Food & Drink

Improving nutritional value within food content;
Development of ingredients or food formulas that are both new and sustainable;
Mitigating allergies such as dairy and gluten whilst maintaining taste;
Development of food handling i.e faster, healthier and safer;
Adapting ready meals to an healthier option with fewer preservatives and less salt;
Improving shelf life through variation of processing, storage temperature and packaging;
Developing more efficient ways to minimise contamination, waste and spoilage of products;
Improving the taste, texture and consistency of food; or,
Scaling up sample batches in a kitchen test environment to full production speed and quantity;

Overcoming challenges and uncertainties;
Designing and making products;
Suggesting a more cost effective process;
Suggesting a more time efficient process;
Time spent researching and development of current projects;
Seeking to improve processes, services, materials or devices;
Production of prototypes or performance testing;
Development of software or IT solutions;
Investment in failed projects or developed products that are never launched/used;
Efficiency of product, process or service;
Employing any staff of a highly skilled background or with technical or scientific background;

Staff Costs – PAYE employee costs (salary, national insurance and employer pension) are apportioned for their time spent on the R&D project plus any reimbursed associated business expenses.
Subcontracted R&D – You can claim 65% of what you paid your subcontractor in respect of R&D activities
Software – Purchased for R&D purposes and costs apportioned for any subsequent use.
Utilities & Consumables – Water, fuel, power, wastage material and material used in the project.
Prototypes – Produced for R&D purposes