A team of experts is striving to enhance the nutritional profile of a popular British snack while preserving its traditional flavor and texture. The sausage roll, a staple in British cuisine, has a significant presence with an estimated weekly sale of 10-15 million units in the UK. However, a single sausage roll can contain over 60% of an adult’s recommended daily saturated fat intake. Researchers at Heriot-Watt University in Edinburgh are pioneering a new technique to modify the layered pastry used in sausage rolls, aiming to reduce saturated fat content considerably.
If successful, this innovative approach could be extended to various pastries, promoting healthier options for consumers. Professor Stephen Euston from Heriot-Watt’s School of Engineering and Physical Sciences emphasized the importance of maintaining taste and texture while lowering saturated fat levels. The team is exploring the substitution of solid fats in puff pastry with 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, mimicking the structural role of traditional fats in creating the desired flaky texture. The team is committed to using locally grown crop oils to minimize environmental impact. Not only does this research offer potential health benefits, but it also presents advantages for bakers by potentially eliminating the need for repeated chilling during production.
Collaborating with industry partners New Food Innovation and AB Mauri, the 10-month project funded by the UK Research and Innovation Engineering and Physical Sciences Research Council (UKRI EPSRC) aims to transition the modified pastry from the laboratory to real-world testing. Dr. Andrew Bourne, UKRI EPSRC’s executive director for innovation and partnerships, highlighted the project’s potential to revolutionize snack options, promoting healthier choices and positively impacting public health.
Beyond pastries, the researchers are exploring the application of this technology in reducing saturated fat in vegan cheese alternatives. The project represents a proactive effort to translate cutting-edge food science into practical solutions, with the ultimate goal of enhancing public health and well-being through healthier snack options.