Heriot-Watt University: Scientists Develop Healthier Sausage Rolls Without Sacrificing Flaky Pastry
June 30, 2026
June 30, 2026
EDINBURGH, Scotland, June 30 -- Heriot-Watt University issued the following news:
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Scientists develop healthier sausage rolls without sacrificing flaky pastry
Professor Stephen Euston and Dr Hector Mora Gallego from the School of Engineering and Physical Sciences are working with industry collaborators New Food Innovation and AB Mauri, to develop a new way to cut the saturated fat in the layered dough used in sausage rolls.
If it works, it . . .
* * *
Scientists develop healthier sausage rolls without sacrificing flaky pastry
Professor Stephen Euston and Dr Hector Mora Gallego from the School of Engineering and Physical Sciences are working with industry collaborators New Food Innovation and AB Mauri, to develop a new way to cut the saturated fat in the layered dough used in sausage rolls.
If it works, it . . .