The team over at MIT’s Varanasi Research Group have developed LiquiGlide, an innovative coating that enables condiments, like ketchup and mayo, to flow out of glass bottles like water, regardless of how much is left inside. This technology took home second prize in MIT’s $100K Entrepreneurship Challenge. Continue reading for two videos and more information.
We have seen slippery materials before, but never in so useful an application. Creator Dave Smith tells Fast Co. that the heavily patented coating on the inside of the bottle is “kind of a structured liquid–it’s rigid like a solid, but it’s lubricated like a liquid.”
