Recipes & formulations, shelf-life and packaging; crop genetics, cultivation, fermentation & preservation testing.
Estimate your credit →Food, beverage, and ag companies qualify through formulation science and process development: reformulating recipes, extending shelf life, improving packaging for preservation, and developing fermentation or cultivation methods.
Work to hit a nutritional target, remove an allergen, or stabilize a product without preservatives typically involves real technical uncertainty and iterative testing.
Wages for time these roles spend on qualified research may count toward your credit.
Illustrative example using sample figures. Your actual credit depends on your facts; see Form 6765 and consult a tax professional.
The IRS requires qualifying research to satisfy four tests. Here's how each typically maps in this industry:
The activity aims at extending product shelf life without artificial preservatives.
The work relies on food science and microbiology.
Unknown which formulation will remain stable.
Teams use iterative test batches and shelf-life trials.
Find out how much your Food / Bev / Agriculture company could claim — at no cost, no commitment.
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