Molecular gels are predominantly liquid systems, which self-recognize and assemble via microscopic separation, nucleation and crystal growth resulting in a continuous self-assembled fibrillar network (SAFiNs). The aggregation of molecular gelators into SAFiNs requires a meticulous balance between contrasting parameters of solubility and those controlling epitaxial growth. Self-assembly is programmed with the position and type of functional group (molecular synthons) that coordinate non-covalent interactions. Unfortunately, the complex interplay between gelator structure and concentration, solvent chemistry, and supersaturation on self-assembly continues to impede the rational design of molecular gels, and researchers still rely on serendipitous discovery. As the food industry pushes to create zero waste, molecular refinement will produce a steady supply of precursor molecules ideally suited for biorefinery, which has already proven successful in designing new oil structuring compounds.Patience and persistence are required because research is still needed to fill in numerous fundamental knowledge gaps before these technologies can be applied to the food supply chain.