Professor Jeya Henry, of Oxford Brookes University, is set to become the saviour of dieters. He has discovered a way to reduce the fat content of fried chips by a quarter, from 8% to 6%. A leading nutritionist, Henry has spent three years working with the British Potato Council developing a secret recipe for a natural plant-based gum. The idea is that by soaking slices of potatoes in this gum before they are fried, they pick up a protective layer that prevents them absorbing as much cooking oil.