I have always joked that after the bombs drop, the cockroaches will be sitting around eating Marmite. It turns out both halves of that joke are half-true. Cockroaches really are more radiation-tolerant than us, though they are nowhere near the best in the insect world, and they would not survive ground zero anyway. Marmite, meanwhile, is genuinely one of the hardest foods on the planet to kill. I checked the science on both.
Marmite Articles
Explore our collection of articles about Marmite, Britain's most divisive spread.
Showing articles tagged with: foodscience | View all articles
What is Marmite actually made of? A look at the ingredients list, in plain English
The eight things on a Marmite jar's label, in plain English: yeast extract, salt, vegetable juice, spice extracts, and the B vitamins added since the 1930s. The brewing connection, the B12 question, and what is not in the jar.
How long does Marmite last, and does it ever actually go off?
How long Marmite lasts opened and unopened, why the salt and low water content make it nearly impossible to spoil, whether it belongs in the fridge (it does not), and the three signs that a jar should actually be binned.
Why a teaspoon of Marmite makes everything taste better: the umami multiplier
There is a real reason a teaspoon of Marmite turns a flat stew into something with depth. It is umami synergy, discovered in 1957: glutamates and certain nucleotides multiply each other rather than add. Marmite is pure glutamate looking for a partner.
On the material properties of Marmite
From The Daily Grind Interesting stuff, Marmite. I recently started a large new jar, and apart from the seasonal shock at how damned expensive the stuff is, I find myself musing on the yeasty material's viscosity. As one does.
Page 1 of 1
