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Explore quality, safety, and traceable sourcing behind every treat.
Behind The Freeze
Origin & Sourcing
The Power Behind Pure Freeze-Drying
Tested & Protected for Freshness
Our Ingredient Standards
Human-Grade Sourcing
We use ingredients that originate from suppliers operating within the human food sector, helping ensure higher standards of safety, freshness, and handling throughout our supply chain.
Australian Supplier Network
We work with a range of well-established Australian suppliers—including recognised top-tier providers and respected local producers—chosen for their reliability, ingredient quality, and transparent sourcing practices.
Certified & Regulated
We source from suppliers that operate under recognised certification and regulatory systems—such as HACCP, ISO food-quality standards, Halal certification, MSC certification for eligible seafood, SQF Food Safety Code (Animal Products, Manufacturing, Edition 9), or state food authority licensing (e.g., PrimeSafe-licensed facilities or equivalent). Different certifications apply to different ingredient types, supporting safety, compliance, and consistent ingredient quality across our range.
Why It Matters
By sourcing from suppliers with recognised certification systems—appropriate to their product type—we ensure safety, transparency, and reliable ingredient quality across our range.
Wild Game Meat Source & Food Safety Overview
All our wild game meat ingredients are sourced from premium Australian farms and top-tier suppliers, with rigorous safety systems in place. Information is continuously updated to reflect current sourcing and food safety standards.
| Meat Type | Sourcing & Harvest | Processing, Certifications / Safety Controls | |
|---|---|---|---|
| Kangaroo | Wild-harvested in Australia; ethically and sustainably sourced from carefully selected wild populations; harvested in accordance with seasonal and environmental conditions. | Processed in Australian facilities under AS 4464‑2007 and Australian Export Standards; routinely audited and inspected by government authorities (Primary Industries, AQIS); premium-quality Australian kangaroo; traceable and compliant with industry regulations. | |
| Wild Venison | Wild-harvested in Australia; ethically and sustainably sourced from free-roaming deer in natural environments; animals feed on native vegetation and pastures; harvested in their own environment to reduce stress and produce tender, mild, consistent meat. | Processed in licensed Australian facilities; follows human food-grade standards; routine microbiological monitoring; compliant with Australian Export Standards; traceable from harvest to processing. | |
| Butterfly Quail & Duck | Farm-raised in Australia | Australia SQF and Halal-certified; processed in licensed Australian facilities and an Export Registered Establishment; compliant with food safety standards for human consumption. | |
| Wild Rabbit | Sourced from local wild game in Australia. | Inspected by a Meat Inspector; stored and transported in approved facilities/vehicles; human-grade. Human-Grade Processing Information (Supplier Provided): According to our supplier, all wild rabbit meat is processed at a licensed abattoir / human-grade food processing facility, which requires a licence stamp to indicate which facility processed the meat in case of any issue. For reference, wild rabbits carry a red stamp, while the emu meat we source carries a green stamp. Human-grade expect minced rabbit (contain bones). | |
| Camel | All of our camels are sourced from a reputable, large-scale camel farming (Summerland) operation in the Harrisville region of Queensland — recognised as one of Australia’s largest and most well-managed camel dairies and training centres. Most of these camels are home-grown at the Harrisville farm, raised under controlled grazing conditions. If they aren't, they come from agistment blocks in the Winton region.After arriving at the Harrisville farm, these camels spend more than 12 weeks grazing on-site before being sent for processing, ensuring a safe transition and minimising any risk from naturally occurring compounds. Recently, some camels have also come from a regulated camel dairy in Victoria.; farm and farm veterinarian have both confirmed meat is Indiscipline-free. The above professional information was provided directly to us by the person responsible for meat distribution at the farm. | Camel meat is Halal-certified in Australia; processed under recognised Australian food Safety Systems: traceable from farm to processing facility;Inspected by a Meat Inspector. | |
