Now it can be told. It's not the sizzle. Scientists in Britain have been researching the appeal of bacon and have discovered that it comes from “a complex chemical interaction between amino acids…and reducing sugars in the fat.” Called the Maillard reaction, the chemical process, which is triggered by heat, supposedly drives the human brain wild with desire. Nothing any of us didn't know. Even hard-core vegans, if pumped full of truth serum, will acknowledge increased saliva flow at the ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.