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Apocalypse reversed.
Stuffed in a lab for a couple of months, a few Really Smart People (it’s fair to imagine the crisp white coats and twirling test tubes at this point) have discovered an innovation to cure the Heinz-Bottle-Knife-Clang and Mayonnaise-Flung-to-Crotch-Syndrome: LiquiGlide. (Video below)
Before coming in second place at MIT’s $100K Entrepreneurship Competition, as Austin Carr at Fast Company reports, the intention of LiquiGlide originally was for anti-icing or gas line applications. Then, possibly after having that excruciating life moment when you shake a ketchup bottle so hard a blade of red hits your brand new shirt, the MIT Smart People applied the “super slippery,” nontoxic substance to foodstuffs. Ooooh, watch ketchup slide back and forth. We’re coming for you, french fries.
From Fast Company:
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As Smith describes it, LiquiGlide is a surface that’s unique because it’s “kind of a structured liquid–it’s rigid like a solid, but it’s lubricated like a liquid.” It works with many types of packaging–glass, plastic–and can be applied in any number of ways, including spraying the coating onto the inside of bottles.
Once you see it (below), you know: we need this shit. We need mayo to hit burgers with swift purpose. You can imagine the patent office rushing papers, and millions of dollars pitcher-pouring into bank accounts as we speak.
Ketchup, with LiquiGlide:
Ketchup, with no LiquiGlide:
