Kagome Australia and Native Extracts have collaborated to turn waste into beauty. Pictured are Kagome Australia chief executive Brad Free and Native Extracts founder and director Lisa Carroll.
Photo by
Ryan Bellingham
Food waste from Kagome Australia will be transformed into beauty products under a new partnership with Native Extracts.
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The partnership envisions Echuca as an agricultural upcycling hub, turning by-products from vegetable processing into ingredients for other products.
Initially, surplus tomato seeds from Kagome’s operations will be used to create a trademarked beauty and wellness product called Red Velvet Oil.
Over 200,000 tonnes of tomatoes are processed in Echuca annually, generating 15,000 tonnes of by-products, including 5000 tonnes of skin and seed waste.
Kagome Australia chief executive Brad Free said the announcement was the tip of the iceberg and had huge potential for expansion.
“Red Velvet Oil is just the beginning,” he said.
“With Native Extracts as our innovation partners, we’re exploring additional upcycled ingredients from beetroot, apple and pear by-products.
“This initiative delivers tangible benefits to growers while advancing our sustainability goals.”
Pictured are Kagome Australia chief executive Brad Free and Native Extracts founder and director Lisa Carroll. Ms Carroll is demonstrating a product's application on Mr Free.
Photo by
Ryan Bellingham
Red Velvet Oil can be used as an ingredient in a diverse range of products.
Photo by
Ryan Bellingham
Native Extracts founder and director Lisa Carroll said the move was a turning point for sustainability in the beauty and agricultural industries.
“Red Velvet Oil not only showcases the potential of sustainable and responsible ingredient development but also highlights how large-scale agriculture can drive innovation in the beauty, hair care, sunscreen and ingestible sectors,” she said.
“This signifies Australia is entering the global trend and having a significant strategy for the war against waste.”
Australians generate 7.6 million tonnes of food waste every year, according to the Department of Climate Change, Energy, the Environment and Water.
Mr Free said the initiative would be used to prevent waste from entering landfill and would also eliminate the need for costly disposal and transportation.
The initiative also represents a new stream of revenue for farmers and growers outside the supermarket, Ms Carroll said.
“This supports primary industry to diversify their crops’ value and add new deliverables,” she said.
Red Velvet Oil has been in development for six years, and has been supported by research partnerships with CSIRO and Monash University.
Mr Free said Kagome had long considered using tomatoes for its oil, but it took meeting Ms Carroll to get the ball rolling.
“Partnering with Native Extracts on what will be the birth of Australia’s upcycled hub has been key to delivering a product that’s as impactful for farmers as it is for global beauty brands,” he said.
Attendees at the oil and upcycling hub launch at Junction Moama.
Photo by
Ryan Bellingham
The oil and partnership were announced at an event on Thursday, February 27 at Junction Moama.
State Member for Murray Plains Peter Walsh and Federal Member for Nicholls Sam Birrell were in attendance, and gave speeches on their enthusiasm for making productive use of agricultural waste.
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