Marmite is a dark, salty British spread made from spent brewer's yeast, first produced in Burton-on-Trent in 1902. A plain-English guide to what it is, what it tastes like, what actually goes in the jar, and why the country has never agreed on it.
Ingredients & Sourcing
What's in Marmite: yeast extract, vitamins, vegetable concentrates, and ingredient sourcing practices.
Category: Ingredients & Sourcing | View all articles
What is Marmite actually made of? A look at the ingredients list, in plain English
The eight things on a Marmite jar's label, in plain English: yeast extract, salt, vegetable juice, spice extracts, and the B vitamins added since the 1930s. The brewing connection, the B12 question, and what is not in the jar.
How Marmite is actually made: the yeast that eats itself
Marmite starts as the spent yeast left over from brewing beer. Salt makes the yeast cells digest themselves, the husks are sieved out, and what remains is a thick brown paste full of natural glutamates. The science of the jar, in plain English.
On the material properties of Marmite
From The Daily Grind Interesting stuff, Marmite. I recently started a large new jar, and apart from the seasonal shock at how damned expensive the stuff is, I find myself musing on the yeasty material's viscosity. As one does.
Page 1 of 1
