Daily Mail

The theory is that by increasing the amount of starch in certain types of potato the resulting chips will not absorb as much fat or vinegar and therefore keep their shape much better and remain straight.

It is one of several ideas being considered by the biotechnology giant Monsanto, one of the prime movers behind Frankenstein foods.

'We are looking at having bruise-resistant potatoes that are more solid,' explained Dr Gary Hartnell who works for Monsanto. 'That means that when you fry the potato the chip will take up less oil, leaving less oil on the outside of the chip. With more starch it will be firmer and will not bend over.'

He admitted that the company had been surprised by the public's reaction to the importing of GM ingredients such as soya beans tomato paste.

'I think they (Monsanto) underestimated the reaction from the consumer over there,' said Dr Hartnell. 'There would have been some benefit in having a debate beforehand.'

He made his comments at a conference debating GM foods in Solihull, West Midlands, organised by Farmers' Weekly magazine. Dr Hartnell insisted that the crops were safe and said their benefits to agriculture were far-reaching.

But David Hatch, of the National Consumer Council, revealed that sales of cheaper GM tomato paste at two major supermarkets were out-stripping that of conventional paste. The modified paste was clearly labelled as such. Mr Hatch said: 'It has a price edge but it shows that if you treat consumers with honesty and respect you will have them eating out of you hand.