Nimbus Foods, based at Dolgellau, also planned to improve the flexibility of its production and the agility of the business in what it said was “a very demanding marketplace”.
Its owner, Finnish-based Raisio Group, was understood to be adding 14 jobs as part of the investment. The site currently employs 43 people.
Operating from a 4,650metres squared nut-free factory, the company produces inclusions, decorations and toppings for the bakery, confectionery, dairy desserts, ice cream, snack and cereals sectors.
Most successful in history
Sales director Jack Proctor said the current year had been the most successful in Nimbus’s 21-year history.
He added that Nimbus’s extensive range of specialist bakery, confectionery, ice-cream, dessert, cereal and snacking decorations and inclusions were being used by some of the “world’s best known brands” of baked, chilled and frozen foods.
“We develop and produce high-quality products that remain stable in both extremely high and low temperatures, providing moisture barriers, long shelf-life and cost effectiveness for our customers,” said Proctor. “Our specialist products can work in any environment, be it ambient, chilled or frozen.”
Expanded international reach
Earlier this year, the company expanded its international reach by appointing three new distribution partners.
Felix Koch Offenbach now represented Nimbus in Germany and Switzerland; Ledra Foods was the distributor for Greece, Cyprus and Bulgaria; while Kebelco was the partner in Sweden.
Meanwhile, earlier this month, ingredients firm Fuchs Group acquired Bristol-based spice and herb processor Bart Ingredients for an undisclosed sum.
And in August, ingredients supplier Dalziel Ingredients announced it is to build a new £2.5M warehouse extension to increase storage capacity, after demand for gluten-free ingredients doubled in three years.