A team of experts is striving to enhance the nutritional profile of a well-loved British snack while preserving its unique taste and texture. The iconic sausage roll, a staple in British cuisine, sells in high volumes in the UK weekly. However, a single sausage roll can contain over 60% of an adult’s recommended daily saturated fat intake. To address this issue, researchers at Heriot-Watt University in Edinburgh are developing a novel method to reduce saturated fat content in their layered pastries, which could have a significant impact on improving their healthfulness.
The team aims to extend this innovation to various popular baked goods to promote healthier options for consumers. Professor Stephen Euston from Heriot-Watt’s School of Engineering and Physical Sciences emphasized the importance of maintaining the taste and texture that people enjoy while reducing saturated fat levels in snacks like sausage rolls. The traditional puff pastry used in these snacks relies on solid fats for its flaky texture. The researchers are exploring the use of healthier liquid oils, such as sunflower or rapeseed oil, as substitutes for solid fats to lower saturated fat content.
By employing a technique called oleogelation to transform these oils into solid-like fats, the team hopes to achieve a similar flaky texture as traditional fats. This intricate process is crucial as fats play a structural role in creating the desired pastry consistency. Furthermore, the team is prioritizing oils sourced from crops grown in the UK to minimize environmental impact. Apart from potential health benefits, this research could streamline production processes for bakers by potentially eliminating the need for repeated chilling of pastries during production.
The collaborative 10-month project involves industry partners like New Food Innovation and AB Mauri, supported by funding from the UK Research and Innovation Engineering and Physical Sciences Research Council (UKRI EPSRC). The project’s goal is to transition the modified pastries from the lab to real-world testing with consumers. Dr. Andrew Bourne, Executive Director for Innovation and Partnerships at UKRI EPSRC, highlighted the project’s potential to revolutionize snack foods for a healthier future.
In addition to pastry products, the researchers are exploring the application of this technology in reducing saturated fat in vegan cheese alternatives. This innovative approach aligns with UKRI EPSRC’s Impact Acceleration Awards, which aim to translate research into practical solutions for societal benefit. This initiative has the potential to make significant strides in improving public health and well-being by offering healthier snack options to consumers.