Doctor Robert Bohannon, a molecular scientist from North Carolina has developed a method for caffeinating foods such as bagels, donuts, cupcakes, and other baked goods.  He says the product is tasteless because the caffeine is “microencapsulated”, which means it is a tiny particle of caffeine, covered by a layer protecting it during the baking. 

Each pastry, depending on the microencapsulation amount, can have the caffeine content of 1, 2, or 3 cups of coffee – thus giving folks a morning treat with a kick.  Baked goods lovers could theoretically take a bite of these tasty treats soon.  Bohannon is currently shopping around the product. 

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Z. Diaz

zdiaz@hispanic.com