Developing new or improved recipes, flavors, or formulations to achieve specific taste, texture, nutritional, or shelf-life goals.
Reformulating products to reduce sugar, sodium, allergens, or artificial ingredients while maintaining quality.
Scaling products from test kitchens or pilot runs to full commercial production. Improving cooking, mixing, bottling, or packaging processes to increase consistency or throughput.
Addressing food safety, quality, or regulatory challenges through testing and process refinement.
Eligible Expenses
Wages for engineers, plant/production managers, quality assurance, and production staff.
Ingredients and materials used in pilot batches and test runs
Outside expenses for testing, lab, and consultant costs.