Boosting Bacteroides vulgatus in diabetic mice increased GLP-1 secretion, improving blood sugar control and reducing sugar cravings.

Not all sugars are affected by the Maillard reaction; only reducing sugars, like the simple-structured types of lactose or glucose, transform. And crucially, there needs to be intensive heat.

The reaction occurs between amino acids and reducing sugars in food when exposed to heat—specifically at about 285 degrees Fahrenheit. The Maillard reaction is responsible for the delicious ...

With the next raft of HFSS regulations due to come into force on 1 October 2025, what steps are bakeries taking to reduce the ...

Benedict's solution gradually turns from blue to cloudy orange or brick red when heated with a reducing sugar. Sucrose is a non-reducing sugar and does not react with Benedict's solution.