Marmite is made from spent brewer’s yeast; a large fraction of Britain’s waste brewer’s yeast in recycled into Marmite.
The idea for making such as yeasts extract goes back to the great German chemist Justus von Liebig. He developed the process of extracting essences of ingredients, particularly from meat.
Liebig built on Louis Pasteur’s work on yeast figuring out that it could self digest and produce and edible paste. Marmite has been manufactured in an essentially unchanged form in Burton-in-Trent since 1902.
Marmite Food Extract Company ran with Liebig’s yeast extract research and foisted the black spread upon an unsuspecting nation in 1902.
This yeast extract became known as Marmite. The company began to produce this product at Burton on Trent.
Vitamins were discovered in 1912, and Marmite contains a large amount of them, which certainly helped its image and popularity.
Since 2000 it’s been owned by Unilever, proprietors of Persil, Domestos, Colman’s Cif, Cornetto, and impulse.
History of Marmite (food spread)
