Scientists may have found a way to make sausage rolls and flaky pastries much healthier
"Simply replacing the fat with a healthier oil doesn't work, because liquid oils lack the structure needed to separate the pastry layers."Plant-derived oils – such as sunflower and rapeseed – are normally liquid at room temperature. Euston and his team are using a process called oleogelation to make the plant-based oils mimic traditional solid fats while offering reduced saturated fat."We're interested in oils from crops that can be grown sustainably in the U.K. in order to minimize the impact on the environment," Euston said. "It seems promising; however, we would need to have more research to support the claims.""We are hoping our oleogels will stay stable at higher temperatures, which means manufacturers may not have to chill the pastry as much.
- ▪"Simply replacing the fat with a healthier oil doesn't work, because liquid oils lack the structure needed to separate the pastry layers."Plant-derived oils – such as sunflower and rapeseed – are normally liquid at room temperature.
- ▪Euston and his team are using a process called oleogelation to make the plant-based oils mimic traditional solid fats while offering reduced saturated fat."We're interested in oils from crops that can be grown sustainably in the U.K. in ord
- ▪"It seems promising; however, we would need to have more research to support the claims.""We are hoping our oleogels will stay stable at higher temperatures, which means manufacturers may not have to chill the pastry as much.
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| Original publisher | Fox News |
| Canonical URL | https://www.foxnews.com/food-drink/scientists-may-have-found-way-make-sausage-rolls-flaky-pastries-much-healthier |
| Publication time | Wed, 15 Jul 2026 06:00:42 -0400 |
| Retrieval time | 2026-07-15T10:09:57.758Z |
| Last seen | 2026-07-15T10:12:07.108Z |
| Headline source | Publisher (no WeSearch rewrite) |
| Excerpt source | publisher body |
| Excerpt method | First ~120 words (~800 chars) of extracted publisher body, fair-use limited. |
| Summary | WeSearch · cerebras-chat (WeSearch summarizer) |
| Summary source text | contentText |
| Citation coverage | Summary is a WeSearch-generated derivative; primary citation is the original publisher URL. |
| Cluster | G6nGaIHyHfkx · 2 stories |
| Cluster logic | Grouped by semantic title/content similarity across sources within a rolling window. Same-publisher template collisions are excluded from coverage comparison. |
| Ranking reason | Story pages are not engagement-ranked. Hub feeds use recency, with optional source-diversified chronological ordering (cap consecutive stories per source). No personalized ranking. |
| Publisher visit | Yes — open original |
| Substitutes article? | No — link-out required for full text |
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| Indexing | May the item be indexed (stored, ranked, made findable)? | Allowed |
| Snippet | May a short excerpt of the publisher's text be shown? | Allowed |
| AI summary | May WeSearch generate its own short summary of the article? | Limited |
| Retrieval / RAG | May the content be exposed for third-party retrieval-augmented generation? | Not asserted |
| Model training | May the content be used to train AI models? | Not asserted |
| Commercial reuse | May the content be reused commercially? | Not permitted |
Basis: Derived from the published RSS/Atom feed. Contact: [email protected]. Reviewed: 2026-07-24.
Opening excerpt (first ~120 words) tap to expand
Food Studies Scientists may have found a way to make sausage rolls and flaky pastries much healthier Sunflower and rapeseed oils are being structured to mimic butter and lard in puff pastry without sacrificing flaky texture By Teresa Mull Fox News Published July 15, 2026 6:00am EDT Facebook Twitter Threads Flipboard Comments Print Email Add Fox News on Google close Video She said no to the pastry but 'kissed' him just to steal a giant bite instead She said no to pastries, but her kiss was a hilarious decoy to take huge bite NEWYou can now listen to Fox News articles! A healthier version of the classic sausage roll could eventually become a reality as Scottish researchers develop a plant-based alternative to traditional pastry fats.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Fox News.
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