ERS researchers use IRI retail store data from 2008 to 2012 to describe the extent of product entry and exit in 17 food and beverage categories. As consumers demand healthier food and beverage products, research is needed to highlight changes in nutrient composition associated with product innovation strategies. The nutrient content implications of product turnover are examined by comparing nutritional quality of products entering the market, products exiting the market, and “established” products (i.e., neither entered nor exited). Differences in nutritional content of entering and exiting products have significant implications over time for changes in the nutritional profiles of product categories with relatively high turnover rates.