They are the divisive snack you either love or hate. Twiglets are a staple at many British get-togethers - but did you know that some diet gurus class them as somewhat of a health food?

Described as a 'healthier' alternative to crisps, the sticks were first created in 1929, when a manager at a biscuit firm added brewer’s yeast to some leftover Vitawheat dough, resulting in a Marmite-like flavour.

Ovenbaked rather than fried, nutritionists say they are far less fatty than other packet snacks. 

What's more, they are 80 per cent wholegrain, as opposed to the refined carbs in most crisps. 

But some natural food advocates have warned that the addition of unfamiliar ingredients - such as chemicals to improve texture - cancel out any supposed benefit. 

And, despite being made with nutrient-heavy yeast, experts say Twiglets do not deliver the same vitamin B12 boost as Marmite. 

So should we be swapping our crisps for Twiglets? 

Here, two dieticians give their verdict on the twiggy snack.

A pack of Twiglets - made from wholewheat flour, vegetable oils, yeast extract, pepper and two flavourings - is a relatively slimming choice, experts say.

One packet has just 97 calories, half a gram of saturated fat, barely any sugar and a large pinch of salt. You'll struggle to find a lower calorie snack of a similar vein, with most crisps totalling around 130.

But the most notable benefit lies with the impressive quantity of both fibre and protein, according to dietitian Helen Bond. 

'Wholewheat flour contributes a hit of fibre which can slow the release of energy and keep you fuller for longer.'

Studies show that diets high in fibre can prevent bowel cancer and benefit the millions of vital gut microbes that are important for everything from heart health to the immune system.

Bond says one pack provides about a tenth of your daily recommended fibre intake - almost three grams, and roughly the same amount as in a large apple. 

'Compared with many crisps and cheese-based snacks, they are also relatively low in saturated fat, containing just two per cent of the daily 20g saturated fat limit,' she adds.

Saturated fat is the type known to increase risk of a build up of 'bad' cholesterol, which can damage arteries and trigger heart attacks and stroke.

Twiglets also boast protein, which is unusual for a wheat-based snack.

'They have 2.9g protein per pack, which is roughly half the amount in a medium egg,' says Bond. This will further add to the fullness effect, she adds. 

Another nutrient boost comes from the B vitamins that are abundant in yeast. These are vital for increasing energy levels, as they help cells convert food to fuel.

However, unlike Marmite, Twiglets are not fortified with vitamin B12 - which up to a third of older adults are lacking - meaning there's minuscule amounts. 

Another slight downside is salt. One pack is about five per cent of your recommended six gram daily intake. For most people, this isn't a problem, Bond says. But Twiglet-eaters with high blood pressure should watch their salt intake for the rest of the day.

Nevertheless, the low salt content beats most other crisps on the market, apart from Walkers' Less Salt range, which contain just 0.1g per 25g pack. 

While Walkers' low salt product also delivers barely any saturated fat, unlike Twiglets, you'll get less than two grams of fibre and protein, which is likely to trigger hunger pangs when the packet is empty.

Most crisps contain little more than potatoes, oil, salt and, sometimes, naturally-derived compounds like citric acid to extend shelf life.

But Twiglets also contain two additives; potassium chloride and magnesium chloride.

These are most likely used to add a salty taste without adding extra sodium - the potentially harmful compound in salt.

However, experts advise that those with kidney disease, or people taking medications such as ACE inhibitors to treat high blood pressure, should be wary of potassium intake. 

Both additives are listed very low down the ingredients list, which suggests only very small amounts are included. 

But overall: 'Twiglets could be considered a better choice than many fried crisps, cheese-flavoured snacks or heavily salted crackers,' says Registered dietitian and author of How Not To Eat Ultra-Processed, Nichola Ludlam-Raine:

'They are baked, wholegrain, relatively low in saturated fat and high in fibre.'

However, she advises taking Twiglets to the 'next level' by eating them alongside fruits and vegetables, as well as perhaps a small portion of yoghurt for a protein boost. 

And Twiglets wouldn't be her first recommendation for a healthy snack. 

'More nutrient-dense alternatives include fruit with a handful of unsalted nuts, plain yoghurt or kefir with berries, vegetables with hummus, roasted chickpeas or wholegrain toast with peanut butter,' she says.

'These offer a broader range of vitamins, minerals, protein and/or healthy fats.'

Ms Bond also points out that Twiglets are considered to be an ultraprocessed snack, and shouldn’t replace minimally processed foods as your main source of fibre.