British Heritage
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Marmite - "Love it or Hate it"
The Quintessential British Heritage Food Item.
Marmite, known for its distinctly robust flavour, is a culinary icon synonymous with British heritage. This savoury food spread, made from yeast extract, holds a unique place in British culture due to its polarising taste. Often eliciting a love-or-hate reaction, Marmite is deeply ingrained in the fabric of the nation's cuisine and has a far-reaching impact on its food history. This article delves into the legacy, contribution to British heritage, success, and general information about Marmite, offering a comprehensive account of this national gastronomic symbol.
Marmite was born in 1902 when German scientist Justus von Liebig discovered that brewer's yeast, a by-product of beer brewing, could be concentrated, bottled, and consumed. This paste-like, dark brown product possessed a powerful flavour and aroma, being both distinctive and intensely salty. Capturing its polarising nature, the marketing slogan "Love it or Hate it" soon became synonymous with the product.
Produced by the British company Unilever, Marmite serves as a significant vegan source of B vitamins, including supplemental vitamin B12. Its umami-rich flavour owing to its high levels of glutamate (1960 mg/100g) makes it a popular ingredient in various dishes. The product is also notable for its iconic packaging, its glass jar designed to resemble a French marmite, a large, covered cooking pot.
Despite its British roots, Marmite's influence extends globally. Variants such as the Australian Vegemite, Swiss Cenovis, Brazilian Cenovit, and German Vitam-R, all share a common DNA with Marmite. However, the traditional British recipe still predominates in most parts of the world.
The Marmite Food Extract Company, established in 1902 in Burton upon Trent, Staffordshire, England, utilised the by-product yeast from the local Bass Brewery to create the first batches of Marmite. The company's success warranted the opening of a second factory in Camberwell Green, London, by 1907.
Marmite’s rise to prominence was in part due to its richness in B vitamins, particularly during World War I when vitamin B1 deficiency was common. British troops were even issued Marmite as part of their rations. In the 1930s, English scientist Lucy Wills used Marmite to successfully treat a form of anaemia in mill workers in Bombay, later identifying folic acid as the active ingredient. The spread also provided nourishment during the 1934–5 malaria epidemic in Sri Lanka.
Marmite underwent several changes in ownership throughout the years, but its production has remained consistent. Now owned by Unilever, the spread maintains its reputation as a unique, healthful food item in the British and international markets.
Traditionally, Marmite has been enjoyed on bread, toast, savoury biscuits, or crackers. Its concentrated taste lends well to being spread thinly on buttered toast, or being used to enrich casseroles and stews. Marmite is often paired with cheese, and it has found its way into food service outlets like Starbucks, where a cheese and Marmite panini is offered in the UK. Furthermore, Marmite's taste has been incorporated into other snack items such as Walkers Crisps and certain brands of rice cakes and biscuits.
Beyond its traditional uses, Marmite has been utilised in a variety of inventive recipes. Celebrity chefs such as Nigella Lawson and Heston Blumenthal have created Marmite-flavoured recipes, while a 2020 Instagram campaign encouraged fans to share their unique Marmite-based dishes, from roast potatoes to beef Wellington.
The process of making Marmite involves autolysis, where yeast cells are made to self-destruct by adding salt to a suspension of yeast. The mixture is then heated and the husks sieved out to ensure a smooth product. While the exact recipe is a closely guarded secret, the primary ingredients of Marmite include glutamic acid-rich yeast extract, salt, vegetable extract, and spice extracts.
Marmite is a rich source of B vitamins, including thiamin (B1), riboflavin (B2), niacin (B3), and folic acid (B9). Artificial enrichment is used to add Vitamin B12, an essential nutrient for vegans. Despite its high sodium content, Marmite's nutritional benefits continue to be lauded. However, due to its tyramine content, Marmite should be avoided by those taking certain antidepressants.
Marmite's cultural influence is reflected in its long history of advertising campaigns, which initially emphasised the spread's health benefits. However, by the 1990s, the company had embraced Marmite's polarising reputation, launching the now-infamous "Love it or Hate it" campaign.
