Just imagine a world where you no longer had to shake it to get the last drop. Banging it on counter tops would be a thing of the past. Finally, the need to stick a long object down the narrow neck would no longer be a necessary challenge.
Behold, the non-stick ketchup bottle.
Massachusetts Institute of Technology PhD candidate Dave Smith and his group of Varanasi Research Group mechanical engineers and nano-technologists appear to have struck a revolutionary advancement in the challenging field of total condiment extraction.
The result? LiquiGlide, a slide-inducing spray that ensures you will always get that last glob of ketchup, mustard or dressing gathered at a bottle’s neck, clung to its side or otherwise impeded from reaching its desired destination.
The MIT guys say their solution to a classic culinary quandary is perfectly safe.
“We found a way to make the coating from edible, FDA-approved food materials that won’t mix or leach into the contents of the bottle,” boasts the FAQ page on the LiquiGlide website.