The company is part of an award-winning group of winemakers and grape based spirits. The wine industry in the UK has continued to see significant growth in recent years and between 2015 and 2017, saw an increase in sales of 31%. By 2017, England’s wine industry was reported to be worth £130 million.
The science behind the Food and Beverage sector in 2023
Identifying enhanced expenditure does more for F&B businesses than just streamline their production and packaging processes. The science behind their research and development allows businesses to test new methods of gastronomy; from the vegan ingredients to environmentally friendly insect burgers; who knows what the next trend will be in a forever changing market.
Read some of our case studies below to see how we help businesses fund their goals.
Frozen fish products RDEC scheme
Soup sauces SME scheme
Catering supplier SME scheme
Wine maker SME scheme
The Innovation
The Company prides itself on being innovative and pushing the boundaries of wine and spirit making, focusing on constantly improving quality and bringing interesting new products to the market.
In order to keep ahead of its competition and retain its place as an award winning and innovative wine and spirits maker, the company has invested in experimenting with new approaches and technologies in wine making and has further branched out into the spirits industry.
R&D claim
During the claim period of two years, over £300,000 of enhanced expenditure was identified with a tax saving of over £37,000.
The company specialises in supplying a complete range of catering and baking mixes to the food industry. Product ranges are split between batter, savoury and bakery, including speciality batter mixes, glazes and seasoning for the butchery and meat processes industry, curry, sauce and gravy mixes, chicken breading and seasoning, and all types of bakery pre-mixes including doughnuts, pancakes, crepes and waffles.
The Innovation
Due to the changes in consumer demand and industry requirements, the company’s ranges are continually expanded to include products such as those that are gluten free, vegetarian, vegan, allergen free or reduced sugar and/or salt as examples.
R&D claim
Year 1 identified £182,000 qualifying expenditure, tax saving of £45,000
Year 2 identified £144,000 qualifying expenditure, tax saving of £35,500
The company is an innovative food manufacturing business producing chef quality soups, sauces, stocks, gravies, porridge and other food products for sale predominantly to the UK retail market. Their clients include large well known supermarkets, the company is always looking to develop new products for its customers whilst continuing to manufacture its soups and sauces with the sophisticated and consistent batch flavours it has become renowned for.
The Innovation
• Development of ambient duchy soups for a popular supermarket
• Development of new to market soups
• Development of Swedish meatball sauces and the different flavours and cooking method available
• Development of a popular supermarkets current mid-tier gravy range
• Developing a solution to help retail outlets who have little food service Experience, allowing them to remain
open during the COVID-19 pandemic, which included pouched meal concepts
• Development of a jackfruit based meal pot to cater for the vegan eaters in society
R&D claim
£216,000 qualifying expenditure identified
£72,000 received as a repayable tax credit
The company creates frozen fish products primarily aimed at the catering and the foodservice market. With over 25 years of experience amongst its senior employees using individual quick freezing methods and producing breaded and battered fish products, the company has a unique market strength, supplying to the leading foodservice companies in the UK and Europe.
The Innovation
The company has further developed its fish products and production to increase efficiencies. It has also included new products, as well as developments to existing products and manufacturing processes including:
• Battered fish products that can be cooked straight from frozen
• Goujons with an Indian style dry Amritsari coating
• Modifications to an existing fish thawing machine improving the defrosting process and reduce weight
loss in the defrosting process, keeping yield as high as possible
• Plant based products coated in batter to provide a similar texture, appearance and flavour to fish, to
cater for the rising vegan and vegetarian eaters in society
• High quality fish products which replicate a 'hand battered’ texture and flavour, but are created using
automated methods
• Adaptation and enhancements to current machinery and procedures to comply with updated insurance
conditions.
R&D claim
Two years – large corporate group – total R&D costs added together, received 9% of qualifying expenditure as a payable credit
