In 2008, Gerald persuaded ­Debbie to go on a plane for the first time and the family flew to Barcelona. 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. Gerald is always telling her she is beautiful but she refuses to believe him, avoids the mirror and won’t even consider wearing a swimsuit on holiday.

She says: “I was ­terrified of flying but also very worried that I wouldn’t find any Monster Munch in Spain. 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.” 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? Overall the results were as follows… Waitrose West Country Cheddar And Caramelised Onion 0/12 correctly identified the flavourProsciutto 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 We usually add some sweets and Coke in that trolley for Luke – sometimes the cashiers ask if we’re having a party!”

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.”It may also explain why crisp ingredients seem to vary so little. “You only need a very small added aroma to give a big effect on taste and flavour. A tiny percentage of an odorant can completely change how you identify it, if you can identify it at all,” says Spence. 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] Emma Wood, R&D director of global flavour and seasonings at PepsiCo, who own Walkers (among others), says creating a crisp flavour is “like creating a perfume.” Debbie says: “I know people must think it’s strange but it’s not hurting anyone else and my heart hasn’t stopped yet. 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.