Robert Bohannon, a molecular scientist in Canada, has launched Encaff, a range of products including breakfast bars that contain 50 and 100mg of caffeine. A standard cup of coffee contains 50mg of caffeine. The encapsulation allows the caffeine to dissolve in the intestine, rather than in the mouth, masking the bitter taste of caffeine that made previous attempts at incorporating such ingredients in baked goods unsuccessful . Encaff claimed to be the first to develop a way of masking the normal bitterness of caffeine so that it can be used in food and pastry products, however are now developing more caffeinated food products that will be introduced by the end of the year. Healthy versions are also being developed, he said. "These are the first pastry/snack items that contain a microencapsulated caffeine," Bohannon told BakeryandSnacks.com. "Encaff Products has learned how to make caffeine tasteless, by microencapsulating small particles of caffeine with an edible, tasteless coating." The company released caffeine incorporated bagels and donuts earlier this year, however is now in talks with companies looking at using Encaff in products ranging from chewing gum to breakfast bars and smoothies. "Some people get their caffeine buzz from soda, chocolate and other sources besides coffee." he said. "Encaff will allow consumers to get their caffeine buzz by simply eating a delicious food item." Bohannon said packaging, labelling and test marketing are underway by a national convenience store change in the US with the first products expected on the shelves in September or October 2007. He said this will be initially in the US but the company is currently in negotiations with national bakeries in Germany, Australia and Japan. Other products currently on the market include caffeinated chocolate, gum, mints and confectionery, however Encaff claims these products are the first pastry and food items to contain caffeine while still tasting the same.