Many studies have reported astonishing statistics about the rate of introduction of new food products globally, with new products appearing probably at least every hour somewhere around the world, if not more frequently. If you could go into a food store anywhere in the world and somehow take a snapshot of the range of products on the shelf, then revisit it five years later and do a comparison of what you find, there would be a huge surprise in terms of the turnover. Many products will have disappeared, and many new ones will have appeared. For those that remain across this time span, there is a very high likelihood that they have changed in less visible ways, in terms of modifications to their formulation, package, or the process by which they are made. Even fresh foods like fruit, vegetables, meat, and fish are likely to have benefited from scientific advances in their production, quality, or transportation in an optimal state of quality and safety. Why is there such a high rate of change? There are two main drivers, one external to those who produce the food and that relates to the highly fluid and sometimes unpredictable expectations and demand of consumers, and one more specific to the food producer that relates to new opportunities in technology, formulation, or scientific understanding. For any new product to be successful on the market requires two successful changes in behavior of consumers. The first is that, instead or as well as what they normally purchase, they need to buy to try a new product, and drop it into their basket or cart as a result of a planned or spontaneous decision to do so. To achieve this is primarily the responsibility of experts in marketing, who can divine what consumers want, develop a strategy accordingly, and then deploy the appropriate tools to bring the product to the attention of those who are most likely to buy the product, such as through promotions, advertisements, and probably, in today’s world, social media campaigns.