Efforts are underway to enhance the nutritional profile of a popular British snack while preserving its unique flavor and texture.
The sausage roll holds a significant place in British culinary culture, with an estimated weekly sale of 10-15 million in the UK. However, a single serving of this delectable treat can exceed 60% of an adult’s recommended daily intake of saturated fat. To address this issue, researchers at Heriot-Watt University in Edinburgh are exploring innovative methods to reformulate their signature layered pastry, aiming to substantially reduce the saturated fat content.
If successful, this approach could be extended to various popular pastries to promote healthier choices.
Professor Stephen Euston, from Heriot-Watt’s School of Engineering and Physical Sciences, expressed the team’s objective of reducing saturated fat levels without compromising on taste and texture. While the initial focus is on sausage rolls, the potential benefits extend to other baked goods featuring laminated pastry, such as croissants, Danish pastries, and turnovers.
According to Professor Euston, the traditional puff pastry used in these items heavily relies on fat for its flaky consistency. The research team is exploring the substitution of solid fats with healthier liquid oils like sunflower or rapeseed, known for their lower saturated fat content, through a process called oleogelation.
The objective is to create a “solid-like fat” that mimics the behavior of conventional fats to maintain the desired flakiness in the pastry.
The team emphasized the complexity of producing flaky pastry, highlighting the structural role of fat in the baking process.
In addition to health benefits, the researchers are considering oils sourced from locally grown crops to minimize environmental impact. This innovation could also streamline production processes for bakers by potentially eliminating the need for extensive chilling during pastry preparation.
The collaboration between Heriot-Watt University and industry partners New Food Innovation and AB Mauri, supported by the UK Research and Innovation Engineering and Physical Sciences Research Council (UKRI EPSRC), aims to transition the modified pastry from lab experiments to real-world applications, subjecting it to consumer taste tests.
Dr. Andrew Bourne, Executive Director for Innovation and Partnerships at UKRI EPSRC, highlighted the project’s potential to transform research into practical solutions, benefiting public health and well-being.
Beyond pastry products, the researchers are exploring applications of this technology in reducing saturated fat in vegan cheese alternatives.
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