Cincinnati USA Regional Chamber members are entitled to receive an additional 5% in refunds. Call or email us to find out more about this.

Food & Consumer Packaged Goods

Incentives For The Food & Consumer Packaged Goods Industry

Many companies in the food manufacturing and processing industries are unaware that the government offers generous incentive programs. Even those that are aware often fail to capture the full extent of incentives, refunds and rebates.

Scientists, nutritionists, dietitians, technologists, and process engineers that work for food manufacturing and processing companies have the responsibility and challenge of developing a wide variety of food, beverage, and consumer products and processes to satisfy continuously evolving customer expectations and preferences.

These efforts to create better tasting products or more nutritious products typically involve extensive experimentation and testing of new formulations, recipes, process parameters, and packaging methods. Has your company introduced product line extensions recently? Have you modified product formulations and/or manufacturing processes to create food products that taste better, are more nutritious, have better consistency, or have longer shelf lives? If the answer is yes, then there is a strong chance that your company could benefit for an incentives, refunds and rebates.

Examples of food science innovations eligible for incentives, refunds and rebates include the following:

  • Developing recipe formulations for new food products and flavorings
  • Improving existing food product formulations to extend product shelf life
  • Developing new or improved agricultural or chemical materials that go into the food products
  • Improving existing food product formulations to enhance sensory qualities including flavor, appearance, and texture
  • Improving existing food product formulations to achieve specified nutritional requirements, including sodium content and caloric value
  • Improving existing food product formulations to achieve specified analytical requirements, including those related to pH level, brix level, acid content, and product viscosity
  • Developing new production process specifications and techniques for the production of new food products, including mixing times, batching sequences, and cooking temperatures and durations
  • Improving existing production processes to improve efficiency or reduce manpower, lead time, and waste
  • Developing new machinery and equipment for the production and testing of food products
  • Developing new packaging designs to provide enhanced functionality or increased product shelf life
  • Producing prototype product samples for testing and validation of new recipe formulations
  • Testing prototype samples for analytical and microbiological qualities
  • Conducting sensory evaluations of prototype samples

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