Experts at Heriot-Watt University in Edinburgh are actively working on enhancing the nutritional profile of a popular British snack while preserving its signature taste and texture. The iconic sausage roll, a staple in British cuisine with millions sold weekly, can contain a significant portion of an adult’s recommended daily saturated fat intake in just one serving. To address this, researchers are developing a novel method to reformulate the pastry used in these snacks to reduce saturated fat content significantly.

The team aims to extend this innovation to various pastries to promote healthier options across the board. Professor Stephen Euston, from Heriot-Watt’s School of Engineering and Physical Sciences, emphasized the importance of maintaining the beloved taste and texture while lowering saturated fat levels in these baked goods. The primary focus is on transitioning from solid fats to healthier liquid oils like sunflower or rapeseed, known for their lower saturated fat content.

The process involves oleogelation to transform these oils into a solid-like fat to mimic the structural role of traditional fats in creating the desired flaky texture in pastry. By using oils from locally grown crops, the researchers aim to minimize environmental impact while enhancing health benefits. Additionally, the team anticipates potential benefits for bakers by reducing the need for repeated chilling during production.

The project, funded by the UK Research and Innovation Engineering and Physical Sciences Research Council (UKRI EPSRC), involves collaboration with industry partners to bring this modified pastry from the lab to real-world applications. Dr. Andrew Bourne, UKRI ESPRC’s executive director for innovation and partnerships, highlighted the project’s potential to transform research into practical solutions for healthier snack options.

Apart from pastries, the researchers are exploring the application of this technology to reduce saturated fat in vegan cheese alternatives. This initiative signifies a step towards healthier food choices and the potential to positively impact public health and well-being.