Bug Bakes: From Mum’s Kitchen to Dragons’ Den. Is This the Future of Dog Food?

Bug Bakes: From Mum’s Kitchen to Dragons’ Den. Is This the Future of Dog Food? In this episode of The Consult Room, veterinary surgeon Dr Paul Manktelow is joined by Ross Lamond, founder of Bug Bakes, to explore the surprising science and story behind insect-based dog food. Ross went from studying law to hand-making insect-based dog treats with his mum in the family kitchen. What began as a one-year experiment eventually took him to Dragons’ Den and helped turn Bug Bakes into one of the UK’s best-known insect-based dog food brands. But why feed dogs insects in the first place? Paul and Ross explore how insect protein compares with conventional animal proteins, why novel proteins may be useful for some dogs with food sensitivities, and the environmental argument for finding alternative ways to produce the protein used in pet food. They also delve into how commercial dog food is actually made, what cold-pressing means, the difference between nutrition and marketing, and why greater transparency around pet food ingredients matters. Topics Covered: 🐛 Why insect protein is being used in dog food 🏠 How Bug Bakes started in Ross’s family kitchen 🐉 The journey to Dragons’ Den 🥩 How insects compare with traditional animal proteins 🐶 Novel proteins and dogs with food sensitivities 🥣 How processing can affect dog food 🌡️ Cold-pressed food versus traditional kibble 🌍 The sustainability case for insect farming 💰 Why insect protein is still relatively expensive 🏷️ Pet food labelling, marketing and transparency Once we get past the “yuck factor”, could insects become a mainstream part of what we feed our dogs? 💬 Would you consider feeding your dog insect protein? What would convince you to try it? 🎧 Listen to The Consult Room on Spotify, Apple Podcasts and all major podcast platforms - or watch the full episodes right here on YouTube