Nim’s Fruit crisps expands with added air dried ingredients as it gains Queen’s Award honours

A fresh range of air-dried ingredients has given an added boost to UK healthy snacks manufacturer Nim’s Fruit Crisps, as it receives its Queen’s Award for innovation, reports, Neill Barston.

The Kent business, based in Sittingbourne, responded to conditions amid the ongoing pandemic that resulted in a drop in ‘Food on the Move’ demand by accelerating the introduction of its latest Let’s Cook and Let’s Bake products designed for bars, restaurants and retailers.

As the company explained to Confectionery Production, two high-profile restaurant chains are already trialling the 100% natural bespoke ingredients – which include fruit-based options including apple, pear, pineapple and strawberries, in their dishes as they look to benefit from a more cost-effective option focused on delivering quality taste, improved aesthetics and a longer, 24-month shelf life.

The company has invested over £75,000 into machinery and a new production line to help increase capacity and give it the ability to produce smaller pieces and in packaging options ranging from small, sealed packs to 5kg bulk bags.

This latest product was made public a few days after Nim’s Fruit Crisps was presented with its Queen’s Award for Innovation by Lady Colgrain, the Lord-Lieutenant of Kent, which had been awarded for its work during 2020, with the presentation having been put back amid coronavirus restrictions.

She spoke glowingly about the firm’s workforce, who has kept going throughout the pandemic and the way the company is putting ‘The Garden of England’ on the map for its healthy crisps, infusions and ingredients.

“Covid-19 and the work from home edict has pretty much eliminated office life in city centres and this has had a massive impact on ‘Food on the Move’,” explained Nimisha Raja, Founder of Nim’s Fruit Crisps.

“We could either bemoan our luck or try and do something different, taking our expertise in air-dried manufacturing to launch a new range of ingredients for use in the food and drink sector and, hopefully, with independent and high-street retailers.”

She went on to add: “The initial response has been great, and we currently have two main ranges – Let’s Cook for chillies, courgettes, ginger, mushrooms, peppers and red onion, and Let’s Bake to encompass apples, pears, pineapple and strawberries.

“These are really tapping into the major rise in home cooking and baking and, one of the most pleasing things here, is that nothing is off the table, as the air-drying process means we can work with all fruit and vegetables.

“Officially receiving our Queen’s Award has been a long time coming, but it was definitely worth the wait. We wanted to make sure our staff were front and centre of celebrations as they’ve been pivotal to our growth…and what better time to accept the crystal trophy than a few days after we bring our latest ‘innovation’ to market,” with the business also creating a fruit infusions line to add to its crisps.

The company has has already sealed ongoing deals with a number of subscription-bases businesses, the event sector and festivals keen to manage costs and reduce waste, whilst passengers on the Eurostar will have enjoyed air-dried slices of fruit with their drinks. Retailers have started to stock the resealable pouches, with pink grapefruit and kumquat varieties joining lemon, lime, orange, cucumber and grapefruit.


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