| Wild Tasmanian Wallaby | Wild Tasmanian wallaby are harvested directly from the grasslands of Tasmania, the only place where it is legal to harvest wallaby for human consumption. All animals are supplied by trained and accredited professional harvesters operating under government regulations that govern licensed wild game harvesting. | Carcasses are transported to licensed game meat processing premises, where trained staff handle the meat under strict hygiene and cold-chain procedures. All carcasses are subject to post-mortem inspection by licensed Meat Inspectors to confirm they are healthy and fit for human consumption. The processing system operates under a Quality Assurance program, ensuring compliance with the Australian Standard for the Hygienic Production of Game Meat for Human Consumption, with professional oversight throughout the supply chain. | |
| Wild Tasmanian Possum | Wild Tasmanian possum are harvested under licensed programs in Tasmania, where it is only legal to harvest possum for human consumption. All animals are supplied by trained and accredited professional harvesters operating under government regulations for licensed wild game harvesting. | Carcasses are transported to licensed game meat processing premises, where trained staff handle the meat under strict hygiene procedures. Wild-harvested carcasses are inspected by licensed Meat Inspectors to ensure they are healthy and fit for human consumption. All operations follow a Quality Assurance program in compliance with the Australian Standard for the Hygienic Production of Game Meat for Human Consumption, with professional oversight at every stage. | |
| Emu | As confirmed by our supplier, while some emu are raised in South Australia, the majority are processed in Victoria; accordingly, approximately 90% of our emu meat is considered to be Victorian in origin. | Inspected by a Meat Inspector; stored and transported in approved facilities/vehicles; human-grade. Human-Grade Processing Information (Supplier Provided): According to our supplier, all emu meat is processed at a licensed abattoir / human-grade food processing facility, which requires a licence stamp to indicate which facility processed the meat in case of any issue. For reference, wild rabbits carry a red stamp, while the emu meat we source carries a green stamp. | |
| Crocodile | Crocodile meat is sourced from a recognised Australian crocodile-meat processor, operating under domestic wildlife-trade and farming regulations applicable in Queensland. | Processed in Australia in a facility required to comply with national standard AS 4467:1998 – Hygienic Production of Crocodile Meat for Human Consumption, with slaughter, skinning, evisceration, meat removal and handling conducted under controlled hygiene protocols as mandated by export/meat trade regulations. Meat intended for consumption meets prescribed regulatory requirements for safety and fit-for-human-consumption. | |
| Free Range NT Buffalo | Buffalo sourced from the Northern Territory outback of Australia. Free range and chemical free as described by our supplier. | Processed in licensed Australian facilities under Australian government food safety standards for human consumption. | |
| Wild Boar | Our wild boar is sourced from the open rangelands of Australia, including forest and pastoral areas. The animals forage freely on native vegetation, fruit, and natural food sources, and are ethically harvested in their natural environment. The product is free from added chemicals and hormones. | Wild boar is processed in licensed Australian facilities under Australian government food safety standards for human consumption. |
Seafood Source & Food Safety Overview
All our seafood ingredients are sourced from premium Australian suppliers, with rigorous safety systems in place. Information is continuously updated to reflect current sourcing and food safety standards.
