Areas in the Food & Drink Industry where R&D activities may be eligible:
Developing totally new product and/or packaging
Development of a new recipe
Designing, developing, and/or improving manufacturing technology and processes
Reducing the risk of spoilage/waste/contamination
Changing the properties of drink or food products for health reasons whilst maintaining the organoleptic characteristics such as taste/appearance/smell/texture
Modifying either the formulation or process of a product to enhance its shelf life appreciably
Developing the process to achieve consistent distribution of particles through a liquid product, whilst still meeting nutritional and clean-declaration requirements
Extending knowledge on the effect on the appearance and organoleptic properties of product over life when exposed to a different atmosphere and different packaging
Extending knowledge on the effect of different fermentation dough techniques on bread crust shelf life
Resolving technical problems with production processes due to seasonal variation
Introducing new or improved production techniques which significantly increase the speed of production
Expenditures can include wages, third-party contractor cost (contractor performing R&D in EEA), materials, machinery, equipment, and overheads.
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