What is the major ingredient in the British foodstuff "Marmite"?

The major ingredient in the British foodstuff Marmite is yeast extract. It is a dark, intensely savoury spread made largely from concentrated yeast left over from brewing beer. Salt and other flavouring ingredients are also included, but yeast extract gives Marmite its distinctive taste.

Marmite’s history is closely tied to Britain’s brewing industry. In the late 19th century, German scientist Justus von Liebig showed that brewer’s yeast could be concentrated and eaten. The Marmite Food Extract Company began producing the spread commercially in Burton upon Trent in 1902, using yeast from local breweries.

Yeast extract is rich in naturally occurring glutamic acid, which contributes umami—the savoury flavour also associated with foods such as soy sauce, mushrooms, and Parmesan cheese. Marmite is commonly spread thinly on toast, stirred into gravies, or used to deepen the flavour of soups and stews.

Marmite is often confused with Vegemite, its Australian relative. Both are yeast-extract spreads, but they have different recipes and flavours. New Zealand Marmite is also a separate formulation from the British product.