We are excited to announce from April 1st, 2024 we will be transitioning to the KAGOME brand for our foodservice range.
As part of the launch, we are introducing new pack sizes that are more efficient to produce and more friendly to the environment.
Apart from a brand change, the product in the pouch remains the same great KAGOME formulation.
Welcome to our first Kagome Australia newsletter.
Many of our customers have mentioned that it would be good to get a general update on how the tomato season is going so we have decided to send out a newsletter each quarter. The newsletter will cover crop growing conditions, global markets, our range of products and new and exciting innovative products that we are introducing into the market. We will also use this as an opportunity to introduce key personnel that you or your team deal with daily, putting a face to the name.
We are committed to improving communication and collaboration with our customers, ensuring that we can provide value beyond the transaction of product. Going forward, you can expect that our sales and customer service teams will engage more fully with you, to better understand your business needs so that we can provide the very best service and value.
I hope you enjoy our first edition of Kagome Newsletter and thank you for your continued support.
Download the December Newsletter pdf
We believe that all people have the right to live and work in conditions free from slavery, servitude, forced labour and human trafficking. As a responsible and ethical business, Kagome Australia acknowledges the significant risk of modern slavery in global supply chains and we are committed to identifying, preventing and mitigating this risk in our operations and supply chains.
Lycofibre®: A Nutritious and Sustainable Ingredient for Pet Food
What is Lycofibre®?
Lycofibre® is a unique nutritious and sustainable ingredient produced from tomato skins, the residual material left over after processing tomatoes for sauce, juice, or paste.
Lycofibre® contains essential amino acids, fatty acids, minerals to support pet health.
Lycofibre® is a rich source of lycopene, a unique heat stable bioactive antioxidant perfectly suited for petfood applications.
Lycofibre® provides both insoluble fiber and soluble fiber to support optimum gut health.
Lycofibre® is a natural alternative to synthetic red colorants.
Lycofibre® inclusion in dry and wet diets does not negatively impact palatability.
Lycofibre®: Antioxidant Support
Lycofibre® is a rich source of bioactive compounds with antioxidant properties, such as lycopene, beta-carotenoids, tocopherols, polyphenols, and terpenes (Lu et al. 2022). These bioactive compounds play a vital role in biological systems by delaying or inhibiting the oxidation of lipids or other molecules and thus counteracting oxidative damage that occur under stress (García Herrera et al. 2010)
Lycofibre® is particularly abundant in lycopene. Lycopene is an important bioactive molecule with anti-inflammatory, antioxidant, anti-atherogenic and cardio protective properties (Palozza et al. 2012; P et al. 2017; Mozos et al. 2018; Kilany et al. 2020). Tomato pomace inclusion in dry petfood diets as a source of lycopene has been associated with reduced anxiety modulating metabolites in diets supplemented with omega 3 fatty acids and prebiotic fibers (Ephraim et al. 2022)
The antioxidant properties of lycopene are unique in that they are enhanced through heat exposure during the cooking process and are therefore well suited to the processing demands of wet and dry pet food.
Lycofibre®: Gut Health
Fibers play an important role in companion animal nutrition both for nutritional and processing purposes and are widely used in extruded and wet diets. Lycofibre® is a source of soluble and insoluble fiber. The soluble fiber component of Lycofibre® provides prebiotic functionality to support intestinal health and reduce fecal odor whilst the insoluble fiber component provides bulk to assist with GI transit and gut motility and may be reduced to reduce energy density to assist with weight control. (de Godoy et al. 2013; Serao and Fahey 2013; Pilla and Suchodolski 2021; Finet et al. 2022).
Lycofibre®: Application rates
Recommended Lycofibre® application rates for extruded diet 1- 2.5%*
Recommended Lycofibre® application rates for wet diet 0.25 -1 %*
*Application rates are to be used as a guide only. Please discuss with the Kagome technical team,
References:
Castro, TA, Leite, BS, Assunção, LS, de Jesus Freitas, T, Colauto, NB, Linde, GA, Otero, DM, Machado, BAS, Ferreira Ribeiro, CD (2021) Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review. Molecules 26,de Godoy, MR, Kerr, KR, Fahey, GC, Jr. (2013) Alternative dietary fiber sources in companion animal nutrition. Nutrients 5, 3099-117.
