An innovative new way to put an end to a problem that has vexed men since long - how to knock loose that last inch of ketchup out of the bottle has been found by researchers.
Dave Smith, a Ph.D. candidate at MIT, has spent the last two months at the Varanasi Research Group developing a slippery non-toxic coating that will end all of your ketchup frustrations, ABC News reported.
The coating, dubbed LiquiGlide, keeps condiments like mayo or mustard from sticking to the inside of the container, so that they smoothly slide onto your plate.
Speaking of the LiquiGlide, Smith told Fast Company that it is a "kind of a structured liquid - it's rigid like a solid, but it's lubricated like a liquid."
"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 dollars market," he said.
"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," he added.
The 'LiquiGlide' group ranked second at MIT's 100k dollars Entrepreneurship Competition.