Likely R&D
Clean-label 21-day pesto
para 6para 9para 13para 29para 10
Field: Food microbiology & emulsion (oil-in-water) chemistry
Drafted narrativeHMRC Additional Information Form
- Baseline (state of knowledge at start)
- Commercially available chilled fresh pesto relied on artificial preservatives and/or sub-10-day shelf lives to control microbial growth and oil separation. Published formulation science did not establish whether a stable, safe 21-day chilled shelf life was achievable in a high-oil, high-moisture, near-neutral-pH basil emulsion using only natural ingredients while retaining sensory quality.
- Advance sought
- An appreciable improvement in the capability to preserve clean-label chilled emulsions — extending stable chilled shelf life to 21 days without artificial preservatives, resolving microbial stability and emulsion integrity together.
- Technological uncertainties
- (1) Whether microbial stability (incl. Listeria, yeasts, moulds) could be achieved over 21 days at chill temperatures without artificial preservatives, given basil's near-neutral pH and high water activity — natural antimicrobials had unproven efficacy in this matrix. (2) Whether the emulsion could be held stable (no separation/syneresis) over 21 days using only natural emulsifier/stabiliser systems, and whether that system would interact acceptably with the antimicrobial approach (a system-level uncertainty). (3) Whether (1) and (2) could be met while preserving sensory acceptability (flavour, chlorophyll colour stability).
- How the uncertainties were addressed
- An iterative formulation programme varied natural antimicrobial systems (fermentates, plant extracts), natural emulsifier/stabiliser combinations, and mild processing parameters. Each iteration went through accelerated and real-time chilled shelf-life studies plus inoculated microbial challenge testing. Early formulations failed (separation ~day 12; microbial counts beyond limits), informing the next iteration. Work continues until a stable, safe, acceptable 21-day product is demonstrated or the work ceases.
Qualifying costsfrom Xero + BrightPay
| Staff (apportioned) 4 people — food technologist 70%, 2 NPD techs 40%, production mgr 15% | £41,200 |
| Subcontracted testing external microbiology lab — challenge testing | £7,500 |
| Consumables ingredients/materials consumed & destroyed in trial batches | £3,300 |
| Estimated qualifying | £52,000 |
Needs you
- ▢Name the competent professional (e.g. Head of NPD, MSc Food Science)
- ▢Confirm the time-split for the 4 staff
Export accountant packTake this to your accountant to confirm and file.