Scientists from RMIT University and Riga Technical University in Latvia have shown that static charge left on surfaces can be controlled, which may have big benefits for companies needing to avoid the little zap in production of common household goods. The discovery could even one day help stop powders such as protein, chocolate malt powders and coffee from clumping.

Static electricity is usually treated as a hazard to prevent. To reduce it, industry often adds expensive conductive additives as a one-size-fits-all fix. The cost of static discharge is about US$5 billion in the electronics industry alone.

The new study findings, published in the journal Nature Communications, offer a potential solution to this challenge, pointing to surfaces with static charge formation that could be programmed to suit application requirements.