If that coffee 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.(like Starbucks)
Buzz Donuts(TM) and Buzzed Bagels(TM) are the brainchild of Dr. Robert
Bohannon, a molecular scientist living in Durham, NC. Dr. 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.