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LiquiGlide Helps Condiments Slip Out of Bottles

Scientists at MIT may have just transformed the way we eat our condiments forever. PhD candidate Dave Smith and his team of mechanical engineers and nanotechnologists have created a new condiment lubricant call LiquiGlide that makes the inside of a bottle so slippery that the contents effortlessly come out.

Smith said LiquiGlide was originally intended to be used to coat car windshields and the insides of gas or oil lines that frequently clog. However it is now being seen almost exclusively with food, particularly Heinz ketchup bottles. Heinz has officially recommended tapping the ‘57’ on the bottle to loosen a clog and get the most ketchup out, but with LiquiGlide this age old wisdom may no longer be necessary.

LiquiGlide is super slippery, non-toxic coating that can keep virtually any condiment from sticking to the sides of glass and plastic bottles. Smith describes LiquiGlide as being a kind of structured liquid; rigid like a solid but lubricated like a liquid. The substance can be applied in many different ways, including spraying the coating onto the inside of bottles. Now even the densest substances slide right out of LiquiGlide coated bottles with ease.

One of the greatest challenges Smith and his team faced was ensuring that the coating was completely non-toxic and safe for food. They went about this by using only materials that had been approved by the FDA. After finally coming down with a formula, the researchers heavily patented it. At first condiments seemed like a narrow focus for the team, but the market for condiments is over $17 billion dollars and the scope of LiquiGlide could have far-reaching consequences for food consumption. Smith estimates that is all these bottle used LiquiGlide the product could save about one million tons of food from being thrown out annually.

LiquiGlide recently placed second in an entrepreneurship competition at MIT, and won the audience-choice award. Now Smith is in talks with several companies about marketing LiquiGlide, though the team acknowledges that it’s still very early to predict the full implications of this new product.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

 

2 comments on “Man-Made Meat Could Change the Way We Eat”

Man-Made Meat Could Change the Way We Eat

A new scientific breakthrough in meat may change the way people classify their eating habits. Scientists have figured out how to produce animal flesh in a lab, and will soon be marketing it for consumption. This man-made meat has huge implications for the future of food, as it is entirely different from the current vegetarian tofu-based substitutes.

According to Food Safety News, “In vitro or cultured meat is not imitation meat – like all those vegetable-protein products that don’t taste anything like beef or chicken. In vitro or lab-grown meat is animal flesh, except it never was part of a living animal.”

Globally there are about thirty projects in development to create more of these meat cultures, which NASA scientists have already proved to be possible. The demand for research in this area is very high, as companies are very interested in investing these products. If successful, man-made meat can largely replace traditional meat simply because it was created without any cruelty to animals and produced in a sustainable manner.

This project also has the capability of becoming an immense flop, depending on public perception. If lab-made meat is considered to be too disgusting for human consumption, research could immediately cease without proper investment. However the People for the Ethical Treatment of Animals have already promised $1 million to the researcher able to develop “lab-grown chicken with the same taste and texture as real chicken meat, and sell at least 2,000 pounds of the in vitro product in 10 states by early 2016.”

This potential prize has spurred a small contest, with initial deadlines starting in June. By February 28, 2016, PETA judges and a carnivorous panel will taste the different meat cultures to determine if there are any winners.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com