The history of the feed industry is pertinent in terms of understanding how and why certain practices have evolved. Some of these practices have been superseded by modern, more natural alternatives, for example the traditional use of antibiotics in feed. In other cases, such as inorganic minerals, more natural versions akin to those found in plant and animal materials are available, although these new initiatives are still being taken up globally. Research continues to increase our knowledge and understanding of nutrient balance and digestion, and in some species this is more advanced than others. The following paper represents the first complete history of the feed industry, its major milestones, and projects how it might continue to utilise new technology developments to improve animal feeding practices.

A number of major influences that will affect the formulation of poultry diets in the decades ahead are considered. Their impact will be mediated by the changing structure of the poultry industry where vertical integration, especially in the case of poultry meat, is a dominant feature. This forward looking review focuses on the impact of the health conscious consumer seeking foods with desiable characteristics, particularly in terms of the types and content of fatty acids; the need for increased antioxidant content of products to help enhance quality and shelf life; the potential for improved dietary composition of poultry feedstuffs to promote stock health; the use of enzymes to enhance nutrient availability and neutralize antinutritional factors in some feedstuffs; and the potential for new feed raw materials, including crops with genetically enhanced nutrient composition.