J. David Smith, CEO of LiquiGlide, says that there is "nothing to worry about." He likens LiquiGlide to cooking oil.
"Think of it like oil in a frying pan that stops an egg from sticking, except we permanently trap the oil in place," Smith says. "To create our coatings, we can choose from hundreds of different materials, including food ingredients for food applications." Smith adds that these coatings can "literally be made from food that people eat every day."
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"The exact ingredients are proprietary," Smith says. While it's understandable that LiquiGlide wouldn't want to give away its "secret sauce," people also want to know what they're eating.
"Some people [will] want to know what the oil is derived from for allergies and/or intolerances," said Felice Kosakavich, Chief Clinical Dietician at Cassena Care in Woodbury, New York.
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Ingredient-conscious moms say they would also want to know they're serving up on their kids' sliders.
"Health-wise, I would wonder what the heck is 'LiquiGlide,'" said Gail Ghezzi, a Brooklyn-based mother of two young boys.
But restaurants have fewer qualms. Some eateries use "ketchup savers" where three half-empty ketchup bottles are placed upside down in a funnel to refill a new bottle.
Adrienne Pettit, the former manager of two restaurants in Beacon, New York, said LiquGlide "has the potential for significant cost savings," particularly if the bottles are sold at wholesale to the retailer.
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