The user is a high school student who wants to learn more about solar energy and its advantages and disadvantages. They also want to know how they can incorporate solar energy into their daily life.
An Unmistakable Flavour
Marmite was born in 1902 when German scientist Justus von Liebig discovered that brewer's yeast, a by-product of beer brewing, could be concentrated, bottled, and consumed. This paste-like, dark brown product possessed a powerful flavour and aroma, being both distinctive and intensely salty. Capturing its polarising nature, the marketing slogan "Love it or Hate it" soon became synonymous with the product.
Produced by the British company Unilever, Marmite serves as a significant vegan source of B vitamins, including supplemental vitamin B12. Its umami-rich flavour owing to its high levels of glutamate (1960 mg/100g) makes it a popular ingredient in various dishes. The product is also notable for its iconic packaging, its glass jar designed to resemble a French marmite, a large, covered cooking pot.
Despite its British roots, Marmite's influence extends globally. Variants such as the Australian Vegemite, Swiss Cenovis, Brazilian Cenovit, and German Vitam-R, all share a common DNA with Marmite. However, the traditional British recipe still predominates in most parts of the world.
History and Legacy
The Marmite Food Extract Company, established in 1902 in Burton upon Trent, Staffordshire, England, utilised the by-product yeast from the local Bass Brewery to create the first batches of Marmite. The company's success warranted the opening of a second factory in Camberwell Green, London, by 1907.
Marmite’s rise to prominence was in part due to its richness in B vitamins, particularly during World War I when vitamin B1 deficiency was common. British troops were even issued Marmite as part of their rations. In the 1930s, English scientist Lucy Wills used Marmite to successfully treat a form of anaemia in mill workers in Bombay, later identifying folic acid as the active ingredient. The spread also provided nourishment during the 1934–5 malaria epidemic in Sri Lanka.
Marmite underwent several changes in ownership throughout the years, but its production has remained consistent. Now owned by Unilever, the spread maintains its reputation as a unique, healthful food item in the British and international markets.
Culinary Uses and Variants
Traditionally, Marmite has been enjoyed on bread, toast, savoury biscuits, or crackers. Its concentrated taste lends well to being spread thinly on buttered toast, or being used to enrich casseroles and stews. Marmite is often paired with cheese, and it has found its way into food service outlets like Starbucks, where a cheese and Marmite panini is offered in the UK. Furthermore, Marmite's taste has been incorporated into other snack items such as Walkers Crisps and certain brands of rice cakes and biscuits.
Beyond its traditional uses, Marmite has been utilised in a variety of inventive recipes. Celebrity chefs such as Nigella Lawson and Heston Blumenthal have created Marmite-flavoured recipes, while a 2020 Instagram campaign encouraged fans to share their unique Marmite-based dishes, from roast potatoes to beef Wellington.
Manufacture and Nutritional Information
The process of making Marmite involves autolysis, where yeast cells are made to self-destruct by adding salt to a suspension of yeast. The mixture is then heated and the husks sieved out to ensure a smooth product. While the exact recipe is a closely guarded secret, the primary ingredients of Marmite include glutamic acid-rich yeast extract, salt, vegetable extract, and spice extracts.
Marmite is a rich source of B vitamins, including thiamin (B1), riboflavin (B2), niacin (B3), and folic acid (B9). Artificial enrichment is used to add Vitamin B12, an essential nutrient for vegans. Despite its high sodium content, Marmite's nutritional benefits continue to be lauded. However, due to its tyramine content, Marmite should be avoided by those taking certain antidepressants.
Marmite's Cultural Significance and Advertising Legacy
Marmite's cultural influence is reflected in its long history of advertising campaigns, which initially emphasised the spread's health benefits. However, by the 1990s, the company had embraced Marmite's polarising reputation, launching the now-infamous "Love it or Hate it" campaign.
The user is a high school student who wants to learn more about solar energy and its advantages and disadvantages. They also want to know how they can incorporate solar energy into their daily life.
- Marmiteen.wikipedia.org
