Our world turns on an axis of trends: music trends, technology trends, movies trends, trends in clothing, housing, automobiles…and food. Rotating, shifting, never stopping.

And food trends have graced our collective plate pretty much since our choices broadened beyond what berries grew along our migration path or which woolly mammoth was within spear range. New discoveries in science, technology, cultures, and newly available food and resources, have all influenced our turning tastes.

You can thank the burgeoning affordability of the electric refrigerator for Jell-O salad in the 1930s. Or maybe you won’t. Food rationing during World War II marched in orange juice concentrate. Also in the 1940s, Jay Hormel’s ingenuity brought you SPAM. A shift in American family culture heated up cravings for frozen TV dinners during the 1950s.

Trends Du Jour

And so we’ve eaten our way through the decades of phases and crazes. Today we’re eyeing up seaweed noodles, kelp jerky, cabbage chips, orange wine, and meatless meat (uh huh).

A large portion of our new edible interests have sprouted from food manufacturers’ research and development of new products. Here’s a few you’ll see gracing the shelves of stores:

• CBD- Infused Products

CBD is a non-psychoactive chemical derived from both the hemp and marijuana plants – two different species of cannabis. Food makers use hemp-derived CBD. Though CBD won’t get you high like THC found in only marijuana, CBD reputedly possesses a span of medicinal powers, from anti-inflammatory to epileptic seizure reduction. Often sold as straight tinctures or topical creams, manufacturers are now infusing it into food products, such as water and jellybeans.

• Edible Packaging

Biodegradable and edible food packaging is another undertaking for food producers. Our recycling games isn’t as winning as many would have hoped, and we’re piling up landfills with hefty helpings of food containers. Enter edible packaging to reduce waste…and get a bonus snack.

• Pacific Rim Fare

Then there are popular nibbles that you can bring home fresh to your table, like the trending Pacific Rim fare - such as guava, mango, jackfruit. And food innovators discover ways to bring greater accessibility and varieties of delivery for these goodies: guava tropical vinaigrette or mango pudding mix.

Taste Testing

Often we benefit from or appreciate these innovations – such as the CDB and edible packaging, sometimes we don’t – charcoal ice cream. Regardless of the outcome, food manufacturers intend to preserve their market relevancy and cater to consumers' calls.

Tax Credit Sampling

Producers can save money and help finance further research when their innovation pursuits qualify for research and development (R&D) tax credits. This incentive pays dollar-for-dollar tax credits when a business’ R&D activities and expenses meet the tax credit requirements.

A company can expand its product range, development innovative ingredients or processes, improve quality or shelf, etc. and receive lucrative tax breaks.

Here’s a sampling taste of the eligible activities for which food manufacturers could claim credits:

• Development of new products, such as for greater health benefits or for a new market segment
• Reformulation of ingredients
• Pursuits to extend shelf life
• Design enhancements to meet new environmental regulations
• Product sample production for testing
• Improved fermentation process efforts
• Packaging process improvements

Full Meal Deal

As food and beverage manufacturers research and develop new ways to satisfy consumer cravings for the latest edibles and address the environmental impact of their production, they can sweeten their efforts with R&D tax credits.

The more they research, the more they can save. And consulting a tax professional to decipher the sometimes complex recipes inherent to tax incentives is the best way to ensure a business captures the maximum potential credits available to them.