MIT looks to solve the problem with squeeze bottles
By Design Daily Team,
Modern packaging often leaves something to be desired. Much like that last inch of toothpaste in the tube, squeezy condiment bottles insist on retaining sweet, sweet globs of sauce in a sticky layer that just won't budge.
But a group of MIT engineers think they've solved this particular first world problem.
LiquiGlide is a super slippery coating made of nontoxic materials that can be applied to all sorts of food packaging.
Sure, eking out a few more dollops of ketchup or mayonnaise may not seem at first glance like a game changer, but MIT PhD candidate Dave Smith says this could make a real difference in food waste.
"It’s funny: Everyone is always like, 'Why bottles? What’s the big deal?' But then you tell them the market for bottles– just the sauces alone is a $17 billion market," Smith says. "And if all those bottles had our coating, we estimate that we could save about one million tons of food from being thrown out every year."
Check out more videos of of Liquiglide in action at Fast Company.