Vegemite vs. Marmite: The Great Yeast Spread Standoff

Alright, quick word association game: I say Australia - you say… beaches? Kangaroos? Giant spiders? Fair enough!
But for a lot of Aussies (and honorary Aussies), there’s only one true answer: Vegemite.
That thick, salty, black-as-night spread that confuses the rest of the world but feels like home on a slice of toast.

And then there’s Marmite. A legend in its own right, born in the UK, equally controversial, and proudly marching under the same “you either love it or you hate it” banner. If you’re living abroad and feeling a bit homesick, these little jars of yeasty weirdness might just be your emotional support condiment.

So what’s the deal? Is one better than the other? Or are they basically the same thing with different accents?

Let’s settle this once and for all (or at least pretend we can).

First things first: what is this stuff?

If you’re new to the world of yeasty spreads, here’s a quick primer: both Vegemite and Marmite are made from leftover brewers’ yeast. Sounds weird, tastes… well, that depends on who you ask. But technically, they’re packed with B vitamins, salt, umami, and a little bit of magic.

Vegemite? Thick, dark, and unapologetically salty. Marmite? A touch runnier, slightly sweeter, and some say, more complex. If Vegemite is a bold statement, Marmite is a dramatic monologue.

A quick history bite

Let’s rewind.

Marmite has been around since the early 1900s, thanks to a German scientist who figured out that brewer’s yeast wasn’t just brewery sludge, it was edible. The Brits ran with the idea, slapped it in ceramic jars (and later glass), and made it a pantry staple.

Vegemite, on the other hand, was Australia’s comeback kid. Created in the 1920s by a food technologist named Cyril Callister for the Fred Walker Company (which later teamed up with Kraft), it didn’t take off right away. People were loyal to Marmite, even Down Under. But after a few name changes, a massive marketing push (including a jingle so catchy it stuck for decades), and some good old national pride, Vegemite became as Australian as lamingtons and cheeky AFL chants.

The ingredient lowdown (a.k.a. the fine print)

Here’s where things get nerdy. While both spreads start with yeast extract, the details vary:

Vegemite includes:

• Yeast extract (from barley and wheat)

• Salt

• Malt extract (from barley)

• Some colour, spice extract (with celery), and a hit of folic acid

• But notably, no vitamin B12

Marmite, however, mixes it up with:

• Yeast extract (from barley, wheat, oats, and rye)

• Vegetable juice concentrate

• Natural flavouring (also with celery)

• And crucially a solid dose of vitamin B12

The verdict? If you’re trying to up your B12 levels, Marmite wins. A single 8g portion covers roughly 80% of your recommended daily allowance. That’s a lot of nutritional punch on a piece of toast.

Taste test: a spreadable showdown

Alright, let’s talk about the real reason people argue about these spreads: the flavour.

Vegemite is thicker, darker, and more like tar (in the best way). It has a rich, almost malty taste and sticks to your toast like it means business. It’s intense but not aggressive, sort of like your mate who always shows up early to brunch and brings snacks for the group.

Marmite, meanwhile, spreads easier and hits your taste buds with a bit more tang and bitterness. The extra grains (oats and rye) might explain the sharper bite. Some people find it a little funkier. Others say it has “more personality.” Interpret that however you like.

A visual comparison? Vegemite is like dark chocolate; Marmite’s more milk chocolate vibes. Still chocolate, but your tongue notices the difference.

Nutritional quickie (per 100g, because math is fun)

Key takeaway? Marmite is sweeter and more caloric; Vegemite is leaner and saltier. And again—Marmite is your go-to if you’re chasing that B12 boost.

So… which one should you buy? 

Let me put it this way: 

• If you grew up with Vegemite, Marmite will always taste like the wrong cousin at a family barbecue.

• If you love Marmite’s punch and want the extra B12? You’re in the right camp.

• Never tried either? Start with a tiny scrape on buttered toast. Don’t go in blind with a spoon. That’s a rookie mistake, and we don’t want your tastebuds filing complaints.

Honestly, there’s no winner here. It’s all about personal taste.

Final thoughts from the expat pantry

Living far from home often means letting go of the little things: that brand of chips you loved as a kid, the weird cereal with a cartoon mascot, or yes, your favourite spread that your Dutch housemate thinks smells like soy sauce and engine oil.

But that’s what we’re here for. Whether you’re Team Vegemite or Team Marmite (or still deciding), we’ve got both on the shelves at Kelly’s Expat Shopping.

Come grab a jar, or grab both, have a taste-off, and let the condiment chaos begin.

Love it? Hate it? Can’t tell the difference but eat it anyway? Either way, we’d love to hear which side you’re on.