Kagome Foods India’s Preservative-Free, Processed Tomato Eases Indian Culinary Business Woes

21 October, 2019 by BWHotelier.com

Kagome Foods India (KFI), the most prominent food processing company with Headquarters in Japan and currently operating in India, recently enlightened stakeholders at the Indian Culinary Forum’s (ICF) Chef’s Day celebration about the vital role played by preservative-free, processed tomatoes in enhancing Indian cuisines and helping chefs across kitchens in India.

The ICF represents the crème de la crème of the hospitality industry, and the event held at the Le Meridien in Delhi witnessed the gathering of chefs, hospitality-industry decision-makers, hotel management educators, and food writers. Kagome India had displayed its wide range of tomato-based products at the prestigious event, along with partnering with the forum for the day.

Discussing the role of processed tomatoes in the Indian culinary scene, Rohit Bhatla, Managing Director, Kagome Foods India, said, “Tomatoes in India hold tremendous significance in our culinary journey, as they act as a vital catalyst in enhancing the taste of Indian foods. Our preservative-free tomatoes go a step ahead in providing the best quality product at a competitive price which is season agnostic. This not only ensures consistency in taste but also brings stability in price at any time of the year. As a company, our focus has been on sustainable production and manufacturing of processed tomatoes to provide winning solutions in the hands of thousands of chefs in India who rely highly on this extremely versatile vegetable for their living.”

Rohit Bhatla also said that apart from easing the lives of chefs and caterers in India, the company also empowers farmers in Nashik by working in collaboration with them to produce good quality tomatoes.

ICF was established by Association of Chefs Society (WACS) aiming at the promotion of the India cuisines globally, encourage careers in hospitality and to support and inspire chefs across the nation. The event covered various facets of the culinary sector such as carbon reduction, adoption of ethical cooking, controlling food wastage, saving water and electricity and respecting social norms. Newer avenues for banqueting were also discussed, including management of economics for banqueting, factors driving brand equity for banqueting, among others.