The vexed question of how and when to put salt and vinegar on fish and chips has troubled enthusiasts from the prime minister down. John Major decreed while he was in No 10 that the best way is to put the salt on last so the vinegar does not wash it away.

But a new concoction of salt and vinegar that comes in a powder could take the agony out of the decision – and also stop the age-old problem of soggy fish and chips.

Malt Salt has been invented by an American company, J&D's, but maybe coming to a chip shop near you soon. Costing about £2.80 for a union flag decorated pot, it is made by blending sea salt and malt vinegar and, the blurb claims, stops your fish and chips getting as "cold and soggy as a Seattle winter".

J&D's also suggests using Malt Salt on chicken, potatoes, seafood, pork, peas, sandwiches or "mixed into frying batter".

Purists may be sceptical, especially as the company's speciality is Bacon Salt – motto: "Everything should taste like bacon."

But Les Lock, owner of the Dolphin fish bar in Bournemouth, Dorset, said he was prepared to give it a go.

"Some people do like their chips soggy and others prefer them crispy. It's all down to the individual. It would be great to be able to offer people a choice when they're having vinegar on their food.

"Of course, fish and chips is a traditional dish so it would have to be good to get people to change their habits, but stranger things have happened. It just might work. I wish I'd thought of it myself."