Researchers from the University of East Anglia and John Innes Centre (JIC) have recently discovered a potential new line of antibiotics that have proven potent against antibiotic resistant ‘superbugs’, Nikita Sall reports.Written by nikitasall1 on 13th June 2017
It’s a ketchup revolution!
Frustrations of getting that last bit of ketchup or mayonnaise out the bottle may finally be alleviated
Frustrations of getting that last bit of ketchup or mayonnaise out the bottle may finally be alleviated. There has been some exciting news recently from an MIT Research group regarding a non-toxic spray that would turn the insides of a condiment bottle from rough and sticky to a surface that would let the contents slip straight out. The transformation is miraculous.
A huge amount of ketchup is wasted each year because it gets stuck to the sides of the bottle and the costs of buying a new bottle often appear psychologically less than the time and effort put into getting absolutely everything out of an old one. Furthermore, according to Heinz, ketchup exits the bottle on average at 0.0450 km/h. A spray that could be applied to the insides of a bottle such as the one that MIT has developed would mean the contents would pour out much faster. This would alleviate many of the problems with the current generation of bottles, and would be an impressive selling point for brands.
It is remarkable how long it has taken to solve this age old problem and unfortunately it will have less of an impact now because of the fact that many condiments come in squeezable plastic containers. Applying the manufacturing across all types of bottles for all condiments could take some time. However, it is hoped that bottles coated with this spray will be available very soon.