A North Carolina scientist, Dr Robert Bohannon, has developed a method of adding caffeine to baked goods without tainting the product with caffeine’s bitter flavour.
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Bohannon, president of Onasco, is currently seeking business development partners for his Buzz Doughnuts and Buzzed Bagels.
“I had the idea for caffeinated pastries several years ago, but the bitter taste of the caffeine would always overwhelm the flavour,” Bohannon said. “I eventually worked with some flavouring 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.”
