Damon Mcknight
Marmite is a savoury spread that is popular in the United Kingdom and Australia. It is made from brewer's yeast extract, which is a by-product of beer brewing. While Marmite is not labelled as gluten-free, there is some debate about whether it is suitable for those with gluten intolerance or coeliac disease. The spread is typically consumed in small quantities, and the gluten content is considered low, so it may not pose a problem for those with gluten sensitivities. However, official guidelines and testing results indicate that Marmite contains more than 20 parts per million (ppm) of gluten, which exceeds the limit for a gluten-free classification. As such, individuals with coeliac disease or gluten sensitivity are generally advised to avoid Marmite.
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What You'll Learn
Marmite's ingredients and manufacturing process
Marmite is a British savoury food spread based on yeast extract, made from the by-products of beer brewing (lees). The main ingredient of Marmite is yeast extract, which contains a high concentration of glutamic acid. It also contains salt, vegetable extract, spice extracts, and celery extracts, along with vitamins such as riboflavin, folic acid, and vitamin B12. Vitamin B12 is added through artificial enrichment, while riboflavin and folic acid are added to the naturally occurring amounts.
The process of making Marmite on a commercial scale involves adding salt to a suspension of yeast, making the solution hypertonic, which causes the yeast cells to shrivel and self-destruct through autolysis. The dying yeast cells are then heated to complete their breakdown, and as yeast cells have thick cell walls, they are sieved out to ensure the smoothness of the end product. The remaining liquid is simmered for a few hours until it turns into a thickened mixture. This mixture is then filtered again to create a paste, which is transferred to huge vats until needed.
Once the paste passes the quality taste test, it is warmed to 40 degrees Celsius to achieve a runnier consistency for pumping to the production line. The final part of the process involves filling the iconic Marmite jars, which are manufactured in Germany. The jars are thoroughly inspected for flaws or foreign objects, blasted with air to remove any dust, and then filled with Marmite before being screwed shut. The jars then move to the labelling section, where the recognisable label is added, after which they are packed onto pallets and distributed.
While the exact recipe for Marmite is a closely guarded secret, some have speculated that the 'vegetable extract' in the flavouring process may include celery, carrots, and even turnips.
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Is Marmite safe for coeliacs?
Marmite is a dark, savoury spread popular in the United Kingdom. It is made from brewer's yeast extract, which is a by-product of beer brewing. While Marmite is not labelled as gluten-free, it is important to understand the context behind this statement for coeliacs.
Firstly, it is worth noting that the ingredients and manufacturing processes of Marmite have not changed over time. However, recent information from the makers of Marmite indicates that despite thorough washing, the product may contain slightly more than 20 parts per million (ppm) of gluten, which is the standard defined by law. This amount of gluten is considered low and would meet the criteria for the old international Codex standard for "gluten-free" (below 200 ppm) and the EU regulatory limit for "very low gluten" (less than 100 ppm).
It is important to understand that coeliacs react adversely to the actual amount of gluten consumed rather than the concentration in the product. Marmite is typically consumed in very small quantities, with a recommended portion size of just 4 grams. Therefore, it is unlikely that the low concentrations of gluten in Marmite would pose a problem for coeliacs under normal circumstances.
Additionally, the Food and Drink Directory of Coeliac UK includes Marmite in the second section, which consists of foods that do not include any ingredients containing gluten. According to Coeliac UK, all foods listed in this directory are suitable for people with coeliac disease, even if they are not labelled as gluten-free.
While the information provided offers insights into the gluten content of Marmite, it is always advisable for individuals with coeliac disease or gluten sensitivity to exercise caution. If in doubt, consulting a healthcare professional or seeking alternative gluten-free options may be the best course of action.
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Gluten-free labelling laws in Australia
In Australia, gluten is identified as one of the top eleven allergens under the Food Standards Code. Food Standards Australia New Zealand (FSANZ) defines a 'gluten-free' claim as a nutrition content claim. Businesses making such a claim need to ensure their product contains no detectable gluten. This differs from other countries like the US, UK, and EU, where gluten-free products can contain up to 20ppm of gluten. Australia has stricter legislation, only accepting products with no detectable gluten.
