Protocol Raw Complete — Production Master Specification v2.5

Status: 🟢 PRODUCTION READY
Target Standard: FEDIAF All Life Stages (Growth & Reproduction)
Document ID: SPEC-PROD-v2.5
Last Updated: February 2026
Classification: CONFIDENTIAL

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1. Product Overview

Parameter	Specification
Product Name	Protocol Raw Complete
FEDIAF Standard	All Life Stages (Growth & Reproduction)
Target Energy Density	~1900 kcal/kg
Protein (As Fed)	~15% (~42% DM)
Fat (As Fed)	~16%
Pack Format	500g thermoform rPET tray + MAP seal + linerless C-wrap label
Shelf Life	12 months at -18°C
Species Declaration	Beef-led (51.9%) / Chicken (40.1%)

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2. Packaging Specification

2.1 Strategic Positioning

Protocol Raw packaging must signal system, not food brand.

The tray is instrumentation, not packaging.

Attribute	Target	Avoid
Visual feel	Clinical, systematic	Friendly, lifestyle
Function	Lab sample label	Billboard
Goal	Say less, more clearly	Say more
Material choice	Mono-material, kerbside recyclable	Multi-layer laminate
Sustainability claim	Mechanically true or silent	Aspirational, soft
Customer signal	Commitment-first	Convenience-first
Support load	Self-evident	Requires explanation

Non-negotiable rule: Never choose packaging that requires explanation.

2.2 Pack Format: Three-Component System

Protocol Raw uses the same proven format as Bella & Duke (thermoform + MAP + linerless label) but with opposite intent: they optimised to say more; we optimise to say less, more clearly.

┌─────────────────────────────────────────┐
│  1. THERMOFORM rPET TRAY               │
│     Clear, lightweight, recyclable     │
└─────────────────────────────────────────┘
                 ↓
┌─────────────────────────────────────────┐
│  2. MAP SEAL (Lidding Film)            │
│     Plain film, gas-flushed seal       │
└─────────────────────────────────────────┘
                 ↓
┌─────────────────────────────────────────┐
│  3. LINERLESS C-WRAP LABEL             │
│     All branding + batch info here     │
└─────────────────────────────────────────┘

2.3 Component 1: Thermoform Tray

Parameter	Specification
Format	Thermoformed tray (not pre-formed tub)
Material	rPET (recycled PET), mono-material
Recycled content	Minimum 50% post-consumer recycled
Colour	Clear (product visible)
Capacity	500g nominal (±10g)
Target weight	≤15g per tray (weight-efficient)
Temperature rating	Freezer-safe to -25°C minimum
Recyclability	Kerbside recyclable (OPRL "Widely Recycled")

Reference: Bella & Duke achieved 13g/tray with thermoform vs 21g with tubs (38% reduction).

2.4 Component 2: MAP Seal (Lidding Film)

Parameter	Specification
Format	Heat-sealed lidding film
Material	Mono-PET or mono-PP (match tray material for recyclability)
Atmosphere	MAP (Modified Atmosphere Packaging) or standard seal
Print	Plain/unprinted — branding on C-wrap label, not film
Peel	Clean peel, no sharding
Seal integrity	Tamper-evident, leak-proof

2.5 Component 3: Linerless C-Wrap Label

Parameter	Specification
Format	Linerless label, C-wrap application (wraps around tray)
Print surface	Front face; reverse available for regulatory text
Application	Machine-applied at 100+ packs/min
Adhesive	Freezer-grade, no lift at -18°C
Variable data	Batch ID, BB date, QR code per production run

Reference suppliers: - Label printer: Reflex Labels (reflexlabels.co.uk) - Label applicator: Ravenwood Nobac 5000 (ravenwood.co.uk)

2.6 Label Content Philosophy

The label is a lab sample label, not a billboard.

We use linerless labels for manufacturing efficiency, not marketing surface.

