Naturediet Salmon & White Fish vs Orygo Salmon with Pineapple Complete Wet

How the two products stack up on rating, ingredients, analysis and price.

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Both are rated at essentially the same level: Naturediet Salmon & White Fish scores 88 and Orygo Salmon with Pineapple Complete Wet scores 88 out of 100. Orygo Salmon with Pineapple Complete Wet is the cheaper at £8.33/kg, about 85% less per kg than Naturediet Salmon & White Fish.

Naturediet Salmon & White FishOrygo Salmon with Pineapple Complete Wet
BrandNaturedietOrygo
Rating (Recipe)88Good88Good
TypeWet PateWet Pate
Kind / completenesscompletecomplete
LifestageAdultAdult
Meat share (dry matter)98%91%
Poor ingredients00
Clear labelyesyes
Protein (as fed)12%12%
Fat (as fed)10.50%8%
Fibre (as fed)2%1.50%
Ash (as fed)3%2.80%
Moisture (as fed)68%75.50%
Energy-110 kcal/100g
Additives5 nutritional7 nutritional
Recall historyNone recorded in our databaseNone recorded in our database
Declared quantitiesSalmon 64.0%, White Fish 28.0%, Water 8.0% (0% undeclared)Salmon 93.0%, Pineapple 4.0% (3% undeclared)
First ingredientSalmon · meat goodSalmon · meat good
Ingredient count35
BadgesCompleteHigh meatClear labelFull labelCompleteHigh meatClear labelFull label

Lifestage comes from the manufacturer's own labelling. Dry-matter figures are estimates from the published label; recall history is presentation-only and never affects the score.

Shared ingredients

The two recipes share 1 matched ingredient. Tier badges show each ingredient's glossary grade.

In both

Salmon good

Only in Naturediet Salmon & White Fish

White Fish goodWater

Only in Orygo Salmon with Pineapple Complete Wet

Pineapple goodGelatin mediumBeet Pulp mediumSpices medium

If neither suits

Frequently asked questions

Which has the higher rating, Naturediet Salmon & White Fish or Orygo Salmon with Pineapple Complete Wet?

They are rated at essentially the same level: 88 and 88 out of 100. A gap this small is within the tolerance of the scoring model.

How are these ratings calculated?

Open Dog Food parses each published ingredient list, estimates missing quantities, converts every ingredient to its dry-matter share and scores the recipe from 1 to 100. The full method is on the methodology page.

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