MIT researchers develop non-stick ketchup bottle coating

23 May 2012 (Last Updated May 23rd, 2012 18:30)

Researchers at the Massachusetts Institute of Technology (MIT) have developed a non-sticking coating for food packaging, which will allow substances such as ketchup to pour from containers easier.

Researchers at the Massachusetts Institute of Technology (MIT) have developed a non-sticking coating for food packaging, which will allow substances such as ketchup to pour from containers easier.

The LiquiGlide surface adds lubrication to containers to make thicker food substances, including mayonnaise, ketchup, mustard and other condiments, to flow out faster.

The researchers claim that the coating could have a major impact on diners, restaurants and fast food chains, as well as on the quantity of food waste and money that can be saved.

MIT PhD candidate and member of the LiquiGlide project Dave Smith told Fast Co.Exist that if all bottles had the coating then an estimated one million tonnes of food could be saved from being thrown away every year.

LiquiGlide is made from FDA-approved nontoxic materials, so to not interfere with food safety, and consists of a liquid-like lubrication that makes condiments flow simply, while maintaining a rigid exterior to keep the substance safely inside.

According to the researchers, the coating can also be applied to surfaces such as plastic and glass with the help of spray coverage.

The coating recently received the second place title in MIT's $100k Entrepreneurship Competition, a forum for students and researchers in the MIT community.