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Healthier Sausage Rolls on the Horizon | Wilmington News
Scottish scientists are revolutionizing sausage rolls by inventing a plant-based fat that mimics butter’s flakiness—without the saturated fat. With millions of rolls sold weekly, this innovation could slash unhealthy fats while keeping that beloved crispy texture. The breakthrough uses oleogelation to turn UK-grown plant oils into solid-like fats, perfect for croissants and pastries too. It’s also more stable at high temps, cutting production time. Nutritionists urge caution, but the team’s chemical-free method and focus on sustainable oils could make healthier baked goods a reality. Listen…
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