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January 27, 2007

America Runs on Premium

A North Carolina molecular scientist has developed a way to add caffeine to baked goods, without the bitter taste of the stimulant. Now each bagel or donut you have with your morning coffee can have the equivalent caffeine of about two cups worth of joe. The scientist, Robert Bohannon, has approached Krispy Kreme, Starbucks, and Dunkin' Donuts about carrying the buzzed pastries.

Who needs an off switch anyway?

Posted by David Darlington at January 27, 2007 10:57 AM

Comments

Off switch? What's that?

Then again, I order cases of old-style Jolt Cola from Mexico, drink a full 20-cup carafe of coffee every day, and 2 cans of Amp while at work.

And the oddest thing is that I can fall asleep within an hour of drinking a quintuple-shot mocha.

Posted by: Off Colfax at January 29, 2007 12:52 AM | permalink

At least the original formula will be around for those of us trying to consume *less* caffeine.

Now if they could only make a decaf Coke that really tastes like Coke...

Posted by: Alan K. Henderson at January 29, 2007 04:20 AM | permalink

"Molecular scientist" strikes me as an unusual title, but a quick Google search seems to indicate it's a close synonym to "molecular biologist."

Anyway, my best guess is that he's developed a way to microencapsulate the caffeine to mask its taste yet allow it to be absorbed by the body.

Posted by: Eric Seymour at January 29, 2007 01:08 PM | permalink

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