Because the world has been waiting for a low-friction ketchup bottle.
MIT PhD candidate Dave Smith and a team of engineers and nano-technologists at the Varanasi Research Group have devised a “super slippery” coating ideal for clogged condiments. The coating does have potential in other, non-ketchup-related areas, including windscreens and fuel lines, but the team is currently in talks to market a sauce bottle lubricant. “The market for bottles - just the sauces alone - is a $17 billion market,” says Smith. “And if all those bottles had our coating, we estimate that we could save about one million tons of food from being thrown out every year.” Imagine. No more futile shaking or caveman-style thumping. No more mayonnaise mishaps or inadequately spiced sandwiches.
Watch that goop glide, baby.