Paper straws are, objectively, the worst.

There’s the race against the clock to use them before they turn to mush, the temperature problem — good for neither hot nor frozen — and, worst of all, the appalling sensation when they make contact with your teeth.

We live in an age of miracles and wonders for the straw sector, though. They’re making disposable straws out of cornstarch (better but brittle), gluten (allergy alert), biodegradable plastic (pricey and some temperature problems) and even straws made out of straw (meta, dude). The food service industry, a $1.5 trillion behemoth, is very much thinking about how to get liquids to your lips. If they could figure out how to swallow for you, they’d do that too. Baja Blast Injectable could be just around the corner …

The reason for this sprint into the future of sipping is in part a matter of consumer preferences. As Americans have become more concerned about plastic waste, particularly what ends up in the ocean, retailers have responded with alternatives. And though the claims on which the initial, ahem, wave of concern were based

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