41–50 of 110 posts
Earlier quoted context omitted.
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.
If they do that, then their price/(qty|mass|volume) label, mandated in US supermarkets next to the unit price, will shoot up.
> "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.
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.
This effect could be achieved with a "standard" superhydrophobic coating (or superhydrophilic for oil-based condiments). Those can be easily done with something like a nanostructured silica film (without having to functionalize the coating with additional chemicals), and silica is a very common food additive (fumed silica is already added to ketchup in fact to alter its flow properties)
> "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.
I'm sure they've used some unique combination, treatment and application of those materials to create this effect.
The secret to getting ketchup out is to give it a good shake, then hit the heel of your hand "upwards" on the top of the bottle, near where the neck meets the body (on the 57 or not, doesn't really matter). The upward force is what counts, and it somehow gets the ketchup to come out relatively smoothly. Most people strike downwards, and that's why it doesn't work. If you don't believe me, try it! Learned this trick f…
(With the cap on, obviously).
SCIENCE
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…
Not sure if you watched the mayo video as well, but I think if all the bottles were squeeze-type, it would solve this problem pretty well.
> "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.
I'm sure they've used some unique combination, treatment and application of those materials to create this effect.
Take X, Do Y, Add special sauce Z. We have patented this method biatches, no touchies.
> "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.
I'm sure they've used some unique combination, treatment and application of those materials to create this effect.
It's to encourage the sharing of techniques!
