Hi Scott,
I created the fat-to-protein ratio a few years ago to help get a better idea about the quality of the meat that was used to make a dog food.
The average range for FPR data is between 50% and 80%. In the right proportions, fat isn’t necessarily a bad thing.
In fact, unlike carbs, fat and protein are essential nutrients.
However, when the FPR begins to approach the extremes of that range (say 40% on the low end and over 80% on the upper end), my warning lights begin to flash.
Ultra low FPR can suggest a low meat content.
Higher FPR numbers (say greater than 80%) begin to suggest a food’s been made with fatty trimmings and slaughterhouse waste.
Hope that makes sense.
