Scottish Researchers Develop Healthier Sausage Roll Pastry

Scottish researchers are making strides in creating a healthier version of the classic sausage roll by developing plant-based alternatives to traditional pastry fats. Led by scientists at Heriot-Watt University in Edinburgh, the project has reached a new phase, moving from the laboratory to collaboration with industry partners in their kitchens. Professor Stephen Euston, one of the leading researchers, emphasizes the potential health benefits these innovations could bring, allowing for healthier snacks without losing the distinct flaky pastry texture.

Sausage rolls consist of seasoned sausage meat wrapped in puff pastry and remain a popular snack in the UK, where 10 to 15 million units sell weekly. These treats typically contain saturated fat levels that exceed 60% of the daily limit for adults. The researchers aim to provide the same flavor and texture while reducing saturated fat content. The research also applies to baked goods like croissants, Danish pastries, and turnovers, which rely on laminated pastries for their flakiness.

The flaky texture of pastries comes from layering butter or lard between dough sheets, and replacing these fats with healthier oils presents challenges. Plant oils like sunflower and rapeseed remain liquid at room temperature, lacking the structure needed. To address this, the team employs oleogelation to make plant-derived oils resemble traditional solid fats, reducing saturated fats while maintaining sustainability by using crops grown in the UK.

Euston notes, “When the pastry bakes, steam forces those layers apart and gives you that flaky texture people expect.”

Although the initial outcomes are promising, dietitian Kelly Springer, based in Skaneateles, New York, advises caution until more research supports the health claims. There are debates surrounding seed oils, particularly in the US, where they face criticism from movements like Make America Healthy Again (MAHA), which advocate for animal fats. However, Professor Euston challenges these views, pointing to credible institutions such as the British Heart Foundation and Johns Hopkins University, which do not align with such concerns.

The research from Heriot-Watt University employs oleogelation technology that includes using cold-pressed seed oils, processed only through mechanical pressing and filtration, avoiding chemical processes. Additionally, the innovation could benefit bakers by potentially eliminating the need to chill pastry dough repeatedly, as the oleogels may remain stable at higher temperatures.