The marvellous Maillard reaction

French physician and chemist Louis-Camille Maillard originally described how sugars react with amino acids, and the proteins they can link together to make, in 1912. We now know that the Maillard reaction is how bread browns to become toast and what helps give roasted coffee its colour and flavour. And at this time of year it provides our festive roasts their golden brown colouration and crispy tastiness. Scientists are finding that it’s important in a very different and potentially harmful way.