Innovation in the food sector is accelerating rapidly. New protein sources, precision fermentation, algae-based ingredients, cultured meat, cell cultures, fungal mycelium, new plant-based foods and other innovative products are creating opportunities to bring new products to market and address sustainability challenges. Consumer preferences are also changing, although slowly and mainly among well-educated and high-income consumers. While science and innovation are key to developing new products for food markets, companies must also understand the regulatory requirements at the earliest possible stage of the development process. Regulatory frameworks determine whether a product can be lawfully placed on the market. The earlier companies know what is permitted, what is prohibited and what is required from a regulatory viewpoint, the better. This helps avoid many pitfalls and speeds up lawful market access