LiquiGlide “liberates” sticky condiments from stubborn bottles

Any tomato sauce fan will tell you that getting the last dollop of the red stuff out of the bottle is a headache – and it just ends up in the bin.

But a radical new bottle design could spell the end of that problem forever.

A Massachusetts Institute of Technology team has developed LiquiGlide, a “super-slippery” coating, which makes the insides of bottles frictionless so that the contents slide out like water.

MIT PhD candidate Dave Smith says the team initially designed the coating to prevent clogs in oil and gas lines, but saw its potential for food bottles.

“Some condiments are so sticky that the sides are completely covered, even though the bottle is nearly empty,” the website says.

“A LiquiGlide coating will let you see exactly how much food is left in the bottle.”

“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; no nanoparticles to worry about. It’s also flavourless.”

Why not take inspiration from LiquiGlide and develop your own food-related solution?