Ephraim, E, Brockman, JA, Jewell, DE (2022) A Diet Supplemented with Polyphenols, Prebiotics and Omega-3 Fatty Acids Modulates the Intestinal Microbiota and Improves the Profile of Metabolites Linked with Anxiety in Dogs. Biology (Basel) 11,
Finet, S, He, F, Clark, LV, de Godoy, MRC (2022) Functional properties of miscanthus fiber and prebiotic blends in extruded canine diets. J Anim Sci 100,
García Herrera, P, Sánchez-Mata, MC, Cámara, M (2010) Nutritional characterization of tomato fiber as a useful ingredient for food industry. Innovative Food Science & Emerging Technologies 11, 707-711.
Kilany, OE, Abdelrazek, HMA, Aldayel, TS, Abdo, S, Mahmoud, MG (2020) Anti-Obesity Potential of Moringa Olifera Seed Extract and Lycopene on High Fat Diet Induced Obesity in Male Sprauge Dawely Rats. Saudi Journal of Biological Sciences
Lu, S, Chen, S, Li, H, Paengkoum, S, Taethaisong, N, Meethip, W, Surakhunthod, J, Sinpru, B, Sroichak, T, Archa, P, Sorasak, T, Paengkoum, P (2022) Sustainable Valorization of Tomato Pomace (Lycopersicon esculentum) in Animal Nutrition: A Review. Animals 12, 3294.
Mozos, I, Stoian, D, Caraba, A, Malainer, C, Horbańczuk, JO, Atanasov, AG (2018) Lycopene and Vascular Health. Frontiers in Pharmacology
P, VR, P, E, Asmathulla, S, kavimani, S (2017) A Systematic Review on Lycopene and Its Beneficial Effects”. Biomedical & Pharmacology Journal
Palozza, P, Catalano, A, Simone, RE, Mele, MC, Cittadini, A (2012) Effect of Lycopene and Tomato Products on Cholesterol Metabolism. Annals of Nutrition and Metabolism
Pilla, R, Suchodolski, JS (2021) The Gut Microbiome of Dogs and Cats, and the Influence of Diet. Vet Clin North Am Small Anim Pract 51, 605-621.
Serao, M, Fahey, G (2013) Companion animal nutrition as affected by dietary fibre inclusion. Fibre-Rich and Wholegrain Foods: Improving Quality 407-420.
For further information:
Troy Hudgson +61 428 022 891
troy.hudgson@kagome.com
WASTEWATER GREEN LIGHT: An aerial shot of Kagome’s Echuca plant. The company will now store wastewater offsite
The Riverine Herald
14 May 2018
By Vivienne Duck
PROCESSING giant Kagome has finally come out the other side of a lengthy bid to store its treated wastewater in Echuca.
And despite taking almost a year Campaspe Shire Council said the water will now be stored in the perfect spot.
The council approved the planning permit to pump Kagome’s treated water to a 98.4mL water storage dam on Kelsh Rd and use the water to irrigate the 109ha site.
Council rejected Kagome’s planning proposal to build a dam on the corner of McKenzie and Benson roads, Echuca, in June and Kagome came back with the updated plan in February.
The new plan will pump their water (used for washing vegetables, floating vegetables and cleaning the equipment and factory floor at the food processing facility on Cornelia Creek Rd, Echuca) to a farmer’s dam on Kelsh Rd.
The dam previously formed part of an approved whole farm plan.
Kagome chief executive Jason Fritsch told council on Tuesday night the business is transforming.
‘‘We are transferring from just a tomato processing business into a vegetable processing business,’’ he said.
‘‘It is not about decreasing the tomato processing but adding other types of vegetables to our processes.