| Seafood Type | Sourcing & Harvest | Processing, Certifications / Safety Controls | |
|---|---|---|---|
| Tail-On Prawns | These imported tail-on prawns from are extra large size. Ingredients consist of 100% prawn, with no 451 certificate. Each batch is traceable via FTM lot number. | The prawns are supplied by a certified wholesale supplier holding HACCP, Safe Food Australia, and ISO 9001:2015 certifications | |
| Japanese Oyster & Scallop | Our scallops come from two sources: wild-caught in the northwestern Pacific Ocean, commonly called “Japanese scallops” in the market and IQF to preserve freshness, texture, and flavour; and Hokkaido, Japan, from MSC-certified sustainable beds. Hokkaido scallops are considered wild, receive no ongoing feeding or confinement, and are sashimi-grade, recognised for their high quality and flavour. Premium oysters are MSC-certified from reputable farms in Japan, carefully cleaned,processed and IQF to maintain their natural briny flavour and tender, plump texture. All brands are HACCP-certified | The oyster and scallop are supplied by a certified wholesale supplier holding HACCP, Safe Food Australia, and ISO 9001:2015 certifications. | |
| New Zealand Hoki | Hoki fillets are wild-caught in New Zealand from an MSC-certified Hoki fishery, managed under New Zealand’s Quota Management System and processed in HACCP-compliant facilities. | Hoki fillets are supplied by a certified wholesale supplier holding HACCP, Safe Food Australia, and ISO 9001:2015 | |
| Octopus Teneacle | Octopus tentacles are sourced from the wild‑caught, MSC‑certified Western Australian Octopus Fishery and handled with full traceability from sea to pack, then processed in HACCP-certified facilities to maintain quality and safety. | Octopus tentacles are supplied by a certified wholesale supplier holding HACCP, Safe Food Australia, and ISO 9001:2015 certifications. | |
| Wild-Caught Alaska Sockeye Salmon | Our salmon is wild-caught in the cold, pristine waters of Alaska and handled under strict quality and food safety standards from harvest through to delivery. | This product is wild-caught and not farmed. | |
| Wild-Caught NT Saltwater Barramundi | Our barramundi is sourced from the pristine coastal waters of the Northern Territory, where it is wild-caught in tropical estuaries and saltwater systems. We work with trusted suppliers who service premium retailers, including organic and health-focused food stores. | Fish are chilled immediately after harvest and processed under standard commercial seafood handling practices, including grading and preparation, before being maintained within a continuous cold chain. This product is wild-caught and not farmed. |
Organic Medley and Vegetables Source & Food Safety Overview
| Organic Ingredient | Sourcing | Processing Certifications / Safety Controls |
|---|---|---|
| Organic Wild Blueberry, Organic Cranberry | Elgin Organic | ACO certified; Serving retail and food service channels. |
| Organic Wild Blueberry, Organic Raspberry, Organic Strawberry, Organic Wild Blackberry | Mt. Wilder Berries | All certified under ACO (Australian Certified Organic) standards. Mt. Wilder Berries is a niche brand focused on wild-harvested and organic berry products. |
Freeze-Dried Meat: Appearance, Safety & Quality
Why doesn’t our rehydrated freeze-dried meat release “blood water”?
Our freeze-dried meat enters the process in a raw state. To follow Australian standards and maintain a licence for freeze-drying, the product undergoes a controlled heating step as part of the freeze-drying process to ensure microbial safety.
The combination of freezing, heating, and drying removes most of the free water in the meat, so when rehydrated, the product does not release “blood water.” Some people therefore classify freeze-dried meat as “cooked” or “ready-to-eat,” which is a common interpretation of the process.
Why isn’t freeze-dried meat pink like raw meat?
Our freeze-dried meat enters the process in a raw state and is processed in line with Australian food safety standards. As part of this process, the meat undergoes controlled conditions that ensure safety and quality.
This naturally changes the colour from raw pink to a more cooked appearance, which varies depending on the type of meat. For example, red meats such as camel or kangaroo typically develop a deeper reddish-brown tone, while white meats such as duck appear paler, off-white to light beige.
Some people therefore classify freeze-dried meat as “cooked” or “ready-to-eat,” which is a common interpretation of the process.
What Are Those Shiny Particles?
Occasionally, you may notice small white or shiny particles on the surface of some freeze-dried meat pieces. These particles are naturally occurring crystals of fat, protein and blood, which can sometimes appear in minimally processed freeze-dried meat products. (as confirmed by our licensed freeze-drying facility).
This is a normal physical characteristic of natural meat, particularly when the product is made from 100% single-ingredient meat with no additives, fillers, or preservatives.
What causes the crystals?
During production, the meat undergoes freeze-drying (lyophilisation) and a controlled heat treatment step designed to reduce naturally occurring bacteria in raw meat and meet food safety requirements.
During this process:
Natural fat, protein, and blood migration
Small amounts of naturally occurring fat, protein, and blood within the meat may move toward the surface during heating.
Cooling and crystallisation
As the product cools, these components can solidify and form tiny crystalline particles that may appear white or slightly shiny.
Because our treats contain only natural meat ingredients, there are no emulsifiers or additives to prevent these natural compounds from crystallising.
Why do freeze-dried products sometime look different between brands?
A key factor is local food safety regulations , which define how sterilisation is performed.
