It’s good to see the geniuses at MIT finally putting those big brains to work on something we all care about: How to get very last drop of ketchup out of the bottle.

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According to FastCompany, we won’t have to pound the bottom of the ketchup bottle any more. Or throw out that squeeze bottle with another sandwich worth of mayo stuck uselessly to the sides. A team of mechanical engineers and nanotechnologists decided to tackle the backyard barbecue botheration of efficiently and completely getting condiments out of their containers… and in two months, they came up with LiquiGlide.

It’s a “super slippery” non-stick coating designed for all kinds of food packaging, but we are most excited about smack-free ketchup bottles. Check out these videos of LiquiGlide in action. It’s almost as if the ketchup can’t wait to get out of the bottle, and the mayo is made of creamy white teflon.

The biggest challenge for the engineers was making sure the coating was completely food safe, limiting the choices of materials they could include in the formula. “I can’t say what they are,” says David Smith, MIT PhD candidate and member of the team, “but we patented the hell out of it.”

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According to FastCompany, Smith and the team are in talks with a few bottle companies to market LiquiGlide, but nothing is in the pipline yet. In the meantime, we’ll all be waiting, eagerly, burger buns in hand.

For more details on how LiquGlide was developed, read the FastCompany article.

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