Marmite vs Vegemite

These two food feeds are prepared from leftover brewers’ yeast extract with diverse vegetable and spice additions. They might look the same at first glance, but any difference at all?

Yes, there are a plethora of differences, as a matter of fact. Despite the resemblances in the two feeds, Marmite and Vegemite taste very different from each other. Whether you like one more than the other is an issue of subjective preference.

From an objective perspective, each yeast spread stands on its own as they both have their distinct qualities.

Differences between Marmite and Vegemite


Marmite — so-called after a kind of French cooking pot — was developed in the late 19th Century by German scientist Justus Freiherr von Liebig, the acclaimed “father of the fertilizer industry” who also started the Oxo stock cube franchise.

The Marmite Food Extract Corporation began canning the black paste in Burton upon Trent in 1902. It began with an additional factory in London in 1907 before a milder edition was sent out to Australia and New Zealand. The feed, which is abundant in Vitamin B, was put into soldiers’ supplies during World War One.

Marmite is so loved that statistics assert that 25% of Britons carry Marmite along with them when going out of the country. Marmite has also disclosed a new brand of the spread, Marmite XO; it is an old edition of the original and is said by the older ones to taste more like the Marmite of their youth.

Marmite enthusiasts will explain to you that it is nice on or in almost anything. The spread has a thick, salty flavor, which is utilized sparingly. Marmite is prepared from yeast extract, a derivative of the beer brewing industry, and a vibrant fountain of the vitamin B complex.

Like many Australian civilizations, Vegemite was essentially a swiping of the British original.
A Melbourne chemist called Cyril Percy Callister formulated Australia’s own salty, ebony paste in 1919 after the importation of Marmite was interrupted by the War, manipulating offcuts from the Carlton & United Brewery combined with salt, celery, and onion extracts.

Essentially, vegemite originated from Australia and is a sturdy, black yeast extract spread.
The distinction is that vegemite has expanded flavors, like vegetables and spices plus tinting and other supplements.

Like Marmite, it is dispersed on sandwiches, crackers, and toast; but in Australia, Vegemite is also utilized as a stuffing for pastries.

Marmite vs Vegemite Taste

The taste of both spreads can be put together in two words: ‘strong’ and ‘salty.’
But they’re certainly not just the exact product badged in unique jars. The first thing you will observe is the impression.

Vegemite is ebony black with a coarse texture identical to other pastes like peanut butter. In contrast, Marmite has a more burnt brown color and a density similar to that of syrup, like honey or molasses, or dissolved chocolate.

But then, there is a subtle distinction in taste. Vegemite is more severely astonishing to taste than Marmite, which has a more delicate flavor and even a subtle sweetness related to its meatier Aussie relation.

The black stuff makes the eyes of people who are only tasting Vegemite for the first time water, but the difficulty with those flavor tests is that amateurs spread it thickly like jam or mayonnaise, but it shouldn’t be so.

Both spreads should be thinly grazed onto a buttered piece of toast or bread, not dispersed on an inch thick, or utilized to strengthen saltiness in dishes like bolognese or Scotch eggs. Marmite is occasionally added to steaming water in the UK to create a hot drink like Bovril or mixed with cheese in sandwiches.

Aussies are also enthusiastic about blending their Vegemite with cheese, especially in entangled bread, recognized as a ‘cheesy-mite scroll.’ Even with smacked avocado, the nation’s largely divisive dish. It is vegan, kosher, and halal.


Marmite’s first advertisements earned the most of its Vitamin B, cashing in on the brand’s healthful reputation during the War. In the 1980s, a military platoon shouted in unison the slogan “My mate, Marmite,” and by the ’90s, the trademark grasped its divisive disposition with the “Love it or hate it” movement.

The adjective ‘marmite’ has even passed into British dictionaries, “used in connection to something that is inclined to provoke strongly optimistic or pessimistic responses rather than indifference.”

On the other hand, Vegemite created one of the vastly memorable jingles in Australian advertising records in the 1950s: ‘Happy Little Vegemites,’ a short verse so catchy it’s still prevailing and getting repurposed for commercials half a dozen decades later.

The Battle of the Spreads – Marmite or Vegemite?

It is known that the taste of Vegemite is more severe than Marmite and should, consequently, be used even more sparingly than its British sibling. There are many less known ways to relish both spreads, including flavoring popcorn, combined with congee, and even mixed into brownies.

Australian Vegemite is created by combining yeast with onion, salt, and celery derivatives. All these components deliver a ‘vegetable’ spice and signature to this black spread with a dense thickness.
There is a crucial disagreement in some of the main components.

While the yeast derivative in vegemite is from wheat and barley, it’s from wheat, barley, rye, and oats in Marmite. The former has a malt derivative and is rich in vitamin B1 and B2. Marmite, however, has vegetable liquid concentrate and is abundant in vitamin B12 and vitamin B3. Both have salt, riboflavin, thiamin, niacin, and folic acid.

In addition to the saltiness in Marmite, which harmonizes with a subtle sweetness, it has a smooth and silky texture. Vegemite, on the other hand, has a bitterness. The yeasty flavor comes through with the umami, one of the five essential senses that bring a bit of a meaty flavor to food.

Some might argue that Vegemite’s scent is narrowly off-putting, and the taste it leaves on the tongue is not enticing, but this is not an established opinion.


It is tough to proclaim an obvious champion in the battle of Marmite vs. vegemite. The spreads have unique, diverse qualities, details, tastes, flavors, and usage techniques.
In fact, some folks have taken both variations and then chosen one of them as per their taste, likings, and choices.

Leave a comment