For example, in Queensland, Australia, the process requires raising the product to a certain temperature and holding it for a set period to meet safety standards (Safe Food QLD).
Other factors include:
- Freeze-drying techniques
Dehydration levels
Raw material fat content
Crystal appearance varies naturally depending on meat type, animal, batch, and cut.
Examples:
Red meats (e.g., camel, kangaroo, venison)
May show small white or slightly shiny crystals.
Poultry (e.g., quail or duck)
May occasionally develop a faint yellowish crystalline layer or shiny crystals due to the natural fat composition.
Wild Rabbit
May show red crystalline due to higher blood content.
Is it mould or contamination?
No.
Fat or amino-acid crystals can sometimes be mistaken for mould because they appear on the surface. However, they are different:
| Characteristic | Natural Fat Crystals | Mould |
|---|---|---|
| Appearance | White or slightly shiny particles | Fuzzy, powdery or thread-like |
| Texture | Dry and firm | Soft or fuzzy |
| Odour | Neutral / natural meat smell | Musty or sour smell |
| Growth | Does not spread | Spreads and grows over time |
Food safety and manufacturing standards
Our freeze-dried treats are carefully sourced and produced with a focus on premium quality, traceability, and food safety.
Raw Materials:
- Sourced from reputable Australian farms and national large distributors, ensuring consistent quality and traceability.
- As outlined in the upper section of this page, our sourcing practices focus on transparency and reliability, allowing each batch to be traced back to its origin.
- All meat is 100% single-ingredient, with no additives, fillers, or preservatives.
- Raw materials are inspected for fat content, freshness, and overall composition. Where necessary, basic trimming and preparation may be carried out to ensure consistency and suitability for freeze-drying.
Production Facility:
Manufactured in a licensed food production facility in Queensland (QLD), Australia, holding Safe Food Queensland certification and operating under documented food safety programs, with annual audits conducted by Safe Food Queensland to ensure compliance with applicable food safety standards.
Production processes include:
- controlled raw material sourcing
- validated processing steps
- sterilisation processes required by local food safety regulations
- moisture and water-activity control
- hygiene and sanitation programs
- routine quality inspections
Certified Australian Made (Freeze-Dried Meat Products):
Our freeze-dried pet meat products have been assessed and approved for use of the Australian Made logo 🇦🇺, confirming that they are sourced and manufactured in Australia.
Note: This assessment applies to our meat products only. Seafood-based treats use imported raw materials and are not covered by Australian Made certification.
Does this affect the quality of the treats?
No.
The presence of these crystals does not affect the safety, nutritional value, taste, or digestibility of the treats.
They are simply a natural result of processing real meat without additives.
Value & Benefits
Our freeze-dried meals deliver nutrition, safety, and convenience:
Maximum Nutrition: Freeze-drying preserves proteins, vitamins, and minerals.
Pure & Safe: No fillers or artificial additives; easy to digest.
Supports Health: Promotes lean muscle, joint support, and overall vitality.
Convenient & Long-Lasting: Shelf-stable and lightweight, perfect for home or travel.
Packaging
Our packaging is designed to protect freshness and nutrition:
Light-Protective VMPET Outer Bag with Resealable Seal: Prevents exposure to air and light.
Food-Grade Vacuum Bag Inside: Maintains texture and flavour of freeze-dried pieces.
Oxygen Absorber carefully selected and FDA -approved in Australia🇦🇺: Reduces oxidation and extends shelf life.
Moisture Absorbers carefully selected and FDA-approved in the USA 🇺🇸
Lab Tested for Safety and Quality
Our finished freeze-dried products undergo routine laboratory testing in ISO/IEC 17025-accredited facilities to verify key safety and internal quality indicators, including:
Moisture Content – Confirms proper freeze-drying levels to support shelf stability.
Pathogen Screening (e.g., Salmonella) – Ensures products meet established safety requirements.
Targeted Nutrition & Quality Assessments – Selected tests performed as part of our quality program to help maintain consistency in product performance.
These routine evaluations, together with controlled sourcing and protective packaging, form a quality system designed to deliver safe and dependable freeze-dried nutrition.