What a time to be alive: It appears that the reign of terror caused by stubborn condiments is finally over. Soon we might no longer have to struggle pounding on a bottle of Heinz and waiting for a dollop of ketchup to come out, all thanks to six MIT researchers who claim they've solved the problem as part of an entrepreneurial design competition.

The result is a bottle lined with “LiquiGlide,” a nontoxic coating slippery enough to cause ketchup, mayonnaise, mustard — or any condiment in a plastic or glass bottle, for that matter — to slide out easily when held upside down. This isn't just big news for people looking to top off their hamburgers; it also could help reduce the more than 1 million tons of food waste each year and make food containers more efficient to recycle.

Lead researcher and Ph.D. candidate David Smith is now in talks with manufacturing companies to market LiquiGlide. If nothing else, I'm sure the folks behind the Sham-Wow and the Magic Bullet would be more than interested in creating a late-night infomercial. Until then, you'll have to make do with the old tricks, such as tapping the 57 on the label or jiggling the butter knife around inside the bottle.

Check out a video demo of LiquiGlide via Fast Company:

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