Food and Beverage
Areas of Potential Qualifying Activity
Qualifying R&D can arise throughout the development, testing and improvement of food and beverage products, formulations and production processes. Common areas of potential qualifying activity include:
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Development of new or substantially improved food and beverage products.
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Formulation and reformulation of ingredients, recipes and compositions.
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Shelf-life, stability, texture, flavor and nutritional improvements.
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Development and optimization of processing and production methods.
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Scale-up, pilot production and manufacturing process validation.
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Improvements to quality, consistency, efficiency and product performance.
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R&D in Food and Beverage
Food and beverage companies frequently invest in the development and improvement of products, formulations, ingredients and production processes to enhance quality, consistency, shelf life, efficiency and performance.
This work can involve significant technical challenges where existing formulations, processing methods or production approaches cannot readily achieve the required level of stability, texture, flavor, nutritional profile, scalability or consistency.
Where these challenges are addressed through systematic experimentation, testing and iterative development, the related food and beverage activity and associated expenditure may be eligible for the U.S. R&D Tax Credit.
Understand
Our specialist technical team works directly with your staff to understand how innovation takes place across the business.
Identify
We examine the technical challenges encountered, the development work undertaken and the decisions made throughout your projects.
Quantify
We work with your team to connect those activities to the relevant costs.
Substantiate
We prepare clear, robust technical and financial documentation designed to support the Research and Development Tax Credit claim.
Our Role
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