Scientists may have found a way to make sausage rolls and flaky pastries much healthier

Scientists at Heriot-Watt University in Edinburgh are developing a plant-based alternative to traditional pastry fats using oleogelation to reduce saturated fat in sausage rolls and other flaky pastries while maintaining texture. The method aims to replace butter or lard with plant-derived oils structured to mimic solid fats, potentially lowering health risks associated with high saturated fat consumption.