Tired of vainly thumping the bottom of a ketchup bottle, trying to knock loose that last inch of condiment? There’s good news: A team of engineers at the Massachusetts Institute of Technology has invented a bottle coating that makes ketchup pour as easily as milk. They say it could save 1 million tons of perfectly good but inaccessible ketchup and other food from being thrown out each year — not to mention saving untold hours spent in frustration.
MIT doctoral candidate Dave Smith and his team of mechanical engineers and nanotechnology researchers spent the past two months considering, and then solving, the notorious difficulty of pouring thick sauces out of bottles. They invented LiquiGlide, a slippery coating made of nontoxic, FDA-approved materials that can be applied to the insides of food packaging, such as ketchup and mayonnaise bottles, and honey jars. . .