FOOD PRODUCTION
More than a recipe change? That's worth a closer look.
Reformulating without losing shelf life. Scaling up without losing consistency. Cutting waste without cutting quality. If your development or production team had to work through a technical result they couldn't predict in advance, that's not just NPD — it may well be a qualifying claim.
WHAT QUALIFIES
Resolving technological uncertainty in formulation, shelf life, texture, stability, preservation, ingredient substitution, nutritional targets, production scale-up, consistency, waste reduction or manufacturing methods. A recipe change on its own isn't automatically R&D — but it can qualify where competent professionals couldn't readily predict the outcome, and systematic testing was needed to get there.
THE WORK THIS COVERS
Reformulating a product to maintain shelf life or texture while removing an ingredient
Scaling a product from development kitchen to production line without losing stability or consistency
Redesigning a manufacturing process to reduce waste or energy use while maintaining food safety and technical performance
THE OBJECTION WE HEAR MOST
"We just changed a recipe."
The distinction is whether your team resolved genuine technological uncertainty, or made a routine commercial or aesthetic change. We work with Technical Managers, Food Technologists, NPD Managers, Process Technologists, Production Managers, Quality Managers and Operations Directors to establish which one it actually was.