The design of healthy products that deliver from a sensory perspective can prove challenging for many product developers. This is especially true for those who manufacture dry products such as crisps, snacks and biscuits. In order to preserve desired sensory qualities, manufacturers need to understand how ingredients create microstructures, and get to grips with how these structures break down in the mouth, creating eating experiences that consumers have become accustomed to. This is where the sciences behind oral processing and product development combine to form a powerful tool. In this White Paper, Dr Pretima Titoria and Professor Kathy Groves attempt to exploit the tools of rheology and microscopy to bring us closer to linking solid food breakdown to microstructure design.