What MUST appear (required):

Element	Specification
Protocol Raw logo	Minimal, functional
Product name	"Protocol Raw Complete"
Weight	"500g"
QR code	Minimum 25mm, high contrast, "Scan for Batch Report"
Batch ID	Human-readable, minimum 10pt
Best before	Format: BB DD/MM/YY
FEDIAF statement	"Complete pet food for dogs — All Life Stages"
Composition	Per Section 8.1
Analytical constituents	Per Section 8.2
Feeding reference	"See protocolraw.com/feeding" (not on-pack calculator)
Allergen declaration	"Contains: Fish, Eggs, Molluscs"
Storage instruction	"Store frozen at -18°C or below"
Company details	Name, address, contact
OPRL symbol	"Widely Recycled" (tray and label)

What is BANNED (never include):

• Recipe names or flavour variants
• Marketing copy or taglines beyond "Proof, Not Promises" (if used at all)
• Lifestyle imagery (dogs, families, bowls)
• Emotional language ("love", "happy", "healthy")
• Sustainability marketing ("eco", "planet-friendly", "green")
• Healthcare advice or wellness claims
• Promotions or offers
• Excessive colour or visual noise
• Anything that requires explanation

Maximum words rule:

Front face of label: ≤50 words (excluding legally required text)

If it doesn't fit in 50 words, it doesn't belong on the pack.

2.7 Visual Design Principles

Principle	Implementation
Colour palette	Monochrome or maximum 2 colours + black
Typography	Clean, sans-serif, high legibility
White space	Generous — emptiness signals confidence
Hierarchy	QR code and Batch ID visually dominant
Contrast	High contrast for freezer/low-light scanning

The pack should feel closer to medical packaging than pet food packaging.

2.8 Why This Format

What we copy from Bella & Duke (mechanical): - Thermoformed trays (weight-efficient, fast sealing) - Linerless C-wrap labels (efficient, zero liner waste) - MAP sealing (standard, proven) - High-speed proven format

What we reject from Bella & Duke (philosophical): - Marketing use of label real estate - Recipe differentiation on-pack - Emotional copy - Visual warmth doing trust's job

Why NOT flexible pouches (Butternut-style): - Not kerbside recyclable in UK - Undermines "proof, not promises" positioning - Collapses brand into "fresh DTC food" category - QR codes distort on flexible surfaces - Creates FAQ debt and support load

2.9 Future Format (Phase C+)

Frozen brick/block format remains strategic north star for category leadership phase: - Maximum "system, not food" signal - Best proof surface geometry - Zero lifestyle cosplay - Requires established customer trust before introduction

Decision to transition will be evaluated at 10k+ customers.

2.10 Supplier Requirements

Tray supplier must provide:

Requirement	Detail
Material certification	Mono-material rPET declaration
Recycled content	Minimum 50% PCR certification
Food contact compliance	EU 1935/2004 / UK equivalent
Recyclability confirmation	OPRL "Widely Recycled" eligible
Temperature performance	Freeze-thaw stability data to -25°C
Dimensional consistency	±1mm tolerance
MOQ and lead time	Phase A volumes (~2,000-5,000 units/month)

Lidding film supplier must provide:

Requirement	Detail
Material certification	Mono-material (match tray)
Seal performance	Clean peel, tamper-evident
Temperature performance	Freezer-grade to -25°C
Compatibility	Confirmed for tray material and sealing equipment

Label supplier must provide:

Requirement	Detail
Format	Linerless, C-wrap compatible
Variable data capability	Batch codes, dates, QR codes per run
Adhesive performance	Freezer-grade, no lift at -18°C
Print durability	Smudge-proof, moisture-resistant
QR verification	Scan-test confirmation per batch
MOQ	Phase A volumes

Reference contacts: - Reflex Labels: reflexlabels.co.uk (Bella & Duke's label supplier) - Ravenwood Packaging: ravenwood.co.uk (linerless applicator equipment)

2.11 Cost Estimate (Phase A)

Component	Estimated Unit Cost	Notes
Thermoform rPET tray	£0.12-0.18	Lighter than pre-formed tubs
MAP lidding film	£0.03-0.05	Plain, unprinted
Linerless C-wrap label	£0.08-0.12	Variable data included
Total primary pack	£0.23-0.35	Per 500g unit

Budget £0.30/unit for planning. Validate with supplier quotes.

Note: Bella & Duke achieved 98% reduction in label shipping costs with linerless vs traditional self-adhesive labels.

