CIR & CII accreditation - A recognition of scientific excellence

What the CIR & CII accreditations stand for

Your Flavourist has been accredited for the French Research Tax Credit (Crédit d’Impôt Recherche – CIR) and the French Innovation Tax Credit (Crédit d’Impôt Innovation – CII) for the years 2025, 2026 and 2027. These accreditations, delivered by the French Ministry of Higher Education and Research, recognise our proven ability to conduct both research-driven and innovation-focused development activities using a rigorous scientific and technical methodology.

Why it matters for our partners

While the CIR and CII schemes primarily concern companies subject to taxation in France, the accreditations themselves reflect high standards in technical innovation, experimental design and traceability of results. They demonstrate our ability to address scientific and technical uncertainty, explore new formulation pathways and develop innovative food and flavour solutions grounded in robust evidence.

Our scientific approach to flavour innovation

Every project entrusted to us follows a structured approach, combining clear objectives, controlled experimental methods, sensory and analytical evaluation, iterative optimisation and documented interpretation of results. This ensures reliable outcomes, reduces technical risk and supports efficient decision-making throughout product development.

Collaboration designed for innovation

Whether you are expanding your flavour portfolio, developing new food products or exploring novel processes and ingredients, we work closely with your teams to design, test and validate innovative concepts that are both technically sound and sensorially compelling.

Let’s build the future of flavour together

If you are driving innovation in food and beverage and looking for a technically focused partner with recognised R&D and innovation credentials, we would be happy to discuss how our expertise can support your projects.