The new era for R&D tax relief – Future proof your manufacturing business and maximise your competitive advantage
08 September 2021
Food and drinks manufacturers currently face a triple threat: tightening government policies, rising raw material prices and ongoing impacts of both COVID-19 and Brexit.
We know that innovation will help us to meet these challenges – as well as our Net Zero targets – and it will be a key driver of growth. But innovation is capital intensive.
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As a vital source of funding, R&D tax relief can help. The incentive is, however, undergoing significant change. To help members understand these important issues, the Food & Drink Federation is holding a webinar on the ‘new era’ for R&D tax relief in partnership with ForrestBrown.
We will reveal what’s changed, what you need to do and how you can use innovation funding to help secure your future competitive advantage.
- Learn how HMRC’s approach has changed and what’s happening with the government’s R&D tax relief consultation.
- Learn how to capture the full value of your innovation, along with new advice based on the latest guidance.
- Access practical recommendations on how to maximise your strategic advantage.
James Dudbridge LLB, Director
James is a qualified solicitor and director at ForrestBrown, heading up ForrestBrown’s advisory practice.
His team offer specific aspects of ForrestBrown’s award–winning R&D tax credit expertise on a consultative basis to businesses and accountants. This can mean support resolving an enquiry, risk-assessing a claim or help setting up effective processes to create robust R&D claims.
James’s background is as a tax lawyer and alongside his leadership of our advisory team, he is particularly focused on assisting clients who use our HMRC enquiry support service.
Peter Beavis, Senior Sector Specialist
Pete is a chemicals and materials specialist at ForrestBrown and a chartered scientist. He supports the tax team in their work, in particular for companies in the manufacturing, engineering and food sectors.
Before joining ForrestBrown Peter has worked as a scientist in a number of different roles, most notably working at Mars as a chocolate scientist on formulations for improved shelf life.