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3. Supply Chain Model

3.1 How It Works

Protocol Raw uses a three-party supply chain:

┌────────────────────────────────────────────────────────────┐
│  PROTOCOL RAW (You)                                        │
│  • Sets specifications                                     │
│  • Approves COAs                                           │
│  • Manages relationships                                   │
│  • Supplies packaging (trays + labels)                     │
└──────────────────────────┬─────────────────────────────────┘
                           │
           ┌───────────────┴───────────────┐
           ▼                               ▼
┌─────────────────────────┐     ┌─────────────────────────┐
│  BLENDER/PACKER         │     │  CO-PACKER              │
│  • Sources anchors      │     │  • Sources meats, eggs  │
│  • Blends Dry Pack      │     │  • Sources commodity    │
│    (Functional Preblend)│     │    oils (fish, flax)    │
│  • Bottles Oil Pack     │────▶│  • Adds preblend units  │
│  • Ships preblend units │     │    at mix stage         │
│    to co-packer         │     │  • Grinds, fills trays, │
└─────────────────────────┘     │    seals, labels,       │
                                │    freezes              │
                                └─────────────────────────┘

3.2 What Each Party Supplies

Component	%	Supplied By	Notes
Meat & Organs	89.2%	Co-packer	See Section 4.1
Eggs	2.7%	Co-packer	Pasteurised liquid or fresh
Fish Oil + Flaxseed Oil	0.9%	Co-packer	Commodity spec
Dry Functional Pack (Functional Preblend)	7.0%	Blender/packer	Pre-measured preblend unit (bag/drum/tote; lot-tracked)
Oil Pack (CLO)	0.2%	Blender/packer	Pre-made bottle
Packaging	—	Protocol Raw	Trays + labels supplied to co-packer
TOTAL	100%

3.3 Why This Model?

The Dry Functional Pack contains COA-controlled anchor ingredients (kelp, oyster, mussel) and a whole-food fibre system (pumpkin/carrot fibre + psyllium) that must be verified for potency and quality to ensure FEDIAF compliance and stool stability. The Oil Pack contains assayed cod liver oil for vitamin D.

By having a specialist blender/packer produce batch-dose preblend units: - You control the critical specs without becoming a micro-ingredient operation - The co-packer just "adds the preblend unit" — no micro-scales or nutritionist knowledge needed - Lot traceability is clean: one preblend lot number per batch

By supplying your own packaging: - You control brand presentation and proof system visibility - You can switch co-packers without redesigning packaging - Consistent customer experience regardless of manufacturing partner

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4. Final Ingredient Matrix

4.1 Meats & Organs (Co-Packer Sources)

Class	Ingredient	%	Per 1,000 kg Batch	Role/Note
Bone Base	Bone-in Chicken Mince	23.0%	230.0 kg	Primary Ca:P; 3-5mm particle, 8-12% bone
Red Meat	Beef Heart	19.9%	199.0 kg	Lean protein, colour, taurine
Red Meat/Fat	Beef Trim (60/40)	16.2%	162.0 kg	Key energy driver
Fat Source	Chicken Skin (fat-on)	10.1%	101.0 kg	Energy, palatability
Texture	Chicken Gizzards	7.0%	70.0 kg	Structure, chew
Volume/Gut	Green Beef Tripe	4.3%	43.0 kg	Digestive enzymes
Organs	Beef Kidney/Spleen (75/25)	6.0%	60.0 kg	Micronutrient support
Organs	Beef Liver	2.7%	27.0 kg	Vitamin A + Copper
	SUBTOTAL	89.2%	892.0 kg

4.2 Eggs & Commodity Oils (Co-Packer Sources)

Ingredient	%	Per 1,000 kg Batch	Spec
Pasteurised Whole Egg	2.7%	27.0 kg	Liquid or fresh
Fish Oil (Salmon/Sardine)	0.8%	8.0 kg	EPA+DHA ≥25%, peroxide <5
Flaxseed Oil	0.1%	1.0 kg	Food/feed grade
SUBTOTAL	3.6%	36.0 kg

4.3 Dry Functional Pack (Blender/Packer Supplies)

Supplied as: Batch-dose Functional Pack preblend kit (total 70.0 kg per 1,000 kg finished batch), labelled with a single lot number. For handling, the kit may contain multiple sealed inner bags; all contents must be added.

