Enniskillen Firm's Innovation Voucher Success Helps Boosts Sales and Staff
Derrylin-based business Crust and Crumb has grown its workforce by
five and turnover by ?500,000 following product development
undertaken with help from Invest Northern Ireland's Innovation
Vouchers.
Announcing the October call for applications, Jeremy Fitch, Invest
NI's Executive Director of Business Solutions, said: "Our InnovationVoucher scheme is open to small and medium sized businesses with an innovative project that would benefit from the input and expertise
from a University, College or other publicly funded research
organisation. This could involve a new product, process, technique
or using research and scientific know how to help them grow sales."
Crust and Crumb used an Innovation Voucher to access the expertise
of technologists at The Food Technology Centre, St Angela's College in Sligo to develop a range of award winning stuffing. The business now produces stuffing for chicken products supplied to customers
such as Tesco, Dunnes and Lidl.
The company's continued focus on innovation has also resulted in the development of its gluten free pizzas that are high in protein and low in fat. It has successfully taken this product range to market and now supplies pizzas to online business MuscleFood for its UK
customer base.
The company manufactures fresh pizzas for the retail sector and partbaked frozen pizza bases for the food service industry.
Speaking about his experiences, Sales Executive Mark McCaffrey said:"A focus on innovation has enabled us to create niche products in
new markets which has increased our turnover by ?500,000. We are
currently supplying a new range of pizzas to MuscleFood and have
recruited five new employees to cope with the uplift in orders."
Jeremy Fitch added: "Crust and Crumb is an example of a small
business which tapped into specialist knowledge to successfully
expand its product range to targeting niche markets. The company has focused on improvement and product development as a means to grow
the business. The contract with MuscleFood is already making a
valuable impact on its sales levels.
"Invest Northern Ireland sees Innovation Vouchers as a valuable
assistance mechanism and we want to encourage SMEs including sole
traders, partnerships and limited companies to consider if there is an idea or issue to be explored that could help you compete more
effectively and access the support."
Innovation vouchers are worth up to ?5,000 and the closing date for applications is 3pm on Friday 23 October. For more information and
to apply go to investni.com/innovation.
five and turnover by ?500,000 following product development
undertaken with help from Invest Northern Ireland's Innovation
Vouchers.
Announcing the October call for applications, Jeremy Fitch, Invest
NI's Executive Director of Business Solutions, said: "Our InnovationVoucher scheme is open to small and medium sized businesses with an innovative project that would benefit from the input and expertise
from a University, College or other publicly funded research
organisation. This could involve a new product, process, technique
or using research and scientific know how to help them grow sales."
Crust and Crumb used an Innovation Voucher to access the expertise
of technologists at The Food Technology Centre, St Angela's College in Sligo to develop a range of award winning stuffing. The business now produces stuffing for chicken products supplied to customers
such as Tesco, Dunnes and Lidl.
The company's continued focus on innovation has also resulted in the development of its gluten free pizzas that are high in protein and low in fat. It has successfully taken this product range to market and now supplies pizzas to online business MuscleFood for its UK
customer base.
The company manufactures fresh pizzas for the retail sector and partbaked frozen pizza bases for the food service industry.
Speaking about his experiences, Sales Executive Mark McCaffrey said:"A focus on innovation has enabled us to create niche products in
new markets which has increased our turnover by ?500,000. We are
currently supplying a new range of pizzas to MuscleFood and have
recruited five new employees to cope with the uplift in orders."
Jeremy Fitch added: "Crust and Crumb is an example of a small
business which tapped into specialist knowledge to successfully
expand its product range to targeting niche markets. The company has focused on improvement and product development as a means to grow
the business. The contract with MuscleFood is already making a
valuable impact on its sales levels.
"Invest Northern Ireland sees Innovation Vouchers as a valuable
assistance mechanism and we want to encourage SMEs including sole
traders, partnerships and limited companies to consider if there is an idea or issue to be explored that could help you compete more
effectively and access the support."
Innovation vouchers are worth up to ?5,000 and the closing date for applications is 3pm on Friday 23 October. For more information and
to apply go to investni.com/innovation.