Biscuit Dunking and Research and Development

When it could be considered R&D:

• If you’re systematically investigating new knowledge or improving existing products through scientific or technical methods.

• For example, if you:

  
  

  • Experiment with different biscuit recipes and formulations to optimize dunking performance (texture, absorption, strength).

  • Use controlled testing, data collection, and analysis to develop a novel biscuit that performs better than current options.

  • Aim to innovate by solving a technical uncertainty (e.g., how to balance crunchiness and dunking resilience).

  
  

This kind of systematic, creative work that resolves scientific or technical uncertainty can qualify as R&D, especially if you are a food manufacturer or product developer.

When it probably isn’t R&D:

• If it’s just casual taste-testing or subjective preference (e.g., “Which biscuit tastes better when dunked?”).

• If you’re not conducting formal experiments or generating new technical knowledge.

• If it’s purely marketing research or consumer preference surveys.

Summary

• R&D involves a systematic approach to develop new or improved products/processes based on technical or scientific investigation.

• Simply finding a favorite biscuit for dunking is unlikely to qualify.

• But if you’re innovating biscuit formulations using experiments and technical data, it could count.