Shelf Stable Pastry Thing, Lauded

Last week the WSJ's business editor Dennis K. Berman asked if a Peanut Butter Pop-Tart was an innovation. And today Corporate Intelligence's Michael Schrage comes in defense of peanut butter Pop-Tarts as an innovation: "So if millions of people collectively pay millions of dollars to enjoy the tasty 'mouthfeel' of a toasted peanut butter pop tart, why should that eating experience be seen as less innovative than a molecular gastronomy foam whipped up by Ferran Adrià?" [CI/WSJ]