MIT PhD candidate Dave Smith and his team of mechanical engineers and nano-technologists from the Varanasi Research Group, have finally solved our ages-old debate on how to best get condiments out of the bottle.
Previous to this invention, the extraction of ketchup from the bottle has been a point of pride for some. Everyone’s method is different. Some advocate jamming a butter knife into the neck of the bottle to dislodge the contents. According to its website, Heinz 57 recommends applying “a firm tap to the sweet spot on the neck of the bottle — the “57.” Our children may never have to know this trick, thanks to LiquiGlide. The super slippery, non-toxic coating keeps condiments like ketchup, mayo and mustard from sticking to the sides of glass and plastic bottles, and allows them to slip right down to the most important place: your food.
Smith told Austin Carr at Fast Company that they were originally interested in applying the LiquiGlide coating to car windshields and the insides of gas or oil lines that frequently clog. We are so thankful they decided to apply this amazing technology to food. We’ll never have to squeeze ketchup juice all over our backyard BBQ attire again!