Researchers at Heriot-Watt University in Edinburgh are making progress on a healthier version of the classic sausage roll, aiming to drastically cut saturated fat without compromising the beloved flaky texture. One typical sausage roll can contain over 60% of an adult's recommended daily saturated fat intake, but the new method could transform this popular snack.
Breakthrough in Laminated Pastry
Professor Stephen Euston, leading the project, explained the challenge: "Making flaky pastry is surprisingly complicated. The fat is not just there for flavour; it plays a crucial structural role in the pastry. You need the fat sitting between the layers of dough so that when the pastry bakes, steam forces those layers apart and gives you that flaky texture people expect. Simply replacing the fat with a healthier oil doesn't work, because liquid oils lack the structure needed to separate the pastry layers."
The team is developing a novel approach to create laminated pastry that retains the desired texture while using less saturated fat. If successful, the technique could apply to other pastries like croissants, Danish pastries, and turnovers.
Potential Health Impact
An estimated 10-15 million sausage rolls are sold in the UK each week, making them a staple of British cuisine. Professor Euston said: "Reducing the saturated fat content of these ubiquitous snacks could have a very positive impact on the nation's health and waistlines."
The research is funded by the UK Research and Innovation Engineering and Physical Sciences Research Council (UKRI EPSRC). Dr Andrew Bourne from UKRI EPSRC commented: "By taking innovative food science out of the lab into the kitchen and testing it with everyday consumers, it has the potential to make the nation's favourite snacks healthier and make a genuine difference to our health and wellbeing."
