Yeast resistance: Marmite

Marmite is a thick, black yeast extract product. Around 25 million jars are sold every year.

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Marmite was invented in the late nineteenth century by Justus von Liebig, a German scientist.

The Marmite Food Extract Company was incorporated in Britain in 1902, headed by a retired German sugar merchant called Frederick Wissier. Marmite was initially produced at Mincing Lane, London.

By 1906 production had been relocated to a disused malt house at Cross Street in Burton upon Trent, and a Mr Schmidt was manager of the company. Mincing Lane House, London, became the company headquarters. As a centre of British brewing,   provided ample supplies of yeast, the principal ingredient of Marmite.

The product’s reputation grew as a health product, and during the First World War it was added to soldiers’ rations to prevent Vitamin B1 deficiency.

Following the death of the company’s first chairman, Marmite was acquired by Bovril in 1924.

In 1927 a second factory was opened at Vauxhall, London.

The Burton factory relocated to Wellington Road, Burton, in 1952.

The Vauxhall factory closed in 1967.

Unilever, the Anglo Dutch consumer goods company, acquired Marmite in 2000.

In 2006 a less viscous version of Marmite was launched in squeezy bottles.

As of 2015, the Burton factory produces 25 million jars of Marmite every year. Around 15 percent of the total is exported, mostly to former British colonies. Sri Lanka is a major market, where it is mixed into porridge.

A mixture of ale and lager yeasts are used to create Marmite. Much of the yeast is still sourced from the Molson Coors (formerly Bass) and Marston’s breweries in Burton. The automated factory employs around 60 people. Marmite is matured for seven days before it is sold.

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