Special issue on The Physics of Food Agarose gels (image shows spiced apple) can be fried in a buttered pan without melting. Image courtesy of Thomas Vilgis.Guest Editors Thomas Vilgis, Max-Planck-Institute for Polymer Research, GermanyHans-Jörg Limbach, Nestlé Research, Lausanne, SwitzerlandScopeFood and physics, indeed for many physicists such a combination appears strange. The usual association with food is very different, taste, food chemistry and technology. Nevertheless food needs to be tackled in the mouth, meaning that it can be processed by small forces. Food is specially structured soft matter, or hard matter, which melts in the mouth or dissolves in the saliva. The relevant energies of food systems need to be of the order of the thermal energy kBT. Indeed all foods contain polymers, proteins, polyelectrolytes and carbohydrates and the selective solvents water and oil. Together with (natural) emulsifiers, the food structure is partly defined by self-organization (in nature) and molecular driven non-equilibrium during food processing.