Every jar of Marmite contains a story that begins not in a kitchen, but in a laboratory. In the late 19th century, the brilliant German scientist Justus von Liebig made a peculiar discovery: the sludgy, leftover yeast from the beer brewing process could be concentrated, bottled, and, most surprisingly, eaten.

For brewers, this yeast was little more than a nuisance to be disposed of. For von Liebig, it was a potential food source, rich in B vitamins and savoury flavour. The idea, however, did not immediately take off.

It was not until 1902 that the Marmite Food Company was established in Burton-on-Trent, Staffordshire, a town already famous for its breweries. They took von Liebig's discovery and perfected the process, turning the brewing by-product into the sticky, black gold we know today. It was a masterstroke of British ingenuity, turning one industry's waste into another's treasure.

Source: https://en.wikipedia.org/wiki/Marmite, https://www.gamberorossointernational.com/news/food-news/the-story-of-marmite-the-english-love-it-or-hate-it-spread/