Marmite: Definition

January 23, 2011 by USA Post 

Marmite, Marmite is the name given to two similar spreads: the British original version, first produced in the United Kingdom and later South Africa, and a version produced in New Zealand. Marmite is made from yeast extract, a by-product of brewing beer.

The British version of the product is a sticky, dark brown paste with a distinctive, powerful taste, which is extremely salty and savory with umami qualities. This distinctive taste is reflected in the marketing slogan of British society: “love it or hate.” It is similar to the Australian Vegemite and Swiss Cenovis.

The product identifier was originally British (1902), but a version with a different flavor [1] was manufactured in New Zealand since 1919, and this is the dominant version in New Zealand, Australia and Pacific Islands.

The picture on the front of the British jar shows a “pot”. (In French: [? My set]), a French term for a large, covered earthenware or metal cooking pot [2] British Marmite was originally supplied in earthenware pots, but since the 1920s was sold in glass jars that approximate the shape of such pots. [3] A thinner version in flexible plastic pots was introduced in March 2006.

The Marmite Food Extract Company was incorporated in Burton upon Trent, Staffordshire, England, in 1902, with Marmite as its main product, and Burton, the site of the first plant. The yeast by-products necessary for the dough from the largest brewer at the time, Bass Brewery. In 1907 the product became successful enough to justify building a second factory at Camberwell Green in London [4].

In 1990, Marmite Limited, which became a subsidiary of Bovril Limited-was bought by CPC International Inc., which changed its name to Best Foods Inc. in 1998. Best Foods Inc subsequently merged with Unilever in 2000, and Marmite is now a brand owned by Unilever.

Initially, Marmite was popular with vegetarians as a meat-free alternative to beef extract products such as Bovril, which were popular in the late 19th and 20th. [Citation needed]

Marmite is traditionally eaten as a tasty spread on bread, toast, crackers and digestive biscuits. [Citation needed] Because of its concentrated flavor, it is usually very scattered with butter or margarine. Marmite can also be made in a glass of winter by adding a teaspoon to a cup of hot water a bit like Bovril.

In 2003, Absolute Press published Paul Hartley, The Marmite Cookbook, containing recipes and suggestions on how to blend Marmite with other food

Although the actual process is secret, the general method for producing yeast extract at a commercial scale is to add salt to a suspension of yeast, which makes the solution hypertonic, which leads to the cells shrivel, this triggers “autolysis” in which the yeast self-destructs. Yeast cells die are then heated to complete their distribution, and since the yeast cells have walls of the hull, which would harm the fineness of the final product, the balls are sieved. As with other yeast extracts, Marmite contains free glutamic acid, which are similar to monosodium glutamate (MSG).

Advertising campaigns were first highlighted the spread Marmite healthy nature, extolling it as “The spread of grow, you will never grow out of it.” During the 1980s, the spread was published with the slogan “My mate, Marmite,” sung in television commercials by a platoon of the Army. (. The spread was a vitamin supplement standard British-based prisoners German war during the Second World War) In the 1990s, another strand entered the marketing efforts of the company; distinctive and powerful taste Marmite had won as many detractors as it had fans, and it was commonly known to produce a polarization “love / hate” consumer reaction. Modern advertisements play on this, and Marmite runs a site with double walls with two URLs, I love and I hate Marmite Marmite, where people can share their experiences Marmite and are strongly encouraged to contribute to this debate, as requested by the registration form I Hate Marmite. [Via wikipedia]

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