Microfluidic systems, characterized by micro-meter sized channels, are used in a variety of applications. In foods, the most common application is in the preparation of emulsions where they provide accurate control over droplet size, and shape of internal structures. This paper gives an overview of different microfluidic emulsification techniques i.e., shear driven and spontaneous droplet generation, together with their current limitations. Next a comparison is made on the basis of various parameters affecting the process of emulsification. At the end, an outlook is given on scale-up of microfluidic emulsification for preparation of food-related products. (C) 2014 Elsevier Ltd. All rights reserved.