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Ketchup won't pour

One shake, and it gushes far more than you wanted

A soft solid that gives way all at once

Researchers call this a yield-stress fluid

Below that threshold of force, the flow isn't slow: it's zero

Honey, by contrast, always drips under its own weight

Tomato fragments and pectins weave a mesh at rest

A shake snaps it, and ketchup jumps from nothing to a free-flowing pour

At rest, the mesh rebuilds and the threshold returns

Hence one Melbourne researcher's advice: shake the bottle closed, then tilt

The blockage is a property, not a flaw

Kraft Heinz measures its ketchup sliding down an inclined ramp

Less than 1.25 centimetres per second: slowness claimed as proof of quality