Do Kiwis eat Vegemite or Marmite?

New Zealanders may sometimes disparage things Australian, but they love Vegemite. This dark brown, yeast-based spread was developed in Australia in 1923 as a local product when Marmite, imported from England, was in short supply.

Do Australians prefer Vegemite or Marmite?

Virtually unchanged from Callister’s original recipe, Vegemite now far outsells Marmite and other similar spreads in Australia. The billionth jar of Vegemite was produced in October 2008. Vegemite was also produced in New Zealand for over 50 years, but as of August 2006 New Zealand production had ceased.

Do New Zealanders eat Marmite?

Marmite is made from yeast extract, a by-product of beer brewing. It is similar to the British Marmite, but the two products are made by different companies (the UK version is made by Unilever). Marmite has been manufactured in New Zealand since 1919….Marmite.

	Niacin
per 100 g	50.0 mg
per 5 g serving	2.5 mg
25\%

Is Marmite popular in Australia?

Marmite and Vegemite are well-loved in the United Kingdom, Australia, and New Zealand, but if you’re not from one of those countries, you have possibly never tasted or even heard of this spread outside of pop culture references.

Which is saltier Marmite or Vegemite?

The flavour of both spreads can be summed up in two words: ‘strong’ and ‘salty’. And there is a slight difference in taste — Vegemite is more intensely gobsmacking than Marmite, which has a milder flavour and even a slight sweetness compared to its meatier Aussie cousin.

Which is stronger Marmite or Vegemite?

Is Vegemite older than Marmite?

Down under, Vegemite reigns supreme. Vegemite began in 1922 when Dr. Cyril P. Callister developed a smooth, spreadable paste out of brewer’s yeast that he called “Pure Vegetable Extract.” Marmite was already being sold in Australia, but after some time and a failed rebranding effort in 1928, Vegemite came out on top.

Is Vegemite saltier than Marmite?

Marmite has a saltiness to it, which balances with a slight sweetness, and has a smooth and silky texture. (Marmite XO has a denser, richer flavor and is darker than the original. Its texture is thicker and stickier.) Vegemite is salty as well, but also has a bitterness to it.

Does Vegemite and Marmite taste the same?

What they taste like. The flavour of both spreads can be summed up in two words: ‘strong’ and ‘salty’. And there is a slight difference in taste — Vegemite is more intensely gobsmacking than Marmite, which has a milder flavour and even a slight sweetness compared to its meatier Aussie cousin.

What is more popular Vegemite or Marmite?

It turns out Marmite reigns supreme, but not by much – 53.1 per cent of people voted for the spread. Over 7500 people voted in the poll revealing each region’s favourite spread, and places like Otago, Hawke’s Bay, Nelson and Tasman preferring the yellow jar.

Do kiwis eat marmite or Vegemite?

They prefer Vegemite. However, Kiwis don’t have access to genuine Marmite. They have a locally manufactured substance that goes by the name “Marmite” but has nothing to do with the original yeast extract-based comestible that was invented in the UK.

What is the difference between Vegemite and Australian Vegemites?

The Australian Vegemite. Vegemite is from Australia (though it is also available in the U.K.) and is also a thick, black yeast extract spread. The difference is that Vegemite has added flavors—like vegetables and spices—as well as coloring and other additives.

What is the difference between Marmite XO and Vegemite?

Marmite has also released a new spread, Marmite XO; it is an aged version of the original and said by some to taste more like the Marmite of their childhood. Vegemite is from Australia (though it is also available in the U.K.) and is also a thick, black yeast extract spread.

Where does Vegemite come from?

Like so much of Australian culture, Vegemite was basically a rip-off of the British original. A Melbourne chemist by the name of Cyril Percy Callister developed Australia’s own salty black paste in 1919 after Marmite imports were disrupted by the War, using offcuts from the Carlton & United Brewery blended with salt, celery and onion extracts.