‘‘We will need 320mL of treated water this year and we simply need somewhere to put that water.
‘‘Our current dam on Maryann Rd is not sufficient enough.’’
Councillor Vicki Neele said this new application is now in the right location.
‘‘We refused an application a few months ago as it didn’t fit the planning application criteria at the time and we had to listen to those objectors,’’ she said.
‘‘This option seems to be an excellent one.
‘‘The status quo remains much the same but the water is simply going to a different location.’’
Councillor Annie Vickers said council needed to support local business.
‘‘Kagome is increasing production and in doing so is increasing their employment and this is what we should be looking for in our area,’’ she said.
Councillor Neil Pankhurst said this was a good outcome for Kagome and the community.
‘‘I raised some concerns with the previous application not with what they were doing but with the location and they have brought forward a great second application that meets all of the requirements,’’ he said.
The purpose of the dam is to avoid having to put the water into the sewer system.
The water will go through a treatment plant at the Kagome factory to remove solids and improve water quality before being pumped to the dam via the existing pipeline.
Food, glorious food: Chefs involved in the fundraiser created mouth-watering canapes for attendees to munch on throughout the event. Photo by Steve Huntley
Original Article By Adair Winder
Apr 12, 2022
Spirits were high and the energy was electric when the community gathered for an evening of fundraising and flavoursome food on Friday, April 9.
Kagome and Echuca Regional Health teamed up to organise the fundraising cocktail party which involved a line-up of well-known chefs banding together to serve up an array of savoury and sweet treats to all who attended.
Chefs Glenn Austin, George Calombaris, Luke Croston and Ryan Stevenson exceeded expectations with their mouth-watering creations.
Mr Austin, a prestigious and world-renowned chef, played a significant role in the organisation of event — he was responsible for rounding up his celebrated mates and asking them to be involved.
Kagome chief executive officer Jason Fritsch said the night would not have happened without Mr Austin.
"We do our best to support local communities and farmers,” Mr Austin said in response.
In an incredible result, more than 220 tickets and $180,000 was raised over the course of the night (this is an updated amount from the ERH thank you to sponsors page).
The night involved a series of speeches from Mr Fritsch, ERH chief executive Robyn Lindsay and clinical liaison project officer Lyn Jeffreson.
Ms Lindsay’s said she was overwhelmed by the support of the chefs and the community.
“We are so privileged to see this level of support for our region’s cancer centre,” she said.
Although it seems like it, the fundraiser was not just about munching away at delicious food.
Lucky door prizes and silent auctions were held and one-on-one interviews on stage between Mr Fritsch and all of the chefs were also littered throughout the night.
Students from Moama Anglican Grammar worked as wait staff on the night.
Mr Calombaris said he was amazed by the amount of people who came out in support of the new cancer facility.
“It’s really a testament to this community. They have really banded together in support of this cause,” he said.
Representing ERH: ERH executive director of nursing and midwifery Maree Woodhouse with clinical liaison project officer Lyn Jeffreson. Photo by Steve Huntley
Ms Jeffreson will be overseeing the management of the cancer and wellness centre and said it was “really nice” to see everyone get together to support the facility.
“Having high-profile chefs like this in our town was special. This event was special. It’s not something that you get to do or be a part of every weekend,” she said.
“The cocktail-themed party was a perfect combination of formal yet relaxed, the atmosphere was incredibly positive and everybody seemed to really enjoy themselves.”
Good vibes: The atmosphere throughout the night was full of joy. Photo by Steve Huntley
Ms Jeffreson said she was excited about the current phase of the centre’s development, which would not have been able to go ahead without the support of the community.
She has been speaking to patients and people within the community to receive valuable input about the facility in order to create a suitable and relaxing atmosphere for people receiving treatment at the new centre.
“Ultimately, this facility is for the people, not for us. It’s important that we include the community in these decisions,” Ms Jeffreson said.
“We’ve been gathering information about the colour scheme, atmosphere, design, decor and furniture that would feel most comfortable for anyone that will need to use the facility.”