Our food | Edgard & Cooper

the freshrevolution

We had enough of over processed pet food, so we made our own...

There’s more to our dog food than meets the eye

We pack our dog food with more goodness than you can shake a stick at.

Fresh meat & nutritious offal

Delicious, nutritious and treated with respect, from farm to bowl.

Real fruit & veg

A few cheeky extras to provide vitamins, minerals, antioxidants and fibre

Root vegetables

Energy-packed complex carbohydrates that are easy for dogs to digest

our recipe forchange

We do things a bit differently here at Edgard & Cooper...

Well-balanced recipes

Our simple, wholesome, recipes are developed by university experts to provide maximum nutrition from natural ingredients. It’s like your pet has their own personal trainer.

Keep it fresh

We use chilled trucks to transport our ingredients, which means they don’t need processing to stay fresh and delicious.

Expertly cooked

We expertly cook our dry and wet food to lock in all the natural goodness and flavour.

Fresh

Utterly irresistible fresh meat
Natural, healthy nutrients and antioxidants
Naturally easy to digest

Traditional

Ground-up meat, bone and offal
Often made with a mix of unclear ingredients (meat but also bones, skin, hooves...)
Lower protein quality^{1 2 3}
Much harder to digest
Lower essential fatty acid content¹

Like what you see?

Join thousands of other dog and cat lovers in the pet food revolution

Got a question? We’re all ears – just ask.

Pérez-Calvo, E., Castrillo, C., Baucells, M.D. and Guada, J.A. (2010). Effect of rendering on protein and fat quality of animal by-products. Journal of Animal Physiology and Animal Nutrition, 94: e154-e163. https://doi.org/10.1111/j.1439-0396.2010.00998.x
Montegiove, N., Pellegrino, R.M., Emiliani, C., Pellegrino, A., and Leonardi, L. (2021). An Alternative Approach to Evaluate the Quality of Protein-Based Raw Materials for Dry Pet Food. Animals, 11, 458. https://doi.org/10.3390/ani11020458
Bhat, Z.F., Morton, J.D., Bekhit, AEl-DA, Kumar, S., Bhat, H.F. (2021). Thermal processing implications on the digestibility of meat, fish and seafood proteins. Comprehensive Reviews in Food Science and Food Safety, 20, 4511-4548. https://doi.org/10.1111/1541-4337.12802