Preparing a food bolus for swallowing is the first and major goal of oral processing ensured by mastication. To fulfill this goal, mastication is accurrately adjusted to the structure and texture of the food. Since the bolus is the main outcome of food oral processing, there is growing interest in improving understanding the food bolus and its features at the end of the masticatory sequence and throughout its formation. Although this step is trivial, its execution is somewhat more complex than it appears. Until now, the food bolus produced has not subjected to full analysis, mainly due to the lack of accessibility during in vivo oral processing. To overcome this difficulty, we developed a masticator apparatus, named AM2, on the basis of in vivo compression and shear stresses applied on food during oral processing. The apparatus was validated against particle size analyses of boluses produced by individuals presenting normal mastication. The present paper provides a comprehensive overview of the various potential uses of the AM2 apparatus to produce food boluses for a large range of scientific needs. The food bolus contains much valuable information regarding the progress of mastication, the completion of the function and its role in food disruption, the oral release of food compounds, changes and bioaccessibility, and finally its impact on nutrition. The AM2 apparatus can also be used to simulate mastication in specific populations, such as the elderly and children, and to address various objectives related to this initial step of digestion.