On the contrary, the upside-down style "stay clean caps" have the obvious unmitigated disaster of a failure mode. The 2002 Product Packaging of the Year is the simple and elegant solution which evaded plastic condoment bottle designers for oh so many decades. I would say more, but I am going to be being fed beef momentarily.
What "obvious" failure mode is that, and how does the linked example resolve it? If it's just a snap-top lid (like toothpaste), then it doesn't solve the problem, as it still gets covered in dried out catsup/mustard. So please, say more.
And regardless, I still believe that is what <lj user="ultranurd"> was referring to, and have seen no evidence to the contrary.
The bottom-mounted "stay clean caps" are, firstly, not caps, and they do not stay clean. Emperical evidence proves that beyond any resonable doubt. Internal to French's award-winning snap-top cap cover is a possibly proprietary piece of cut plastic designed to cause pressure differentials upon squeezing to affect a threshold which is clearly less likely to soil the cap than would be the case with a different style of cap.
However, I am uncertain as to whether this would work for differently-viscous ketchup.
In any case, the Sauce and Dressing Association were very wise with their 2002 election. I wonder how they conduct that. I hope they allocated enough voting equipment.
Perhaps French's is holding out for a huge royalty. Perhaps the viscosity problem makes the cap extra-dirty when humidity changes. I do not know but I intend to find out.
If it's the silicon-looking split diaphragm thing that you're talking about (I wouldn't touch French's mustard with a foot-long hotdog), it's been used in shampoo and other shower-related products for many years now, at least five.
In related news, has someone given Heinz a worst-product-packaging award for the opaque restaurant service ketchup bottles designed so that no one can see the hideousness of a half-filled ketchup bottle, including the waitstaff, meaning that virtually every bottle of ketchup in a restaurant is empty?
Answers: massive rapid loss of condiment; condiment is unrecoverable; tablecloths often stained; if it's not obvious to you, I don't know what I can do to help.
That's awesome! Almost as great as those magnetic words that you can get for your fridge. Oh the hours of drunken fun making screwed up messages on my friends fridges.
Jesus, why can't I ever come up with simple but fantastic ideas like this?
It's like the new non-gumming ketchup bottles. How many decades did it take for someone to come up with that?
The what?
I think the GP means the http://www.packworld.com/articles/Departments/14726.html">new design of catsup bottles that don't get dried catsup all over the inside of the cap, or at least do so to a lesser extent.
Ah, got it.
On the contrary, the upside-down style "stay clean caps" have the obvious unmitigated disaster of a failure mode. The 2002 Product Packaging of the Year is the simple and elegant solution which evaded plastic condoment bottle designers for oh so many decades. I would say more, but I am going to be being fed beef momentarily.
What "obvious" failure mode is that, and how does the linked example resolve it? If it's just a snap-top lid (like toothpaste), then it doesn't solve the problem, as it still gets covered in dried out catsup/mustard. So please, say more.
And regardless, I still believe that is what <lj user="ultranurd"> was referring to, and have seen no evidence to the contrary.
The bottom-mounted "stay clean caps" are, firstly, not caps, and they do not stay clean. Emperical evidence proves that beyond any resonable doubt. Internal to French's award-winning snap-top cap cover is a possibly proprietary piece of cut plastic designed to cause pressure differentials upon squeezing to affect a threshold which is clearly less likely to soil the cap than would be the case with a different style of cap.
However, I am uncertain as to whether this would work for differently-viscous ketchup.
In any case, the Sauce and Dressing Association were very wise with their 2002 election. I wonder how they conduct that. I hope they allocated enough voting equipment.
Perhaps French's is holding out for a huge royalty. Perhaps the viscosity problem makes the cap extra-dirty when humidity changes. I do not know but I intend to find out.
If it's the silicon-looking split diaphragm thing that you're talking about (I wouldn't touch French's mustard with a foot-long hotdog), it's been used in shampoo and other shower-related products for many years now, at least five.
In related news, has someone given Heinz a worst-product-packaging award for the opaque restaurant service ketchup bottles designed so that no one can see the hideousness of a half-filled ketchup bottle, including the waitstaff, meaning that virtually every bottle of ketchup in a restaurant is empty?
Maybe it is obvious to you, but I think most of us have no idea what you are talking about.
What is the failure mode of the
?Why is this failure mode a disaster?
What makes this disaster unmitigated?
Why do you think that this
is obvious?We eagerly await your detailed response.
Answers: massive rapid loss of condiment; condiment is unrecoverable; tablecloths often stained; if it's not obvious to you, I don't know what I can do to help.
After sex hygiene is a myth, not a law.
please use the FUCK box
Oooh, ooh, even better!
"please FUCK the drop box"
But, really, why stop with one sticker?
My favourite too, and I think it's perfect as it is.
It reeks of Frank Booth in "Blue Velvet."
"Here's to fucking, here's to your fuck!"
Best villain ever.
That's awesome! Almost as great as those magnetic words that you can get for your fridge. Oh the hours of drunken fun making screwed up messages on my friends fridges.
Should have covered over the r in your. Grammar ya know.
one can possess a fuck.
if you have a fuck, you can clean up after your fuck.
I was not aware "fuck" was a noun as well as a verb.
my hump, my hump my hump my hump, my lovely lady lumps