How its made
The basic production method has changed little since
Marmite was first invented. Basically, the used brewer's yeast is broken down to release soluble amino acids and proteins. This soluble material is then concentrated and filtered a few times before going through a unique (and top secret) process for flavour development.
At the end of all this, we end up with yeast extract paste - nearly
Marmite but not quite. The finishing touches make all the difference. We add an extra blend of vitamins, vegetable and spice extracts to create the taste your mouth adores!
Vitamins and their connection to health were discovered in the early twentieth century.
English scientist, Dr William Fletcher was researching the causes of beri-beri when he discovered that eating unprocessed rice helped to prevent the disease, while processed rice did not. Dr Fletcher realised that special nutrients (or vitamins) could be found in the husks of rice grains.
However, it wasn't until 1912 that Polish scientist Cashmir Funk named those special nutrients "vitamines" after "vita" meaning life and "amine" from the vitamin thiamine. Later on the word was shortened to "vitamin."
It's because we add a special vitamin blend to
Marmite, enhancing the naturally nutritious yeast that's already there, that you can be sure
Marmite's good for you.
Plus, we think toast with
Marmite tastes better than most vitamin pills...
B vitamins benefit your body in all sorts of ways. They help regulate the kidneys, liver and nervous system as well as assisting with skin disorders and boosting energy...
Anyone for a dance?
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