A clever scientist in the US has come up with a way to make the process of getting sauces out of their bottles easier and most importantly, quicker.
Everyone has experienced the frustration of watching their favourite hot food go cold while they wait for the sauce to make its way out of the bottle.
Heinz, for example, says the ketchup in their iconic glass bottle moves its way out at the painfully slow speed of 0.028 miles (0.045 kilometres) per hour.
But when you’re standing on the sidelines of the junior rugby with a sausage sanga or cheering from the stands during the Origin series, that is just not good enough.
Luckily, MIT PhD candidate Dave Smith has identified a solution for the speed issue, which is cause by friction inside the bottle.
Along with a team of mechanical engineers and nano-technologists, he has developed LiquiGlide, a revolutionary product, which when applied inside the bottle during manufacture, allows sauces or other food products to slide out easily.
The product is made from materials approved by the US Food and Drug Administration (FDA), and makes everything from tomato sauce to mayonnaise slide out of the bottle with ease, leaving little residue.
Smith describes the product, which recently came in second at the MIT $100K Entrepreneurship Competition, as a “kind of a structured liquid – it’s rigid like a solid, but it’s lubricated like a liquid.”
It could be awhile before the product, which Smith says would be worth $17 billion, is readily available, and he has warded against potential copycats and “patented the hell out of it.”
Watch LiquidGlide work its magic in the videos below.