Snacks and Cravings

Food Chemistry

2 articles

Close-up of a golden-brown, crispy snack showcasing the appealing textures and colors developed by the Maillard reaction.
Food Science

What Is the Maillard Reaction and Why Does it Matter for Snacks?

Just 1-2 minutes of microwave heating can generate high levels of acrylamide, a potential carcinogen, in soybean processing, according to PMC .

Dr. Lena Hanson·June 17, 2026
Close-up of a vibrant green stevia leaf with intricate, glowing molecular structures representing steviol glycosides, symbolizing its sweet and bitter flavor components.
Food Science

How Steviol Glycosides Create Stevia's Unique Flavor Profile

Rebaudioside A, one of stevia's primary sweetening compounds, can be up to 300 times sweeter than regular sugar, according to PMC .

Dr. Lena Hanson·May 15, 2026