Food Science
Why the Same Reaction That Makes Snacks Delicious Also Creates Acrylamide
The Maillard reaction is responsible for the appealing flavors and golden-brown color in many snacks, but it also generates acrylamide, a compound classified as a probable human carcinogen. Understanding how cooking temperature, time, and food composition influence this dual-edged reaction is key to making informed snack choices that balance taste and safety.
Dr. Lena Hanson·June 17, 2026
