Snack Food

1 article

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

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