In food research and development, relaxometric and diffusometric benchtop NMR methods have been used to obtain quantitative phase compositional and food microstructural parameters in a routine manner. The most commonly used applications are assessment of solid fat content, and water and oil droplet size distributions in food emulsions. The accurate, precise, and robust nature of these methods has made them indispensable for food researchers, technologists and product developers. In the next few years, we expect radical improvements in performance of benchtop equipment, as well as further miniaturisation of NMR instrumentation. Both developments will drive further penetration of NMR technology into the food supply chain.