milk
• Low environmental impact – pesticide free, kinder on soils
• Lower in calories than cow’s milk
• Aids digestion
• Supports the immune system, due to the presence of medium-chain triglycerides (MCTs), such as lauric acid
• Rich in antioxidants & vitamin E
• Coconut milk has higher antioxidant properties than cow’s milk.

Tulashie, Samuel K. et al. "Production of coconut milk: A sustainable alternative plant-based milk." Case Studies in Chemical and Environmental Engineering, volume 6, 100206. 2022 doi.org/10.1016/j.cscee.2022.100206

Coumarin is a naturally occurring compound found in various plants (including cinnamon) & has been linked to potential health risks, such as hepatotoxic (liver-damaging) effect when consumed in large quantities over time.

Ceylon cinnamon: Ceylon cinnamon, also known as "true cinnamon," is highly valued for its very low coumarin content. Coumarin levels in Ceylon cinnamon are either undetectable or extremely low, typically around 0.004%. Because of this, Ceylon cinnamon is often recommended for use in therapeutic applications & as a daily dietary supplement.

Cassia cinnamon: In contrast, Cassia cinnamon contains significantly higher levels of coumarin, with concentrations ranging from 0.001% to as high as 5%, depending on the specific variety & growing conditions. Due to this higher coumarin content, excessive consumption of Cassia cinnamon can pose health risks, especially when used as a dietary supplement or in large quantities in foods. Regulatory bodies like the European Food Safety Authority (EFSA) have set guidelines for the maximum safe intake of coumarin, which can be easily exceeded if large amounts of Cassia cinnamon are consumed.

The stark difference in coumarin content is one of the key factors that distinguish Ceylon cinnamon as a premium & safer choice, especially for those looking to incorporate cinnamon into their diet for its health benefits.

Thus, we only use 100% human-grade Ceylon cinnamon at Hill & Hound.

Other differences between Ceylon & Cassia cinnamon include:

Flavour & Aroma:

• Ceylon cinnamon: Delicate, sweet & less bitter with a complex aroma
• Cassia cinnamon: Strong, spicy-sweet flavour with a more bitter & pungent taste

Quality & Price:

• Ceylon cinnamon: Considered higher quality & commands a higher price in the market
• Cassia cinnamon: Cheaper & more commonly found in supermarkets labeled as "cinnamon”

Health Benefits:

• Ceylon cinnamon: Known for numerous health benefits, including antioxidant, antimicrobial & anti-inflammatory properties, with a focus on safety due to low coumarin levels
• Cassia cinnamon: Also has health benefits but with caution due to the higher coumarin content

Use in Food Industry:

• Ceylon cinnamon: Preferred in high-end culinary applications & for health-conscious consumers
• Cassia cinnamon: Commonly used in mass-produced food products due to its lower cost

Suriyagoda, Lalith et al. ““Ceylon cinnamon”: Much more than just a spice.” Plants People Planet, volume 3, issue 4, pp. 319-336. 2021 doi.org/10.1002/ppp3.10192

At Hill & Hound, we offer both green & blue spirulina in our product range. Here are some of their health benefits & differences:
Composition & colour:

• Green spirulina: Whole spirulina biomass, containing a mix of nutrients, pigments (chlorophyll, phycocyanin) & proteins, giving it a deep green colour. It is rich in vitamins, minerals & essential fatty acids.
• Blue spirulina: Derived from green spirulina by extracting the pigment phycocyanin, which is responsible for its bright blue colour. Blue spirulina is a purified form of phycocyanin an& d lacks some of the other components found in whole green spirulina, such as chlorophyll.

Processing:

• Green spirulina: Requires minimal processing, as it is typically dried & powdered directly from the biomass.
• Blue spirulina: Undergoes additional extraction & purification processes to isolate the phycocyanin, making it more concentrated & aesthetically appealing, but also more expensive due to the extra processing involved.
  

Health benefits:

Green spirulina:

1. Nutrient-rich: Contains a broad spectrum of vitamins (like B vitamins), minerals (iron, magnesium), proteins & essential fatty acids, making it a highly nutritious supplement.
2. Antioxidant properties: The presence of chlorophyll & phycocyanin gives green spirulina powerful antioxidant properties, helping to combat oxidative stress & inflammation.
3. Immune support: Promotes overall immune function due to its rich nutrient content.
4. Detoxification: Chlorophyll in green spirulina is known for its detoxifying effects, particularly in removing heavy metals from the body.

