Scientists bid to make sausage rolls healthier without ruining flaky pastry

Scientists to make changes to beloved sausage roll - but for the right reasons

Heriot-Watt develops oleogel process to reduce saturated fat in sausage rolls (10-15M/week UK) using vegetable oils instead of solid fats, maintaining flakiness. The process could benefit food-tech manufacturing efficiency and reduce chilling equipment needs, with potential licensing opportunities for scaling across pastry categories.