CPC Fellow Popkin reacts to news of caffeinated baked goods

Jan 30, 2007

Dr. Robert Bohannon wants you in his world. It's fast, upbeat, jovial and driven by caffeine -- lots of it....[H]e developed a way to add caffeine to baked goods, one that eliminates the natural, bitter taste of caffeine...."I see nothing positive from this," said Barry Popkin, a nutrition scientist at the University of North Carolina at Chapel Hill.

Read the entire article on the www.nytimes.com site

Some media outlets may require free user registration or a subscription. Most articles are available at the URLs provided for a limited time, usually two weeks or less.