Food design is often done based on a trial-and-error basis, using structure properties as an indicator of product quality. Although this has led to many good products in the market, this ‘cook and look’ approach could benefit from insights into dynamic processes as they occur during food formation, storage, and digestion. Currently microfluidic devices are being developed to allow these types of observations, and here we show the latest examples in the field of emulsions and foams, including effects that occur during digestion. We expect that these techniques will supply a stepping stone to thorough understanding at various length and timescales that are all instrumental in designing high-quality food products, and ultimately creating foods with health benefits.