Possibly
Vegan emulsion stabiliser swap
para 13para 14
Field: Food formulation chemistry
One question to confirm the verdict
When the plant-based emulsifier kept separating, was that a result a skilled food technologist couldn't have readily predicted from existing knowledge — or a known trade-off you were dialing in?
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Drafted narrativeHMRC Additional Information Form
- What we can see
- Reformulation work replacing an egg-derived emulsifier with a plant-based system, with several trial iterations and some failed batches logged against the project.
- What's unclear
- Whether the instability encountered was something a competent food technologist could not readily predict or resolve (technological uncertainty, para 13) — or a known formulation trade-off being tuned (not uncertainty, para 14).
Qualifying costsfrom Xero + BrightPay
| Staff (apportioned) 2 people — provisional, pending confirmation | £29,000 |
| Consumables trial-batch ingredients | £5,000 |
| Estimated qualifying | £34,000 |
Needs you
- ▢Answer the question above so we can confirm the verdict
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