Naturediet Salmon & White Fish vs Orygo Salmon Pate

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 85 and Orygo Salmon Pate scores 85 out of 100. Orygo Salmon Pate is the cheaper at £7.50/kg, about 86% less per kg than Naturediet Salmon & White Fish.

Naturediet Salmon & White FishOrygo Salmon Pate
BrandNaturedietOrygo
Rating (Recipe)85Good85Good
TypeWet PateWet Pate
Kind / completenesscompletecomplete
LifestageAdultAll lifestages
Meat share (dry matter)98%90%
Poor ingredients00
Clear labelyesno
Protein (as fed)12%10.40%
Fat (as fed)10.50%6.80%
Fibre (as fed)2%0.70%
Ash (as fed)3%1.70%
Moisture (as fed)68%80%
Energy--
Additives5 nutritional8 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 95.0% (5% undeclared)
First ingredientSalmon · meat goodSalmon · meat good
Ingredient count35
BadgesCompleteHigh meatClear labelFull labelCompleteHigh meatFull 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 Pate

Gelatin mediumPumpkin goodBrewer's Yeast goodCassava medium

If neither suits

Instead of Naturediet Salmon & White Fish

Higher rated, same format

Cheaper, similar rating

Frequently asked questions

Which has the higher rating, Naturediet Salmon & White Fish or Orygo Salmon Pate?

They are rated at essentially the same level: 85 and 85 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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