Vegemite
Vegemite (/ˈvɛdʒɨmaɪt/ vej-ə-myt[2][3]) is a dark brown Australian food paste made from leftover brewers' yeast extract with various vegetable and spice additives developed by Cyril P. Callister in Melbourne, Victoria in 1922.[4]
A popular spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries, Vegemite is similar to British, New Zealand and South African Marmite, Australian Promite, Swiss Cenovis and German Hefeextrakt. With the brand now owned by American company Mondelēz International, other Australian-owned spreads have entered the market to provide an alternative, such as the yeast-based AussieMite and Ozemite products.
Vegemite is salty, slightly bitter and malty, and rich in umami – similar to beef bouillon.
History[edit]
In 1919, following the disruption of British Marmite imports after World War I and prior to the introduction of Vegemite, Callister's employer, the Australian company Fred Walker & Co., gave him the task of developing a spread from the used yeast being dumped by breweries. Callister had been hired by the chairman Fred Walker.[5] Vegemite was registered as a trademark in Australia that same year. Callister used autolysis to break down the yeast cells from waste obtained from the Carlton & United brewery. Concentrating the clear liquid extract and blending with salt and celery and onion extracts[6] formed a sticky black paste.
Fred Walker's company first created and sold Vegemite in 1922.
Following a nationwide competition with a prize of £50 (2010:$3,527) to find a name for the new spread, the name "Vegemite" was selected out of a hat by Fred Walker's daughter, Sheilah. The winners, local sisters Hilda and Laurel Armstrong (aged 18 and 20 at the time) of Albert Park, Victoria were known as 'The Vegemite Girls' for the rest of their long lives.[7] Vegemite first appeared on the market in 1923 with advertising emphasising the value of Vegemite to children's health but failed to sell very
A popular spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries, Vegemite is similar to British, New Zealand and South African Marmite, Australian Promite, Swiss Cenovis and German Hefeextrakt. With the brand now owned by American company Mondelēz International, other Australian-owned spreads have entered the market to provide an alternative, such as the yeast-based AussieMite and Ozemite products.
Vegemite is salty, slightly bitter and malty, and rich in umami – similar to beef bouillon.
History[edit]
In 1919, following the disruption of British Marmite imports after World War I and prior to the introduction of Vegemite, Callister's employer, the Australian company Fred Walker & Co., gave him the task of developing a spread from the used yeast being dumped by breweries. Callister had been hired by the chairman Fred Walker.[5] Vegemite was registered as a trademark in Australia that same year. Callister used autolysis to break down the yeast cells from waste obtained from the Carlton & United brewery. Concentrating the clear liquid extract and blending with salt and celery and onion extracts[6] formed a sticky black paste.
Fred Walker's company first created and sold Vegemite in 1922.
Following a nationwide competition with a prize of £50 (2010:$3,527) to find a name for the new spread, the name "Vegemite" was selected out of a hat by Fred Walker's daughter, Sheilah. The winners, local sisters Hilda and Laurel Armstrong (aged 18 and 20 at the time) of Albert Park, Victoria were known as 'The Vegemite Girls' for the rest of their long lives.[7] Vegemite first appeared on the market in 1923 with advertising emphasising the value of Vegemite to children's health but failed to sell very