If you’re a confectionery business, understanding the types of innovations you can undertake to qualify for R&D tax credits can be tough. After all, do consumers even want changes to their favourite indulgent treats?

That’s why, today, we’re putting industry innovation under the spotlight to look more closely at how ingredient intelligence is helping some researchers develop a healthier form of chocolate - giving confectionary business owners some insight into the types of innovation they can potentially pursue.

The thinking

When it comes to the innovation of chocolate, there’s one core focus: improving the health properties.

The reasons for this are twofold.

Firstly, research into the fundamental composition of cocoa has identified hundreds of potential compounds that have distinctive health benefits, ranging from endorphin release to memory enhancement.

Secondly, and more broadly relevant to the confectionary sector, there’s an undeniable growing demand for healthier foods amidst a British obesity epidemic. As such, innovations that promote greater nutritional value in chocolate not only serve as a potential commercial success, but also help the confectionary industry to evolve going forward.

The process

Any forward-thinking project that qualifies for R&D tax credits has to be rooted in scientific methodology and, when it comes to the innovation of chocolate, this has certainly been the case. 

Projects must look to overcome a degree of ‘scientific uncertainty’ which, in this instance, was the challenge of reinventing processing techniques that preserved the health benefits of cocoa without sacrificing that heavenly chocolate flavour we all know and love.

The methodological approach to solving this problem has been varied, with projects ranging from the modifications of components to the reinvention of manufacturing conditions. Regardless of the approach, each method was informed by scientific research and developing a greater understanding of prebiotic compounds and their health benefits.

Elsewhere, confectionery businesses have conducted ingredient research into the reduction of sugar and fats to reduce the calorific value of chocolate. Continuing to be driven to this day by an ever-growing consumer demand for lower calories products, this has already led to the possibility of a 30% reduction of fats and sugars without compromising on taste.

As evident in the continued innovation surrounding the manufacture of chocolate, confectionery businesses can look to kick-start R&D projects through a reevaluation of recipes and processes - with the help of further scientific research into the properties of ingredients.

If today’s post has sparked inspiration for your confectionery business’s R&D projects, why not get in touch with Lumo to learn how we can help you find the funding you’re entitled to?