For years, pet owners have seen “all‑natural” and “no preservatives” printed on dog treat packaging. But an important question often goes unasked: what happens to those natural ingredients as time passes? Even when treats are made with high‑quality components and remain safe to eat, their nutritional value and sensory quality naturally decline over time—and this degradation can begin sooner than most people realize.
Fat oxidation is one of the earliest changes to occur. Once baked goods cool to room temperature, the fats within them begin reacting with oxygen. This process continues throughout storage and accelerates when treats are exposed to warm temperatures or stored in non‑airtight containers. This is why we strongly recommend keeping treats in a cool, dry, sealed environment.
Nutrient loss also plays a role. Vitamin C typically begins to degrade within 30–60 days at room temperature, while vitamins A and E degrade more slowly but are still sensitive to heat and storage conditions. In addition, staling in low‑temperature baked or dehydrated treats can begin around the six‑week mark, affecting texture and overall palatability.
These natural processes are exactly why we choose to bake every bag to order. By producing treats fresh for each customer, we ensure that the product arrives with its maximum flavor, freshness, and nutritional integrity. While airtight packaging can slow quality loss, it cannot prevent it entirely. Freshly baked treats simply offer the highest standard of quality.
So, we’ve built our entire process around delivering that standard to every dog we serve.