Squeezing flow in a wedge simulates a number of practical processes, e.g. lubrication, coating and the sensory evaluation of liquid foods. This paper reports analytical approximate solutions for both slip (or lubricated) and no-slip squeezing flow of liquid food in a wedge, in which the power law fluid model was used. The solutions do not seem to be more complex than that for squeezing flow between two parallel disks and may be used as a variation of the psycho-physical models of in-mouth viscosity and food spreadability. Alternatively, a rheometer for testing liquid foods may be developed according to the equations described in this paper.