Crisps contain a fair proportion of fat, and although many brands are now actively advertising substantial percentage reduction in saturated fats it still accounts for a substantial amount of the product.

Crisps and similar snacks also often contain tartrazine (E102), brilliant blue (E133), quinoline yellow (E104) and sunset yellow (E110), all of which have been recommended to be removed from children’s diets. Monosodium glutamate (E621) is also a common additive

Only 3 companies currently produce ‘natural’ (i.e. no additives) crisps: Tra’fo, Kettle and Jonathan Crisp. Organic crisps are available from many supermarkets, both own-brand and branded.

Monsanto are developing a GM potato which absorbs less oil during cooking – will this bring GM back to the crisp packet?