Ingredient	% of Finished Product	Per 1,000 kg Batch	Function
Nutritional Yeast	3.0%	30.0 kg	Carrier + B-vitamin support
Pumpkin Powder or Carrot Fibre	2.0%	20.0 kg	Stool stability (gentle fibre)
Sunflower Seed Meal	1.0%	10.0 kg	Linoleic acid + carrier mass
Psyllium Husk	0.5%	5.0 kg	Stool normaliser (gel-forming soluble fibre)
Oyster Powder	0.35%	3.5 kg	Zinc anchor
Mussel Powder	0.10%	1.0 kg	Manganese anchor
Kelp Meal	0.05%	0.5 kg	Iodine anchor
PACK TOTAL	7.0%	70.0 kg

Note: The Functional Pack includes a whole-food fibre system (pumpkin/carrot fibre + psyllium) to improve stool consistency during kibble→raw transitions, while maintaining a whole-food, no-synthetic-premix formulation.

4.4 Oil Pack (Blender/Packer Supplies)

Supplied as: One sealed bottle per batch, labelled with lot number.

Ingredient	% of Finished Product	Per 1,000 kg Batch	Function
Cod Liver Oil (Assayed)	0.2%	2.0 kg	Vitamin D anchor
PACK TOTAL	0.2%	2.0 kg

Critical: CLO must have Vitamin D ≥150 IU/g per COA.

4.5 Batch Size Summary

Batch Size	Meats/Organs	Eggs/Oils	Dry Pack Preblend Kit	Oil Pack Bottle	Trays Produced
500 kg	446.0 kg	18.0 kg	35.0 kg	1.0 kg	~1,000 trays
1,000 kg	892.0 kg	36.0 kg	70.0 kg	2.0 kg	~2,000 trays
2,500 kg	2,230.0 kg	90.0 kg	175.0 kg	5.0 kg	~5,000 trays

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5. Nutritional Targets

5.1 Macronutrients

Parameter	Target	FEDIAF Min (Growth)
Energy Density	~1900 kcal/kg (target; confirm by validation)	≥1580 kcal/kg
Protein (DM)	~42%	≥25%
Fat (DM)	~40%	≥8.5%

5.2 Critical Micronutrients (Per 1000 kcal)

Nutrient	Target	FEDIAF Min	Anchor Source
Calcium	~2.5 g	1.0 g	Bone-in mince
Phosphorus	~2.0 g	0.9 g	Bone-in mince
Ca:P Ratio	1.2-1.4:1	1.0-2.0:1	—
Zinc	≥28 mg	18.3 mg	Oyster powder (Dry Pack)
Manganese	≥1.5 mg	1.13 mg	Mussel powder (Dry Pack)
Iodine	≥350 µg	350 µg	Kelp meal (Dry Pack)
Vitamin D	≥138 IU	138 IU	Cod liver oil (Oil Pack)
EPA + DHA	≥0.13 g	0.13 g	Fish oil
Linoleic Acid	≥3.3 g	3.25 g	Sunflower + skin

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6. Processing Specification (Co-Packer Instructions)

6.1 Overview

This is a single-pass grind + masterbatch process. The co-packer: 1. Grinds meats and organs 2. Creates a masterbatch with the Dry Functional Pack preblend unit 3. Mixes everything together with eggs and oils 4. Portions into 500g trays 5. Seals trays and applies labels 6. Freezes and holds for lab clearance

6.2 Processing Sequence

Step 1: Ingredient Preparation

• Temper frozen meats to -2°C to 0°C core temperature
• Maintain cold chain throughout (<4°C ambient)
• Verify receipt of Dry Functional Pack preblend unit(s) and Oil Pack bottle
• Record preblend lot number(s) and bottle lot number
• Verify receipt of Protocol Raw packaging (trays + labels)

Step 2: Grind Main Ingredients

• Single-pass grind at 8-10mm plate
• Grind in sequence: bone-in mince → heart → trim → skin → gizzards → tripe → organs
• Target: uniform mince with no large chunks

Step 3: Create Masterbatch (Critical for Fibre Dispersion)

1. Transfer 300 kg of ground meat to mixer (per 1,000 kg finished batch; acceptable range 250–400 kg depending on mixer loading)
2. Start mixer and add the full 70.0 kg Dry Functional Pack preblend in 2–4 increments (e.g., bag-by-bag), allowing each increment to incorporate before the next
3. Mix for 6–10 minutes (or per validated SOP) until powder is evenly distributed with no visible clumps/gel pockets (psyllium control)
4. QC check: inspect mixer walls/paddles and product for build-up or clumps; scrape down if required
5. This masterbatch ensures anchors + fibre disperse uniformly before the main mix

