31–40 of 110 posts
> "We had a limited amount of materials to pick from," Smith says. "I can’t say what they are, but we’ve patented the hell out of it." Wait wait wait, someone needs to explain to them what the intent of a patent actually is.
Earlier quoted context omitted.
Knowing they FDA, they'll just ban companies from telling consumers whether or not it's in their products. Because if it's a medicine you might actually want to use, it's illegal unless you have $100 million dollars to pay for testing. But if it's something that can make food corporations money, not only doesn't it need to be tested but it's illegal for you to even know if you're eating it.
Do you have an example of this already happening?
http://www.rawstory.com/rs/2010/09/18/fda-labeled-free-modif...
There are a lot of other food safety best practices that the FDA has effectively banned as well though. For example the movie Food Inc. explains the issues surrounding bacteria in beef.
Your going to have to get consumers to learn to not accidentally dump half the bottle out when turning it over and shaking it like you would with today's ketchup. This sounds easy but think of all the elderly folks eating at their favorite local diner.
I think the challenge may actually be in making it less slippery. If you can control that then over the next 5 years you could gradually up the slipperyness to make the learning transition more gradual for consumers.
Perhaps this is ignorance, but I do not want this anywhere near my food. The FDA's said a lot of things are non-toxic over the years.
Hmm I wonder if in the case of ketchup/condiments this will initially be less successful than we think. Your going to have to get consumers to learn to not accidentally dump half the bottle out when turning it over and shaking it like you would with today's ketchup. This sounds easy but think of all the elderly folks eating at their favorite local diner. I think the challenge may actually be in making it less slipper…
Hmm I wonder if in the case of ketchup/condiments this will initially be less successful than we think. Your going to have to get consumers to learn to not accidentally dump half the bottle out when turning it over and shaking it like you would with today's ketchup. This sounds easy but think of all the elderly folks eating at their favorite local diner. I think the challenge may actually be in making it less slipper…
Apparently ketchup selling is a very subtle business.
This somehow really drove home the opportunities some people have that others don't. The fact that such a competition exists at a university level for students makes me incredibly envious. I go to one of the highest ranking universities in my country and there is no such competition or even idea to push students to collaborate and compete at such a high level. I feel like I'm at a complete intellectual disadvantage t…
Maybe you just didn't hear about it at your school? The one at MIT and the Bioengineering one I saw here were both aimed at PhD students and Postdocs rather than undergrads, so that could be a factor as well.
I wonder if companies will embrace this as a boon to consumers or if they can actually quantify how much money they would lose because people can get all the product out. Also the article has no information on how much the coating costs, or what kind of changes to the manufacturing process you'd have to make (like having to store the bottles somewhere post-spray to 'dry' or something). I also wonder if, in the case o…
Or they'll just reduce the quantity of food in the bottle in addition to marketing it as "easy-access" or "lower wastage" on the label.
Somehow, this just makes it not a ketchup experience for me any longer. I want the ketchup not to flow and to use my super powers to make them flow. Makes me wonder if some things are meant to slow us down to enjoy them more, whether it's getting ketchup out of the water, eating more purposefully with chopsticks than wolfing down food, or thinking through a design before hacking.