Messages in a bottle
Edward P. Salek, CAE, Executive Director | TLT Headquarters Report July 2012
Smoother flowing condiments provide food for thought.
Improved coatings in bottles could save about one million tons of food from being thrown out every year.
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EARLIER THIS SUMMER A TEAM OF ENGINEERS, led by an MIT doctoral candidate named Dave Smith, grabbed headlines with the announcement of a “super slippery, non-toxic coating called LiquiGlide that keeps condiments like ketchup, mayo and mustard from sticking to the sides of glass and plastic bottles.”
This invention serves as yet another example of how the world of science and engineering, and more specifically the principles of tribology and coatings, can make life better for all who struggle to get ketchup out of the bottle and onto a burger.
While it was the promise of free-flowing ketchup and mustard that captured the popular imagination, several of the details behind the story got me thinking about the significance of the seemingly routine tasks STLE members handle in their daily work.
For example, the developers said that one of their biggest challenges was creating a coating using materials that met government safety standards and that would be safe for use with food products. This reminded me of the fact that our members wrestle with the necessity of developing products using a limited range of chemical or materials. They also are masters at doing the testing and evaluation needed to ensure that the products are indeed safe and effective once they enter the stream of commerce.
The LiquiGlide team revealed, not surprisingly, that they did not set out to create a more user-friendly condiment container. The initial thinking was that the substance might be applied as a coating for car windshields or to the insides of gas or oil lines that frequently clog. Readers who posted comments about the story online wondered if the coating might be useful for making snowboards that are super-slick or ship hulls that can move more effortlessly through water.
Several years of trial and error in the lab were required for the developers to find a successful application for their brainchild. While this type of creative freedom often conflicts with the pressure to hit quarterly sales targets, it should be noted that observers now are speculating that use of the coatings in bottles could save about one million tons of food from being thrown out every year. There’s no guarantee that every research and development venture will have this potential impact, but it’s safe to say that a total absence of R&D reduces the chance of creating a breakthrough product to zero.
In the interest of full disclosure, the Smith team was working on this invention as part of an entrepreneurship competition sponsored by MIT. Questions remain about the commercial success of a product designed to get ketchup out of a bottle more quickly. Comments on the story pointed to several possible objections, including the fact that the added convenience might not be worth the cost. After all, tapping the neck of the bottle with a common butter knife can get things flowing pretty quickly too!
This ability to analyze and evaluate the commercial viability of a new product—no matter how big the WOW factor—is something I’ve seen demonstrated many times by our members after hearing a conference presentation or reading a research report. Kudos to all those lube engineers who are equally skilled at spotting a great concept and at being the skeptical observer willing to ask tough questions about whether something that works in the lab can be just as effective in the field.
The connection back to STLE in all these thoughts is simple. We are the organization that educates, certifies and provides a discussion forum for those current and future technical professionals who know how to sort out the complexities of new product development and introduction. I can’t guarantee that the condiments will be free-flowing at your next summer barbecue, but there is no question that your STLE membership will smooth the way for your professional development and your organization’s business success.
You can reach Certified Association Executive Ed Salek at esalek@stle.org.