A Spanish-Columbian study has suggested that polyunsaturated fat rich vegetable oils might replace pork fat in sausages, leading to healthier products which contain considerably less saturated fat. According to researchers, the vegetable oil mixture they have created, which includes sunflower, soy bean, palm, canola, cotton, cartamo, olive and maize oils has a remarkably similar taste and consistency to pork backfat. The researchers admit however that the oil mixture needs to be further evaluated before it can be used on a large scale in the meat industry.