More and more foods would be classed by the consumer as being semi-solid or semi-liquid. The definition of semi-solid foods, related to rate of deformation when stress is applied, will always be difficult. Solid and liquid foods can be seen as two extremes of a continuum. Indeed, it can sometimes be impossible to determine whether a material is behaving as a liquid or a solid. Many complex foodstuffs display viscous and elastic properties and have been categorised as ‘viscoelastic’. Others have been categorised according to their plastic properties. This volume discusses a range of these plastic and viscoelastic foods, from sauces and dressings to spreads and ice cream.