Heriot-Watt develops healthier pastry
Analysis based on 7 articles · First reported Jun 28, 2026 · Last updated Jun 29, 2026
The development of healthier pastry by Heriot-Watt University could positively impact the food and beverage industry by offering products with reduced saturated fat, potentially leading to increased consumer demand for healthier baked goods. Companies like Greggs, while not directly involved, could see opportunities to adapt their offerings, influencing market trends towards healthier snack options.
Researchers at Heriot-Watt University, led by Professor Stephen Euston, are developing a new method to significantly reduce saturated fat in pastries like sausage rolls, croissants, and Danish pastries. This 10-month project, funded by United Kingdom — UK Research and Innovation and in collaboration with New Food Innovation and AB Mauri, uses oleogelation to transform healthier liquid oils into a solid-like fat, mimicking traditional fats' structural role. The goal is to maintain the distinctive flaky texture and taste while improving health benefits and potentially streamlining manufacturing by reducing the need for chilling during production. The technology is also being explored for vegan cheese alternatives, aiming to make a genuine difference to public health in the United Kingdom.
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