In the food industry, just as any other industry, innovation through the creation, diffusion and use of knowledge have been recognised as a key driver of strategies of companies to remain competitive and to grow. Today, new lifestyles, higher incomes and changing consumer demands provide food manufacturers many opportunities to introduce new food products. The new food products introduced range from only slight reformulations to truly innovative products. There are degrees of newness, and it is constructive to categorize of types of new food products. This paper provides a systematic review of some aspects related to types of new food products, such as: line extensions, repositioned existing products, new forms of existing products, reformulation of existing products, new packaging of existing products, innovative products and creative products. The information presented here could help food scientists in new food development, and food manufacturers that are constantly searching for ways to revitalize, and redesign their new food development processes for better results.