According to the latest Bakery Info roundup, Caffè Nero, Costa, M&S Café, Pret and Starbucks are all running Marmite-based toasties this autumn. Not as a fringe special at one branch, but as proper autumn menu items printed on the boards.
Marmite Articles
Explore our collection of articles about Marmite, Britain's most divisive spread.
Showing articles from: 2025 | View all articles
London loves Marmite, Glasgow really does not
Consumer surveys have repeatedly shown the same pattern. In London and the south-east, roughly six in ten people say they either love Marmite or are happy to eat it. In Scotland and the north of England, that figure drops to closer to three in ten. The midlands sit somewhere between.
M&S have put Marmite in the Christmas caramel sauce
M&S have done the unthinkable and put Marmite into a Christmas dessert range.
Marmite is doing a 50-year retrospective, which is weird because the jar is 123
Marmite has published a 50-year anniversary interview this month, which is the sort of brand-PR exercise that I would normally skim and ignore, except that there is a small problem with the maths. Marmite was first sold in 1902. It is one hundred and twenty-three years old.
Tim Spector says Marmite is good for your gut, sort of
Tim Spector, the professor of genetic epidemiology at King's College London who runs the Zoe nutrition app, wrote a piece in the Independent this month listing the fermented foods he thinks are worth eating regularly.
Is Marmite actually British? The German invention behind the very British jar
Marmite is the most British thing in the cupboard, and the invention behind it is not British at all. The discovery that brewer's yeast could be turned into an edible savoury extract was made by a German chemist, Justus von Liebig. Britain did not invent Marmite. It commercialised someone else's idea, brilliantly, in 1902.
If you are vegan, Marmite is doing real work
If you are vegan, your single hardest nutrient is vitamin B12. It is found almost exclusively in animal products, and it does real work: nerve function, red blood cell production, DNA synthesis.
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.
Marmite around the world: New Zealand, South Africa, Vegemite, and why none of them are British Marmite
Yeast extract spreads are a small global family. They are all built from the same trick: take leftover brewer's yeast, autolyse it (let the cells digest themselves with their own enzymes), and concentrate the result.
A NASCAR rookie has called Marmite \"vomit in a can\"
Shane van Gisbergen, the New Zealand-born racing driver currently doing rookie season in NASCAR (and doing it surprisingly well, let me say), went on The Rock's Morning Rumble in Auckland last week and was asked, in a rapid-fire round, his opinion of Marmite.
