While many industries take advantage of the US research and development tax credit; the food industry in particular is underserved in their use of R&D tax credits.
Because Congress defined “taste” as related to individual and consumer preference and NOT related to our five senses, improvements and changes related to “taste” in food products can qualify for research tax credits.
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Our First Video Blog
In an effort to try something new and different, we put together a short presentation on R&D tax credits in the Food Industry. It's a little on the dry side but we hope you enjoy it as much as we enjoyed putting it together.
As always, your comments, questions and thoughts are greatly appreciated.
What say you friends?
Did any of the activities discussed in the video remind you of activities at your company?
Have you looked closely at the amount of effort expended to develop/improve your products?
Have you pressed your CPA or Enrolled Agent to assess your qualifications for the R&D tax credit?
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Randy Eickhoff, CPA is President of Acena Consulting. With more than 20 years of tax and consulting experience, Randy focused on helping companies successfully document and secure tax incentives throughout the US. He has been a long-time speaker nationally as well as conducted numerous training sessions on R&D tax credits and other US tax incentives.