Innovating Cracker Manufacturing: How SR&ED Tax Credits Support Advancements in the Industry

As consumer preferences shift toward healthier, flavorful snack options, cracker manufacturers like those behind Breton, Dare Veggie Crisps, GrainsFirst, and Vinta encounter unique challenges that demand constant innovation. The SR&ED (Scientific Research and Experimental Development) tax credit program offers essential support for companies exploring new formulations, ingredients, and processing techniques. Let’s delve into some areas of technological uncertainty in cracker production that could qualify for SR&ED tax credits.

Developing Health-Oriented Cracker Formulations

Challenge: Balancing Nutrition with Taste and Texture

Creating a cracker that meets health trends—such as high fibre, reduced sodium, or whole grain—without compromising taste and texture is no small feat. Modifying ingredients can affect dough consistency, baking behavior, and shelf life, introducing a range of technical challenges.

SR&ED Potential: Experimentation with high-fibre ingredients for Grains First crackers, for example, requires adjusting the formulation to maintain the desired crispness. Testing various grains and fibres, such as oat bran or psyllium husk, could help identify the optimal blend and baking conditions for a tasty, health-focused cracker.

Incorporating Vegetables into Dare Veggie Crisps

Challenge: Achieving a Balanced Flavor and Texture with Vegetable Ingredients

Incorporating vegetable powders or purees—such as spinach, tomato, or sweet potato—adds unique moisture levels and flavor profiles, affecting dough consistency and overall product quality.

SR&ED Potential: Experimenting with different veggie blends and processing techniques to maintain a light, crisp texture without overwhelming the flavor profile involves overcoming significant uncertainties. Testing various ratios of vegetable ingredients helps determine the ideal formulation that achieves the desired crunch and taste while extending shelf life.

Producing Gluten-Free Crackers

Challenge: Maintaining Texture and Structure without Gluten

Gluten-free versions of classic crackers, like Breton, require alternative ingredients that mimic gluten’s binding properties while delivering a crisp, enjoyable texture. Finding the right substitute ingredients is a significant technical challenge.

SR&ED Potential: Extensive testing with gluten-free flours (e.g., rice, quinoa) and binders (e.g., xanthan gum) is essential for achieving dough that performs well in baking. Overcoming these challenges through trial and error provides a pathway to a high-quality gluten-free cracker that upholds the brand’s standards.

Extending Shelf Life Naturally: Cracker Manufacturing

Challenge: Enhancing Shelf Life without Artificial Preservatives

Today’s consumers prefer snacks free from artificial preservatives, posing a challenge for maintaining cracker freshness and preventing spoilage. Developing natural preservation methods can affect both taste and texture over time.

SR&ED Potential: Manufacturers may explore natural preservatives like rosemary extract or tocopherols and use modified-atmosphere packaging. Testing different preservation combinations allows for longer shelf life without compromising on quality, helping the company meet modern consumer expectations.

Achieving Desired Crispness and Texture Consistently

Challenge: Fine-Tuning Production Variables for Consistency

Manufacturers must precisely control dough formulation, roller settings, and baking times to achieve a consistent, crisp texture. Variations in these factors can lead to inconsistent results and product wastage.

SR&ED Potential: Conducting systematic testing on dough thickness, baking temperature, and humidity adjustments can help ensure the crackers meet texture standards every time. By documenting each iteration and improvement, manufacturers can enhance product quality and minimize production issues.

Balancing Whole Grains and Seeds for Texture and Shelf Life

Challenge: Integrating Whole Grains and Seeds without Affecting Structure

Crackers like Grains First often incorporate flaxseed, sunflower seeds, and other whole grains, which can affect dough handling and baking performance. Balancing these ingredients is key to maintaining texture and stability.

SR&ED Potential: Experimenting with grain-to-dough ratios and hydration levels addresses uncertainties around texture and shelf stability. Testing different formulations can lead to a balanced cracker with both the crunch and nutrients consumers desire.

Reducing Sodium While Preserving Flavor

Challenge: Maintaining Flavor with Lower Sodium

Reducing sodium levels to align with consumer health preferences is difficult as salt influences both flavor and dough behavior. Finding suitable replacements involves significant R&D effort.

SR&ED Potential: By experimenting with alternatives such as potassium chloride or yeast extracts, manufacturers can achieve similar flavor profiles with lower sodium content. Extensive testing helps ensure that the product maintains its signature taste and texture without unnecessary sodium.

Partner with Ayming Canada for SR&ED Expertise

Cracker manufacturing is a field where innovation meets complexity, with each new product development introducing challenges that push the boundaries of what’s possible. Ayming Canada specializes in helping companies like yours navigate the SR&ED process, ensuring you receive the tax incentives your R&D efforts deserve.

If you’re working in cracker production and want to maximize your SR&ED claims, connect with Ayming Canada today. Let’s transform these uncertainties into advancements that delight customers and strengthen your business.