The Brazilian food industry is experiencing an era of constant technological improvement. Innovation projects of the most varied scopes, such as new regulations by ANVISA, increase of “shelf life” of certain products, substitution of raw materials and ingredients to produce foods with higher nutritional value and better alignment with current food health parameters or even innovations in formulas that aim to add new sensorial characteristics, are projects adhering to the concept of Technological Innovation of Law 11.196 (Good Law).

The mapping of these projects and the correct implementation of the fiscal incentive for R & D generates a return of up to 27.2% of the expenses incurred in these projects.


Incentives are competitive differentials that are essential to every player in the food industry. Either in the form of presumed credit, reduction of calculation basis, reduction of rate, both to productive activity and distribution; the lack of compliance with a certain incentive is the central point between the success or failure of the market share gain for customers that consider the price variable. An incentive company can differentiate its price by up to 15% below its competitors with the same production and distribution costs.

In addition, the taking of full credits of inputs and the disposal of retained credits is a constant theme of our analysis and generation of value for our clients.


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