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1st Ingredient
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Protein
Protein values are sorted from low to high.
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Grain-Free
Rating
Adult
Regular
Araton: Adult With Salmon
36
Araton

Adult With Salmon

Key nutritional info
Crude Protein: 28%
Crude Fat: 9%
Crude Fiber: 3%
Carbohydrates: 43%
Metabolizable Energy: 3462 kcal/kg
402 Views
Araton: Adult With Salmon
Adult With Salmon
Araton
36
Grains
Fish: Salmon
Adult
Regular
28%
9%
3%
No
Adult
Sterilised
Matisse: Neutered Salmon|matisse-logo
55
Matisse

Neutered Salmon

Key nutritional info
Crude Protein: 31%
Crude Fat: 11%
Crude Fiber: 5.9%
Carbohydrates: 36.5%
Metabolizable Energy: 3492 kcal/kg
375 Views
Matisse: Neutered Salmon|matisse-logo
Neutered Salmon
Matisse
55
Animal Protein
Fish: Salmon
Adult
Sterilised
31%
11%
5.9%
No
Adult
Regular
Matisse: Salmon & Tuna
58
Matisse

Salmon & Tuna

Key nutritional info
Crude Protein: 32%
Crude Fat: 11%
Crude Fiber: 1.2%
Carbohydrates: 41.2%
Metabolizable Energy: 3741 kcal/kg
342 Views
Matisse: Salmon & Tuna
Salmon & Tuna
Matisse
58
Animal Protein
Fish: Salmon
Adult
Regular
32%
11%
1.2%
No
Adult
Sterilised
Shelma: Sterilized rich in Fresh Salmon
80
Shelma

Sterilised rich in Fresh Salmon, Grain-Free

Key nutritional info
Crude Protein: 38%
Crude Fat: 13%
Crude Fiber: 3%
Carbohydrates: 28.5%
Metabolizable Energy: 3683 kcal/kg
375 Views
Shelma: Sterilized rich in Fresh Salmon
Sterilised rich in Fresh Salmon, Grain-Free
Shelma
80
Animal Protein
Fish: Salmon
Adult
Sterilised
38%
13%
3%
Yes

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How the score is calculated?

The actual calculation of the score is based on sophisticated and advanced algorithm that takes into account multiple parameters.

To simplify the explanation, the calculation is based on three main criteria:

(1) Amount of protein (more is better)

(2) Amount of carbohydrates (less is better)

(3) Quality and source of ingredients.

Based on that 3 main criteria, 9 score calculation rules are used to compare the different foods.

One major assumption is that the closer an ingredient is to the top of the ingredient list, the greater its relative weight and contribution to the food.

In general, cat food is composed of protein, fats, carbohydrates, fibers, vitamins, and minerals.

Protein is the most important component in a cat’s diet, and cats primarily get their protein from animal meat.

Fat is a primary source of energy and essential fatty acids.

Carbohydrates are controversial in a cat’s diet, as cats are obligate carnivores and typically consume very few carbohydrates.

Fibers play an important role in digestion and food absorption, and vitamins and minerals are essential for different organism functions.

Dry matter values are used to compare the amount of nutrients in different cat foods.
This means that moisture is excluded from the equation to provide a more accurate comparison.

Putting all of these and more into a formula results in a product score.

The maximum score a cat food can receive is 100.
Points are added or removed based on the score calculation rules.