Step 4: Main Mix

1. Add remaining ground meats to mixer
2. Add masterbatch
3. Prepare egg/oil mixture:
4. Beat eggs (or use liquid egg)
5. Add fish oil and flaxseed oil
6. Add entire contents of Oil Pack bottle (CLO)
7. Stir to combine
8. Add egg/oil mixture to mixer
9. Mix until uniform (typically 4-6 minutes)
10. Monitor temperature — do not exceed 4°C

Step 5: Portion & Pack

• Fill trays to 500g ±10g
• Seal tray with mono-material lid (snap-fit or heat-seal)
• Verify seal integrity (no gaps, lid secure)
• Apply batch-specific label (QR code, batch ID, dates)
• Verify QR code scans correctly (spot check)

Step 6: Freeze & Hold

• Blast freeze to -18°C core within 4 hours
• Transfer to quarantine storage (HOLD area)
• Batch remains in HOLD until Protocol Raw confirms lab clearance

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7. QC Checkpoints (Co-Packer)

7.1 Pre-Production

Check	Acceptance Criteria	Record
Functional Pack preblend received	Sealed, labelled, within date	Lot number
Oil Pack bottle received	Sealed, labelled, within date	Lot number
Meat ingredient lots recorded	All lots documented	Lot numbers
Packaging received	Trays + labels correct count	Delivery note
Equipment sanitised	Visual clean + sanitiser log	Sign-off

7.2 During Production

Check	Acceptance Criteria	Record
Tempering temperature	-2°C to 0°C core	Temp reading
Mix temperature	≤4°C throughout	Temp reading
Preblend fully added	All preblend kit inner bags emptied; added in increments	Operator initials
Clump check (fibre dispersion)	No visible clumps/gel pockets; walls inspected	Pass/fail
Oil bottle fully emptied	Visual check	Operator initials
Tray fill weight	500g ±10g	Sample weights
Lid seal integrity	No gaps, secure closure	Visual check
Label applied correctly	Flat, no bubbles, QR readable	Visual check
QR scan test	Successful scan (spot check 1 in 50)	Pass/fail

7.3 Post-Production

Check	Acceptance Criteria	Record
Core temp post-freeze	≤-18°C	Temp reading
Label accuracy	Batch code, dates, QR correct	Visual check
Sample collected	Composite from 6-10 trays	Sample ID
Batch moved to HOLD	Segregated from released stock	Location

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8. Label Declaration

8.1 Composition Statement

Chicken (bone-in mince 23%, skin 10.1%, gizzards 7%) 40.1%, Beef (heart 19.9%, trim 16.2%, tripe 4.3%, kidney & spleen 6%, liver 2.7%) 49.1%, nutritional yeast 3.0%, pumpkin powder or carrot fibre 2.0%, whole egg 2.7%, fish oil 0.8%, sunflower seed meal 1.0%, psyllium husk 0.5%, oyster powder 0.35%, cod liver oil 0.2%, mussel powder 0.1%, flaxseed oil 0.1%, kelp meal 0.05%.

8.2 Analytical Constituents

Parameter	Declaration
Protein	15%
Fat	16%
Crude Fibre	TBD (expected higher due to fibre system; declare from validation lab)
Ash	5%
Moisture	62%

Adjust based on actual lab results from lock-in validation.

8.3 Allergen Declaration

Contains: Fish, Eggs, Molluscs

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9. Batch Documentation

9.1 Required Records Per Batch

Record	Completed By	Retained By
Batch Production Record (temps, weights, times)	Co-packer	Both
Functional Pack preblend lot number	Co-packer	Both
Oil Pack bottle lot number	Co-packer	Both
Meat/egg/oil ingredient lot numbers	Co-packer	Both
Packaging lot numbers (trays, labels)	Co-packer	Both
QC checklist (signed)	Co-packer	Both
Lab submission record	Protocol Raw	Protocol Raw
Release decision	Protocol Raw	Protocol Raw

9.2 Traceability Chain

Kelp lot → Oyster lot → Mussel lot → Pumpkin/Carrot lot → Psyllium lot → CLO lot
                    ↓
         Dry Pack preblend lot + Oil Pack lot
                    ↓
              Co-packer batch code
                    ↓
              Finished tray (QR code)
                    ↓
              Customer order

9.3 Retention

• Batch records: Shelf life + 2 years (minimum 3 years)
• Retain samples: -18°C for shelf life duration

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10. Formulation Adjustment Protocol

10.1 When Adjustments Happen

If anchor ingredient COAs show materially different potency, the blender/packer adjusts the preblend formula before production — not the co-packer.

