NECON PET FOOD SRL

Via Dante Alighieri, 15
25020 FLERO
BS
Italy

Phone number
0302681182

Email
andrea.conforti@neconpetfood.com

Web
http://www.neconpetfood.com

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Brands
SALMOIL,NECON ZERO GRAIN, NECON NATURAL WELLNESS, NECON NO GLUTEN, ATLETIC DOG

Necon: handmade quality and innovation

Founded in 2005, we - at Necon Pet Food -strive towards the research and development of top quality dog food.

In the wake of the success obtained through the Atletic Dog line of products, especially concerning sports dogs, we - in collaboration with veterinarian nutritionists - committed to develop new ranges of top-notch food products formulated according to three principles:

1. Simple recipe
2. Quality of raw materials
3. Our distinctive trait of double processing with cold finishing which combines hand-made quality care with technological innovation.

Primarily, we - at Necon - chose to avoid using non-nutritional or non-functional ingredients: our products contain neither food colours nor chemical appetisers. In addition, when it came to choosing ingredients, we drew inspiration from nature which guides us through its simplicity. Our recipes contain very few but top quality ingredients capable of fully meeting the nutritional needs of dogs.
Our only secret lies in our yearn to fully reveal the contents of our products to you, so that you can see that it takes simple and natural
things to give life to something extraordinary.
Quality of raw materials: carefully selected suppliers, top quality of raw materials processed with skill and passion. Processed in
our production plant applying methods aimed at safeguarding the nutritional values.
Double processing with cold finishing: the exclusive production process conceived by us - at Necon Pet Food - enables us to
constantly monitor the production development of the product due to the constant presence of our operators along the entire
production cycle. We have learnt to selectively process the ingredients by subjecting them to diversifi ed heat and production treatments:
Starch and carbohydrates are transformed at temperatures aimed at optimising the gelatinisation and digestion of starch.
Proteins and fats are processed at a lower temperature so as to avoid damaging of reducing the bioavailability of the nutrients that
would occur upon cooking at high temperatures.

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