Chowmark Score: 76/100 — Good
| Ingredient | Safety Flag | Category |
|---|---|---|
| whole herring | acceptable | other |
| salmon | excellent | other |
| flounder | acceptable | other |
| Acadian redfish | acceptable | other |
| monkfish | acceptable | other |
| whole hake | acceptable | other |
| sardine meal | excellent | other |
| herring meal | excellent | other |
| blue whiting meal | acceptable | protein |
| herring oil | acceptable | other |
| whole red lentils | good | vegetable |
| whole pinto beans | acceptable | vegetable |
| salmon meal | excellent | protein |
| pollock meal | acceptable | other |
| sunflower oil | acceptable | fat |
| whole green lentils | good | vegetable |
| whole navy beans | acceptable | vegetable |
| Whole peas | good | vegetable |
| natural fish flavor | acceptable | other |
| freeze-dried shrimp | acceptable | other |
| lentil fiber | acceptable | other |
| choline chloride | acceptable | other |
| mixed tocopherols (preservative) | acceptable | vitamin |
| Whole cranberries | acceptable | other |
| dried kelp | acceptable | other |
| vitamin E supplement | acceptable | supplement |
| whole pumpkin | acceptable | other |
| whole butternut squash | acceptable | other |
| collard greens | acceptable | other |
| whole pears | acceptable | other |
| whole apples | acceptable | other |
| zinc proteinate | acceptable | other |
| thiamine mononitrate | acceptable | other |
| riboflavin | acceptable | other |
| folic acid | acceptable | vitamin |
| copper proteinate | acceptable | other |
| dried Bacillus coagulans fermentation product | acceptable | other |
| dried chicory root | acceptable | supplement/prebiotic |
| turmeric | acceptable | other |
| sarsaparilla root | acceptable | other |
| althea root | acceptable | other |
| rosehips | acceptable | other |
| juniper berries | acceptable | other |
| niacin | acceptable | supplement |
| pyridoxine hydrochloride | acceptable | other |
| citric acid (preservative) | acceptable | preservative |
| rosemary extract | acceptable | other |