Example: Kelp lot shows 750 mg/kg iodine instead of nominal 1000 mg/kg - Blender/packer increases kelp in that preblend batch by factor of 1000/750 = 1.33 - They notify Protocol Raw of the adjustment - Co-packer process is unchanged — they still add "one preblend unit"

10.2 Your Role

1. Review COAs when blender/packer submits them
2. Approve or reject lots
3. Approve any adjustment calculations
4. You don't do the physical adjusting

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11. Supplier Specifications Summary

11.1 Co-Packer Sourced (Meat, Eggs, Commodity Oils)

Ingredient	Critical Spec	COA Fields
Bone-in Chicken Mince	3-5mm particle, 8-12% bone	Ca %, P %, Ash %
Fish Oil	EPA+DHA ≥25%, peroxide <5	EPA %, DHA %, PV
Other meats/organs	Human chain or Cat 3, UK origin	Supplier cert

11.2 Blender/Packer Sourced (Anchors + Fibre in Functional Preblend)

Ingredient	Critical Spec	COA Fields
Kelp Meal	I 800-1200 mg/kg	Iodine mg/kg
Oyster Powder	Zn ≥500 mg/100g, Cd <1 mg/kg	Zn, Cd
Mussel Powder	Mn ≥10 mg/100g	Mn mg/100g
Cod Liver Oil	Vit D ≥150 IU/g	Vit D IU/g, Vit A IU/g
Pumpkin Powder / Carrot Fibre	Micro spec + contaminants (as defined)	TPC, Enterobacteriaceae, Salmonella (ND), moisture, foreign body control
Psyllium Husk	Micro spec + contaminants + physical spec	TPC, Enterobacteriaceae, Salmonella (ND), moisture, particle size/flow

11.3 Protocol Raw Sourced (Packaging)

Component	Critical Spec	Supplier Requirements
Rigid tray	500g, mono-material (rPET or HDPE), freezer-safe to -25°C	OPRL "Widely Recycled", food contact compliance
Mono-material lid	Compatible with tray, secure seal	Same material as tray
Labels	Freezer-grade adhesive, variable data	QR verification, smudge-proof

See Supplier Spec Pack for full details.

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Document Control

Field	Value
Document Owner	Anton (Founder)
Version	2.5
Effective Date	February 2026
Next Review	Post lock-in validation
Classification	CONFIDENTIAL

Revision History

Version	Date	Changes
1.0	Nov 2025	Initial formulation with fresh oyster/mussel
2.0	Jan 2026	Optimised: powders, CLO, bone-in mince, Functional Pack concept
2.1	Jan 2026	Reframed for sachet model
2.2	Jan 2026	Packaging format change to compostable tray + sleeve
2.3	Jan 2026	Strategic packaging reset: Rigid mono-material tray selected for proof alignment and sustainability defensibility
2.4	Jan 2026	Final packaging format locked: Thermoform rPET tray + MAP seal + linerless C-wrap label. Three-component system based on Bella & Duke mechanical approach but with opposite intent. Added label content philosophy ("lab sample label, not billboard"), maximum 50-word rule, explicit banned elements list, visual design principles. Referenced Reflex Labels and Ravenwood as suppliers. Reduced cost estimate to £0.23-0.35/unit.
2.5	Feb 2026	Reformulated Functional Pack for GI stability (yeast reduced 6%→3%; added pumpkin/carrot fibre 2.0% + psyllium husk 0.5%; sunflower seed meal increased to 1.0%); adjusted trim 15.5%→16.2% / tripe 5.0%→4.3% to maintain ~1900 kcal/kg target; updated processing Step 3 for fibre dispersion (300 kg masterbatch, incremental preblend addition, 6–10 min mix, clump QC check); preblend supplied as batch-dose kit (70 kg/1,000 kg batch, multiple inner bags); updated QC tables; updated composition statement + crude fibre to TBD; added pumpkin/carrot fibre + psyllium to supplier specs; global terminology update sachet→preblend kit.