The amazing caffeinated donut
Wednesday, January 31st, 2007
As CNN points out, the latest product innovation appearing at the corner coffee shop just might be a super-caffeinated donut:
“A molecular scientist who moonlights as a café owner [has] developed a way to add caffeine to baked goods, one that eliminates the natural, bitter taste of caffeine… The amount of caffeine in his creations can vary, but Bohannon can easily put 100 milligrams of caffeine — the equivalent of a 5-ounce cup of drip-brewed coffee — into the treats he plans to market under the “Buzz Donuts” and “Buzzed Bagels” names.”
This is more than a half-baked idea (pun intended) — there are already plans afoot to sell these caffeinated creations to companies like Krispy Kreme Doughnuts, Dunkin’ Donuts and Starbucks. Nutritionists, of course, are aghast at the idea of doing anything to encourage the development a “super caffeine generation” that consumes way too many calories and way too much caffeine.
[image: Buzz Donut via AP]
As Camille Ricketts of the
According to a study of global innovation conducted by French business school INSEAD, 
Apparently, the U.S. Defense Department is growing increasingly concerned about
Well, the latest issue of 

At the FORTUNE Innovation Forum last year in New York, Geoffrey Colvin of FORTUNE magazine interviewed Brad Anderson, CEO of Best Buy, live on stage at the Time Warner Center. You can click on the links below to listen to the three parts of the interview:
One of my favorite year-end lists comes from The New York Times Magazine, which for six years has been putting together a list of the most important and influential ideas of the year every December. Even if you read an impressive number of blogs, subscribe to FORTUNE magazine and occasionally pick up the random issue of Scientific American or Popular Science, there’s a good chance that you would have missed about half of the 70-75 ideas the Times comes up with each year. Anyway, here’s the intro to the