Stuck Ketchup Problem Solved by MIT Engineers

Ketchup gliding out of a LiquiGlide-coated bottle.
Ketchup gliding out of a LiquiGlide-coated bottle.
(Image credit: Fastcoexist)

Tired of vainly thumping the bottom of a ketchup bottle, trying to knock loose that last inch of condiment? There's good news: A team of engineers at the Massachusetts Institute of Technology has invented a bottle coating that makes ketchup pour as easily as milk. They say it could save 1 million tons of perfectly good but inaccessible ketchup and other food from being thrown out each year — not to mention saving untold hours spent in frustration.

MIT doctoral candidate Dave Smith and his team of mechanical engineers and nanotechnology researchers spent the past two months considering, and then solving, the notorious difficulty of pouring thick sauces out of bottles. They invented LiquiGlide, a slippery coating made of nontoxic, FDA-approved materials that can be applied to the insides of food packaging, such as ketchup and mayonnaise bottles, and honey jars.

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Natalie Wolchover

Natalie Wolchover was a staff writer for Live Science from 2010 to 2012 and is currently a senior physics writer and editor for Quanta Magazine. She holds a bachelor's degree in physics from Tufts University and has studied physics at the University of California, Berkeley. Along with the staff of Quanta, Wolchover won the 2022 Pulitzer Prize for explanatory writing for her work on the building of the James Webb Space Telescope. Her work has also appeared in the The Best American Science and Nature Writing and The Best Writing on Mathematics, Nature, The New Yorker and Popular Science. She was the 2016 winner of the  Evert Clark/Seth Payne Award, an annual prize for young science journalists, as well as the winner of the 2017 Science Communication Award for the American Institute of Physics.