The internet, credit card holograms, voice recognition and GPS - all life changing developments in technology and all systems devised by students or faculties at the Massachusetts Institute of Technology (MIT).
One of the leading educators in technology and computer science and one of the world's most productive creators - MIT has a long history of developing life changing and often mind boggling technologies.
Now a team of students and professors with cutting edge reputations for innovation have turned their attentions to tomato sauce.
Not how to grow tomatoes with no sun, nor how a tomatoes can actually be used as a life saving drug - not even how tomatoes might be the long lost answer to plant life evolution - but tomato sauce and how to stop it sticking to the bottle. Yes, stuck sauce is such a problem to the world that some of the brightest minds in science have set out to create the world's first none stick bottle.
Organised by MIT's PhD student Dave Smith, a team of mechanical engineers spent two months trying to solve the problem of tomato ketchup and other sauces sticking to the bottles they're placed in.
The results of this extensive research? LiquiGlide - a super slippery material that can be applied to all kinds of food packaging that makes stuck food a thing of the past.
All jokes aside about 'saucy scientists' spending time in labs with tomato sauce and such a serious institute turning their attention to stuck food, as Smith believes the technology could have a very real impact on food waste.
As he explained: "It’s funny: Everyone is always like, 'Why bottles? What’s the big deal?' But then you tell them the market for bottles - just the sauces alone is a $17 billion market. And if all those bottles had our coating, we estimate that we could save about one million tons of food from being thrown out every year."
With stuck sauce being a pet hate of lots of chefs, both professional and amateur, and claims this invention can put a stop to so much waste, whatever the lasting implications of LiquiGlide, it's safe to assume the rest of the food industry are currently hard at work, developing their own solutions in a desperate attempt to ketchup.
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