Even when she started seeing Gerald in 2003, she couldn’t change her diet and it caused awkward situations in their relationship’s first months. Currently, Walkers have made all of the flavours vegetarian but not vegan, so not right now, but above you’ll find a good option if you’re craving something very similar or how about finding out the answer to can vegans eat wotsits. Maize, Rapeseed Oil, Roast Beef Seasoning [Wheat Flour (contains Calcium, Iron, Niacin, Thiamin), Hydrolysed Soya Protein, Whey Permeate (from Milk), Flavourings, Rusk (from Wheat), Sugar, Flavour Enhancers (Monosodium Glutamate, Disodium 5'-Ribonucleotides), Onion Powder, Salt, Garlic Powder, Colour (Ammonia Caramel), Spices] Allergy Advice

The couple take separate ­trolleys around the shop and Debbie clears the Monster Munch from the shelves. Prosciutto isn’t the strongest flavour in the world, and all taste testers found it was entirely overpowered by the formaggio cheese. There were a few left-field options too. “Cranberry sauce” and “strawberry” were two of the kinder suggestions, while one suggested a brand new flavour which might set the culinary world alight: “mould.” M&S Maple Bacon 5/12 correctly identified the flavour For the next eight years she only ate Walkers crisps and for the past two years beef flavour Monster Munch has been the only meal she could stomach.Crisps can be political, too. “It’s the ultimate bastardisation of any cuisine,” says Sainsbury. “If you think of a Thai green curry, a Thai green curry crisp is as far removed from Thai green curry as you can possibly get. It’s just the essence of that on a crisp.” Debbie’s weight fluctuates and her ­wardrobe is full of clothes that are too big her for slight frame. Maize, Rapeseed Oil, Flamin' Hot Flavour [Flavourings (contains Soya, Milk), Lactose (from Milk), Hydrolysed Soya Protein, Fructose, Flavour Enhancers (Monosodium Glutamate, Disodium 5'Ribonucleotide), Sugar, Onion Powder, Potassium Chloride, Salt, Acids (Citric Acid, Malic Acid), Spice, Colours (Sulphite Ammonia Caramel, Paprika Extract, Curcumin), Wheat Rusk] Debbie says: “I know people must think it’s strange but it’s not hurting anyone else and my heart hasn’t stopped yet. If you do not find your product listed, either it is a new product or it is not Halal. Please send us a message or Whatapp message us on 07933265414 to confirm.

Mrs Nooyi hasn’t spent an afternoon down the pub with my female friends, most of whom would fight you for the last bit of dust caught in the corner of a bag of salt and vinegar. At Christmas, Debbie ­prepares and cooks all the food, but when her family sit down to their roast dinners, she heads for the cupboard for her crisps. I would like to change, I just don’t know when it’s going to ­happen and what it’s going to take. I worry about the future, I would like to eat normally but I don’t know how to get there.”Britain’s favourite crisps, incidentally, are pleasingly basic: Walkers cheese and onion, followed by beef Monster Munch, Walkers salt and vinegar and Pringles original. A good crisp, then, will bring the perfect balance of sweetness, sourness, saltiness, bitterness, savouriness (also known as umami), and the sixth taste: richness (also called kokumi). It’s umami and kokumi that “give that mouth filling, satisfying sensation when you put them in foods”, says Spence. Scent is important. Pringles, Spence says, are designed to work with the fact that 75 to 95 per cent of what we think we are tasting we are really smelling. “With a crisp like that, it goes into the mouth in a particular way, so you can just add more of the aromatic stuff to one side of the Pringle, and more of the taste to the side that’s likely to go on the tongue.” She says: “Doctors don’t understand. I’ve never been referred to a specialist or given any help. They think I’m just fussy and should change.”

We’ve all grown up with Monster Munch and the various flavours that Walkers have produced over the years, the big question we want to know though is are Monster Munch vegan? it must have been embarrassing when we went out to eat in ­restaurants and I would only have Monster Munch.” How can it be that you can buy almost any kind of crisp flavour – from chilli to cappuccino – and yet the ingredients that go into them boil down to the same few chemicals and seasonings? Why, indeed, as Kevin asks, do all beef crisps taste roughly the same – and usually without having come from anywhere near a cow?It’s also curious that, no matter the producer, all ‘beef-flavoured’ crisps taste the same – but not of beef or anything like it,” noted Kevin Rogers. “They are also suitable for vegetarians.” Debbie says: “Gerald wanted to take me out to dinner or cook for me at home but, whatever he did, I couldn’t eat anything. Professor Charles Spence, head of the cross-modal research laboratory at Oxford University, is an expert on what makes up a successful crisp. The most popular ones, he says, tend to hit all the “basic tastes” that, when combined, our brains find extremely satisfying to eat. “Like tomato ketchup and the claim that it covers the five basic tastes – that’s why it’s such a popular condiment.” Crisp companies, Spence says, consider more than just the ingredients when they are developing recipes. Crunch, for instance, is a clever marketing ploy, he says. “Noisy food can help draw attention into our mouths when we’re eating so we pay more attention to the flavour and tend to get more from it.” It involves breaking down foods to a molecular level to identify flavours that go together, such as apple pie and cheese or banana and bacon.