It's a perennial culinary problem, how to extract that last dollop of ketchup from the almost-empty bottle. Now, researchers at Colorado State University have developed a superhydrophobic material that "slicks" away sticky fluids, such as ketchup, maple syrup and other viscous food substances. The material itself is non-toxic being composed of beeswax and carnauba wax and so might be used as a lining material for food bottles and jars to allow every last dollop or drop to be released. The material might not only reduce food waste but precludes the need to use synthetic compounds as packaging liners which often have marketing, environmental, and regulatory baggage.
Waste not, want not