Tayto High Fives Bacon Flavour Corn Snack, 6 x 20g

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Babies can eat pasteurised full-fat cheese from 6 months old. This includes hard cheeses, such as mild cheddar cheese, cottage cheese and cream cheese. Clintons Crisps are gluten and cholesterol free, and the salt-and-vinegar and steak flavours are vegan. Photograph: Alan Betson The company’s first flavoured crisp, Salt ‘n’ Vinegar, was launched by Tudor in Spring 1967, and the Smith’s branded version was released two months later. It was the first time the now iconic crisp flavour was introduced. However, the flavoured crisp had been pioneered by Tayto of Northern Ireland in the late 1950s. Climate change is going to change agricultural production: people will eat less meat, there will be finite availability of certain kinds of produce, or at least a higher cost to pay,” she says. “But I think, because flavour is potent in very small quantities, it’s one of the things you’ll be able to expand.” As our food options shrink, Berenstein argues, artificial flavourings could become more prevalent as we look to mix up our limited diets.

In 1972 Golden Wonder had a market share of 39 percent, Smith’s 32 percent and Walkers 12 percent. Still heavily regional, by 1974 Walkers claimed 50 percent of the Midlands crisp market. Walkers was a premium product with a heavy marketing spend that sold mainly to the wholesale trade. So, what is next for crisps? Hovey believes the demand for “bolder and bigger” flavours isn’t going anywhere, while Berenstein says that nothing – not even a climate apocalypse – can break the seasoning spirit.

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The crisps make their way down, jumping into the flavour tunnel and dancing along it, looking like they’re having the time of their life – and for the record, there is no crisp as delicious as one still warm from the fryer that’s been given a salt and vinegar coat just seconds beforehand. We’re not trying to make a health food, but crisps are usually shared. It’s nice for them to be inclusive,” says Sean, referring to the fact that all of their products are naturally gluten-free have no cholesterol, and the salt and vinegar and steak flavours are vegan. Steak-flavoured crisps that have never seen meat? Sean says they don’t need to, that the same flavour compounds can be found through barbecuing vegetables.

Occasionally, honey contains bacteria that can produce toxins in a baby's intestines, leading to infant botulism, which is a very serious illness. Most parents think their children are not eating enough and the tendency is to give them too much and then put pressure on them to eat it all up. Golden Wonder had overtaken Smith’s in market share by the end of 1965, and the brand had a market share of 45 percent, against Smith’s 34 percent, by 1966.When he says small batches, he means it. For their sharing bags (100g) only 48 are made in each run at their Ashbourne, Co Meath factory, taking eight minutes in total. Each batch has to be tested and tasted along the way – tough job. The potatoes also have to be tested in advance, and the recipe for cooking changes depending on moisture levels and sugars. Potatoes suitable for making crisps are different to potatoes for mash or chips. They need to be low in sugar to remain stable over long periods of time. The Clintons use varieties like Lady Rosetta, Amarilla and Kibitz, grown in Skerries fields which look as if they drop off into the Irish Sea below. Potatoes can only be grown in a field one out of five years, so each year they swap fields with their neighbours for crop rotation. Everyone knows each other around here. Our crisps are as natural as crisps can get. The majority of the ingredients are coming from Dublin, there are no E-numbers or additives, and we make them by hand in very small batches. They also have less than 30 per cent fat, whereas commercial crisps tend to have 33-38 per cent. Most people don’t eat crisps every day, they’re a treat, so when you do treat yourself, why wouldn’t you have the best?” If there's a history of food allergies or other allergies in your family, talk to your GP or health visitor before introducing nuts and peanuts.