NOTHING IS MORE frustrating than trying to get tomato ketchup out of the end of the bottle.

People violently shaking and tapping on the end is a common scene in most fast-food restaurants.

No need to worry any longer, though, because the world’s brightest minds at MIT are on the case.

MIT PhD candidate Dave Smith and his team at the Varanasi Research Group have been trying to address this common dining problem.

After months of research – the answer is – LiquiGlide, a slippery coating made up of nontoxic materials that can be applied to the inside of the bottle.

No longer will you have to battle with the bottle – thick sauces that would normally move like sludge glide out of LiquiGlide-coated bottles without any hassle at all. “It just floats right onto the sandwich,” Smith says.

Bottles may sound like a narrow focus for a group of MIT engineers but according to fastcoexist.com Smith says that the market for sauce bottles alone is worth $17 billion.

“If all those bottles had our coating, we estimate that we could save about one million tons of food from being thrown out every year,” he said.

The engineering team only worked with materials that were FDA approved and according to Smith they have “patented the hell out of it”.

(Via YouTube.GV Medias)