The Future of Ketchup

Reed Davis

Pounding on the end of a glass ketchup bottle in an attempt to score the last of the Heinz may soon be a thing of the past. A team of mechanical engineers at MIT developed a new substance called LiquiGlide that may pave the way to effortless ketchup application. PhD candidate Dave Smith explained the coating to Fast Company: “It’s rigid like a solid, but it’s lubricated like a liquid.” Fascinating. When bottles are coated with the slippery substance, thick sauces like ketchup slip out with ease, leaving absolutely nothing clinging to the bottle. If the technology is adopted by companies, consumers will need to know how to use up all that extra ketchup. We suggest Ray Lampe’s Chicken Wings with Sweet-and-Spicy Pantry Sauce made with ketchup, mustard, hot sauce, soy sauce and brown sugar.

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