Brookfield Engineering Laboratories recently conducted live interviews with industry experts via its www.TextureAnalysis.com platform to discuss how to measure “soft solid” materials for flow behavior. This category of product is typified by dairy items such as tub butter, margarine, yogurts, ice-cream, and whipped cream. The same conversation could apply to viscous beverages like smoothies and thick shakes. Chocolate could fall into both categories, depending on whether it is a sauce, a filling, or a candy. These everyday products are known as “soft solids” to food scientists. When at rest, which is most of the time, they don’t move. They hold their position. Their structure seems to be that of a solid. But once movement takes place, they may be able to flow in liquid-like fashion. So what category of flow behavior do you put these materials into?