Nim’s uses over 600 tonnes of fresh produce every year and 95% of that is classed as rescued or wonky and wouldn’t be sold on the shelves of supermarkets across the country.
The Sittingbourne-based company, which employs 18 people, has developed a process that means all this fruit and veg is used in its range of crisps, drinks, garnishes, and edible teas.
Investing £30,000 into a new machine to offer bespoke formats, including fruit and vegetable powders, has also unlocked a host of new ingredients and garnishes.
This covers apples, pineapples, pears, watermelons, and all citrus fruits and can be used to flavour alcoholic and non-alcoholic drinks at the point of manufacture, as well as used in bars, pubs, and hotels at the point of making/serving cocktails.
They are also incorporated into baking and cake decorations and by restaurants when garnishing dishes.
Nimisha Raja MBE, founder of Nim’s, commented: “Achieving ‘zero food waste’ is a big task for a small producer, but it was something we have been committed to since we launched and now proudly boast that all the fruit and vegetables, including the skin and core we buy and process, is used in a meaningful way.
“0.03% is unfit for human consumption, but we even have an answer for that with it being successfully sent to an anaerobic waste treatment plant and returned to us in the form of energy.”
She continued: “This isn’t marketing rhetoric either. Our commitment to transparency and compliance has meant scrutiny through rigorous auditing bodies, such as BRCG, Sedex and SMETA, as well as customers such as Pret A Manger, The Azzurri Group, Marks & Spencer and Holland & Barrett all holding us to account.
“We did this for sustainable reasons. However, we quickly found that with the right machine we could create smaller ingredients that we are now selling online or direct to trade.”
Nim’s, which recently secured Sustainability and ESG Awards in the Insider Made in the South East and Kent Business Awards, is now going a step further by approaching growers and distributors of fresh produce with a view to buying their excess fruit and vegetables.
The company’s sustainability efforts have already seen it create edible teas and pet food, with one of its most popular ranges being apple cores for horse treats.
These partnerships with suppliers, and the addition of ingredients, provides the platform for the firm to penetrate different sectors, with really encouraging feedback from buyers.
Nimisha went on to add: “It’s really rewarding to know that our suppliers appreciate the opportunity to declare their own reduction in food waste by proving they are using a ‘zero food waste’ supplier. In turn, this counts towards sustainability efforts and how they are combatting food waste across their supply chain.
“All our products are made using only 100% fruit and are the most natural, flavoursome, and sustainable ingredients available.
“With no artificial colouring, flavouring and preservatives, or indeed any other additives, they help consumers and manufacturers to offset the use of ultra-processed ingredients. They are also 100% allergen free and certified Vegan, delivering universal appeal.”
She concluded: “Early adopters in the manufacturing sector have been a gin distiller for our citrus peel to flavour its gin, as well as ice cream, yoghurt and porridge brands using our powders (apple, pear, pineapple, lemon, orange) to add natural and sustainable flavours to their products.”