Blue spirulina:

1. High in phycocyanin: This pigment is a potent antioxidant & anti-inflammatory compound. It is known for supporting the immune system, reducing oxidative stress & potentially protecting against certain chronic diseases.
2. Anti-inflammatory benefits: Phycocyanin in blue spirulina has been shown to inhibit enzymes that contribute to inflammation, making it beneficial for conditions linked to inflammation.
3. Supports brain health: Phycocyanin may support cognitive function & protect cells from damage due to its antioxidant properties.
4. Natural colouring agent: Beyond its health benefits, blue spirulina is often used as a natural, vibrant food colouring in culinary applications due to its bright blue hue.

In summary, both green and blue spirulina offer significant health benefits, with green spirulina providing a broader nutrient profile & blue spirulina offering concentrated antioxidant & anti-inflammatory effects, primarily due to its high phycocyanin content.

Nege, A, Masithah, E & Khotib, J. “Trends in the Uses of Spirulina Microalga: A mini-review.” Jurnal Ilmiah Perikanan dan Kelautan, 12(1), 149. 2020 doi.org/10.20473/jipk.v12i1.17506

Why Maqui Berry?

• Native to Chilean Patagonia, this superfruit is renowned for its vibrant purple colour, a marker of its high antioxidant content.
• Packed with anthocyanins, polyphenols and essential nutrients, maqui berries have been scientifically proven to support overall health by reducing oxidative stress, controlling inflammation and enhancing gut health.
• Our organic maqui berry powder packs powerful antioxidant and anti-inflammatory properties, making it a valuable addition to your dog’s diet

Benefits:

• Antioxidant powerhouse: Protects cells from oxidative stress, reducing aging effects and chronic disease risks.
• Anti-inflammatory properties: Helps combat inflammation-related conditions like arthritis.
• Boosts immune health: High in polyphenols and essential nutrients like calcium and vitamin C.
• Gut health enhancer: Supports healthy digestion and balances gut microbiota.

García-Milla, P., Peñalver, R. and Nieto, G. (2024). A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry. Foods, 13(6), p.838.

Nguyen, Q. (2024). The Potential Health Benefits of Maqui Berry (Aristotelia chilensis): A Comprehensive Review. ResearchGate.

At Hill & Hound, we carefully select the best methods to preserve the nutritional integrity & quality of our products, which is why we chose freeze-drying for our fruits and vegetables. This process retains the essential nutrients, vibrant colours & natural flavours that pets love, while also ensuring a long shelf life without the need for preservatives. Freeze-drying method shows that it effectively removes up to 90% of the water content, significantly reducing weight while maintaining the structural integrity & nutritional value of the food.

Some benefits of the freeze-drying method include:

• Weight loss during freeze-drying: The freeze-drying process results in significant weight loss due to the removal of water content. For example, products such as strawberries & apples can lose over 90% of their water, leading to a corresponding reduction in weight. The initial moisture content of the material plays a significant role in the extent of weight loss
• Shelf life: Freeze-drying significantly extends the shelf life of food products by reducing the moisture content to extremely low levels. This inhibits the growth of microorganisms & slows down enzymatic reactions, which are the primary causes of food spoilage. Freeze-dried foods may be stored for months to years without refrigeration while maintaining their nutritional quality
• Nutritional values: Freeze-drying is recognised as one of the best methods for preserving the nutritional content of foods. Unlike other drying methods, freeze-drying retains most of the vitamins, minerals & bioactive compounds, ensuring that the nutritional value of the food remains largely intact
• Texture & porosity: The process preserves the structural integrity of foods, maintaining their texture & porosity. This results in products that rehydrate quickly & retain their original shape & consistency. The texture can be influenced by factors such as shelf temperature & freezing rate, with higher temperatures potentially leading to a more rigid & less porous structure
• Colour & flavour retention: Freeze-drying effectively retains the natural colour & flavour of foods, making it ideal for products where appearance & taste are critical. However, extreme conditions during the process, such as high temperatures, can lead to slight colour changes due to the degradation of pigments
• Final product stability: The low moisture content achieved through freeze-drying enhances the stability of the final product, reducing the likelihood of structural collapse & maintaining its nutritional and sensory properties over time.

Nowak, D & Jakubczyk, E. “The Freeze-Drying of Foods-The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials.” Foods, 9(10). 2020 https://doi.org/10.3390/foods9101488