Science has always progressed by surprises. Fleming discovered mold that prevented bacteria from growing, which led to penicillin. Geiger beamed alpha particles at atoms and when they started bouncing back that Rutherford called it "almost as incredible as if you had fired a 15 inch shell at a piece of tissue paper and it came back and hit you," thereby discovering the atomic nucleus.
Now we have Kaufman and carbonated fruit.
That too was a scientific accident according to Greg Bolitho's article on CNN.com
What has become a growing fad in the food industry began by accident 13 years ago when Galen Kaufman, a neurobiologist, bit into a pear aboard his boat off Galveston, Texas. The pear had been locked overnight in a cooler of dry ice. "The dry ice had become carbon dioxide gas and soaked into the pears," said Kaufman. "I realized this was an opportunity, maybe even a responsibility, to share this with the world."
The world hasn't had much of a chance to thank him yet, although Fizzy Fruit can be found in "15 southwestern Wal-Marts, Bi-Low stores in four states, and 7-11 outlets across Texas."
"We can now see carbonation as a new spice," said Kauffman. "[Carbon dioxide] jump-starts your taste buds and makes the flavor stronger. ... You get all the benefits of fresh fruit, with a little more fun."
Other carbonated food ideas are percolating, from "sparkling yogurt" to tongue-tingling seasonings meant to jazz up vegetables. All use complex carbonation processes but few complex additives. Health experts welcome innovations that encourage children, in particular, to consume more fruits and vegetables. "Whatever gets kids to eat more fruits and veggies I'm for," said consultant, dietitian and former USDA official Tracy Fox. "There are so many [unhealthy] things out there and such a great need."
And same with getting more calcium into kids, so if the carbonated yogurt idea takes off it may may regular yogurt, rather than the super-sweet sugar pastes now directed at kids, a better seller.