FOOD SCIENCE
You know that moment when there is just enough ketchup left in the bottle for your fries but no matter how much you jiggle it, pound it, dig your knife in it, you just can't seem to get it out? Well, fret no more. Thanks to MIT PhD candidate Dave Smith and a team of researchers at Varanasi Research Group, there will be no ketchup left behind.
MIT didn't determine the secret angle for optimum results or the correct velocity of smacking. Instead, they developed a slippery non-toxic coating that helps speed up the process. The answer to all ketchup frustrations: LiquiGlide.
Consumers have become increasingly aware of how wasteful food packaging has become, along with the impact on our environment, due to the amount of natural resources taken to make our plastic bottles, for instance. Many companies have caught on and developed products made out of biodegradable materials, like bamboo or plant-based resin, such as Fabri-Kal’s innovative line of Greenware plant-resin drinking cups. But what if you could eliminate waste completely by actually eating your cup? The future of food packaging is literally found in the taste.
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