In the late 19th century a scientist named Justus von Liebig discovered that brewer’s yeast could be concentrated, conserved, and eaten. Officially, the production of this sticky, thick spread started in 1902, when the Marmite Food Company was founded in Burton-on-Trent, Staffordshire.

The product was originally sold packed in earthenware pots and in the 1920s they were replaced with glass jars that are still used today. In 1908, the New Zealand company Sanitarium Health and Wellbeing bought the rights to sell Marmite, but they slightly altered its taste by adding caramel and sugar.

Today a well-known international food item, Marmite is mainly consumed as a spread on various baked products or as an accompaniment to cheese or Asian congee. In New Zealand, a firm favorite is a sandwich that combines bread, Marmite, and potato chips.

The Australian counterpart to the British Marmite is called Vegemite - its color is darker and the texture is thicker than Marmite.