Business Opportunities Weblog

January 25, 2007 by Rich Whittle | 1 Comment

PRNewswire:

If that cup o’ joe you drink each morning to get moving is getting old, just wait. You soon may be able to get the same jolt from a donut or bagel. A North Carolina scientist has developed a way to add caffeine to baked goods and is now pitching the concept to some of your favorite bakeries and coffee shops.

Buzz Donuts and Buzzed Bagels are the brainchild of Dr. Robert Bohannon, a molecular scientist living in Durham, NC. Bohannon has developed a way to mask the normal bitterness of caffeine so that it can be used in food and pastry products such as bagels and donuts.

“I had the idea for caffeinated pastries several years ago, but the bitter taste of the caffeine would always overwhelm the flavor,” says Bohannon. “I eventually worked with some flavoring experts and designed a method to mask the bitterness, which led to successfully adding the caffeine equivalent of one to two cups of coffee to the food item.”

Bohannon has already approached well-known chains including Krispy Kreme, Starbucks and Dunkin’ Donuts about his invention. He thinks it’s just a matter of time before caffeinated pastries become a morning mainstay. He has already patented the idea along with a method of controlling the amount of caffeine contained in the food.

“Some people get their caffeine buzz from soda, chocolate and other sources besides coffee,” continues Bohannon. “The Buzz Donut and the Buzzed Bagel lets them get the caffeine buzz by simply eating a delicious pastry item.”

Photo by macmonkies.

In Ideas, Inventions | 1 Comment
Tags: Niche, Startup