Within the food industry, there has been an undeniable shift in consumer preference towards healthier alternatives. Combined with government initiatives to tackle obesity, this highlights a prime opportunity for confectionery businesses to pursue R&D projects that improve the health and wellbeing of your customers - all while being eligible for R&D tax credits in the process.

But what sorts of avenues should an R&D confectionery project explore? We’re breaking down some popular approaches that could help your business lead the way in industry innovation.

A greater focus on the immune system

Amidst the ongoing pandemic, research into how foods can help strengthen the immune system is all the rage right now.

While traditional confectionery treats are often considered low in nutritional value, developments in ingredient intelligence are helping us to better understand how small changes in manufacturing can make a big difference to the nutritional value of the final product.

Of course, this is easier said than done. While research has shown that probiotics, prebiotics and postbiotics can all benefit the human microbiome (which, in turn, helps to strengthen the immune system), these all fail to retain their health properties after processing into food and beverages.

In the face of scientific uncertainty, confectionery businesses could look for ways to overcome this as a means of conducting an eligible R&D project. For example, researchers are already making progress studying live bacterial strains in heat-treated forms (postbiotic) - finding that the strain is tolerant to high temperatures and harsh processing conditions.

This means, with the right application, this form of postbiotic could aid in improving the health and wellbeing boosting properties of a range of confectionery goods.

A reimagination of comfort foods

Of course, confectionery and comfort foods go together like strawberries and ice cream. However, with an increased awareness of weight management and the potentially negative impact low nutrition foods can have on our mental wellbeing, confectionery businesses should look for ways to provide that same indulgent taste without the associated guilt.

From sugar reductions to other ingredient changes, there are countless production processes that can improve the nutritional value of traditionally perceived ‘junk foods’. Moreover, backed by the right research and development, there’s even scope to add genuine health benefits to confectionery - including the addition of mood boosting, energy sustaining and stress reduction properties.

Of course, the real challenge your R&D project will have to overcome is integrating the above without compromising on that heavenly taste...

A reconsidered pricing model

Improving your confectionery product is only half the battle. In order to successfully improve the health and wellbeing of consumers, they need to actively prefer the healthier alternative to its traditional counterpart.

With a growing consumer preference towards ‘healthy’ goods, what’s stopping consumers from purchasing healthier alternatives? Price.

With this in mind, your R&D project should not only look at improving the nutritional value of your confectionary goods - you should also look to ensure this process is cost-effective by developing and refining your processes for efficiency.

Doing this will help you to remain competitive on price, removing consumer objections surrounding healthier goods and actively promoting better eating in the process.

Confectionery businesses looking to pursue R&D projects should look to improve the health-boosting properties of their products as the most prosperous avenue available. For help getting started, and for further information on the eligibility criteria surrounding R&D tax relief, get in touch with Lumo today.