The company, who produce bacon from a number of facilities in the UK, has apparently enlisted a team of scientists to devise the formula to create the perfect bacon sandwich - and it is all about the crunch.

Coinciding with Danish Bacon's new marketing campaign launched this month, the test, which was carried out at Leeds University in England, revealed that crispiness and crunchiness were paramount to creating a scientifically-perfect bacon sandwich.

The preferred bread was considered to be a thick white farmhouse variety with slices measuring between 1-2 centimetres in width.

Researchers consumed 700 variations of the traditional bacon buttie - a typically British indulgence - and created a mathematical formula incorporating a number of factors such as serving temperature, cooking time and force in Newtons required to break the cooked bacon.

According to the British Sandwich Association (BSA), the commercial sandwich market is worth around £4.6 billion (€6.7bn), with UK consumers guzzling an estimated 11.5 billion sandwiches each year.

And, of these snacks, bacon is the seventh most popular filling taking a 5 per cent share of the market.

Danish Bacon hope to capitalise on this trend and boost the in-home bacon sandwich market. The company rolled out its new marketing strategy this month which will encompass print, broadcast and internet advertising.

The Formula

Leeds University scientists eventually settled on the following bacon sandwich formula as delivering the optimum bite, crunch, taste and texture.

N = C + ( fb(cm). fb (tc) ) + fb (Ts) + fc.ta

Where:

N is force in Newtons required to break cooked bacon

fb is function of the bacon type

fc is function of the condiment/filling effect

Ts is serving temperature

tc is cooking time

ta is time or duration of application of condiment/filling

cm is cooking method

C is Newtons required to break uncooked bacon