For some of us, there’s nothing better than starting the day with a freshly brewed cup of coffee and the morning paper. The thought of throwing a caffeine- loaded doughnut into the mix doesn’t quite whet the appetite.
Then again, no one’s invented a caffeine- powered doughnut until now.
A University of Colorado grad has come up with a way to add caffeine to such baked goods as bagels and pastries. Robert Bohannon, who holds a degree in molecular biology from Boulder and a doctorate from the Baylor College of Medicine, is trying to market the treats to outfits like Krispy Kreme, Dunkin’ Donuts and Starbucks.
We have no idea what they’ll taste like, but Bohannon says he’s figured out a way to eliminate the naturally bitter taste of caffeine so the doughnuts will still taste like doughnuts and pack a buzz equivalent to a 5-ounce cup of coffee. He plans to market the goods as “Buzz Donuts” and “Buzzed Bagels.”
Bohannon might be on to something, but it might not change caffeine habits. We’ve gotten so accustomed to ingesting caffeine in liquid form that the thought of munching it down might take some getting used to (although we already eat caffeine-loaded candy and energy bars). Then there’s the health and waistline issue. While it’s possible to make coffee a daily habit without much bodily damage, as long as Bohannon’s buzz pastries have the same amount of carbs and fats as regular doughnuts, a daily dose is out of the question.
But who knows? Caffeinated pastries might catch on, especially with truck drivers and college students cramming for exams. And in this busy world where we’re always looking for shortcuts, an amped-up doughnut could give a quick boost and satisfy a hunger pang with or without the cuppa joe.