The Food Standards Code also specifies that terms like 'no added gluten', 'gluten-friendly', 'gluten removed', 'coeliac-friendly', or '99% gluten-free' are not permitted. Additionally, the use of disease names on food packaging or advertising is not allowed unless it appears within the logo of a reputable endorsing body. For example, the term 'coeliac' can only be used if the product is endorsed by Coeliac Australia and incorporated into their Trade Marked Endorsement logo.
According to Coeliac Australia, products at risk of genuine cross-contact with gluten should not be labelled as gluten-free. However, it is possible to use the same facility or equipment for gluten-containing and gluten-free products during manufacturing and packaging, provided correct allergen management processes are followed. The VITAL tool developed by the Allergen Bureau can assist in assessing allergen risks.
When it comes to allergen labelling, wheat-derived ingredients must be declared, but only if they contain gluten. Wheat-derived glucose is exempt from mandatory allergen declaration if gluten levels are below 20ppm. Coeliac Australia considers this safe for gluten-free diets. Mandatory summary statements must also be provided, summarising the allergens, including gluten, and their source ingredients.
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The history of Marmite
Marmite was invented in the late 19th century by German scientist Justus von Liebig, who discovered that leftover brewer's yeast could be concentrated, bottled, and eaten. In 1902, the Marmite Food Extract Company was established in Burton upon Trent, Staffordshire, England, with Marmite as its main offering. The yeast needed for the paste was supplied by Bass Brewery.
By 1907, Marmite had become successful enough to warrant the construction of a second factory in Camberwell Green, London. In 1908, the Sanitarium Health Food Company obtained the sole rights to distribute the product in New Zealand and Australia. By 1912, the discovery of vitamins gave Marmite another boost, as the spread is a rich source of the vitamin B complex. During World War I, when vitamin B1 deficiency beriberi was common, Marmite was included in British soldiers' rations, further increasing its popularity.
After World War I interrupted supply from England, Sanitarium began manufacturing Marmite under license in Christchurch, New Zealand, in 1920, using a modified version of the original recipe, including sugar and caramel. In the 1930s, Sanitarium began experimenting with different recipes, and the uniquely flavored New Zealand-style Marmite was manufactured from the 1940s.
Due to shortages of Marmite exports to Australia as a result of the First World War, Vegemite was developed in the early 1920s by Cyril Callister for Fred Walker and Co. It is now distributed in many countries, and AussieMite is sold in Australia. Other products include OzeMite, Cenovit, Vitam-R, Cenovis, Vegex, and various own-branded yeast extracts sold by supermarkets in the United Kingdom.
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Testing Marmite for gluten
Marmite is a yeast extract spread that is extremely popular in the United Kingdom. It is made from brewer's yeast, which is a by-product of the beer brewing process and may be contaminated with malt and grain. This means that Marmite may contain gluten, which could be dangerous for people with coeliac disease or non-coeliac gluten sensitivity.
Marmite was assessed for gluten contamination as part of preliminary testing for a planned larger study on yeast extract derived from brewer's yeast. An unopened 125g container of Marmite manufactured by Unilever in the UK was sent to the Food Allergen Research and Resource Program at the University of Nebraska. The product was tested in duplicate using both the standard R5 sandwich ELISA and the competitive R5 ELISA.
The results of the testing showed that Marmite contained approximately 28-31 ppm of gluten, with the sandwich R5 ELISA extractions showing slightly higher levels of gluten than the competitive R5 ELISA extractions. These results are higher than the recently introduced EU regulatory limit for "gluten-free" (less than 20ppm) but meet the criteria for the old international Codex standard for "gluten-free" (below 200ppm).
It is important to note that the testing was performed on only one container of Marmite, and the gluten content may vary between batches. Additionally, while the gluten content is low, it is still present, and those with coeliac disease or gluten sensitivity may react adversely even to small amounts of gluten.
Until more research is done on the gluten content of Marmite and its potential effects on those with gluten sensitivities, it is recommended that those with coeliac disease or gluten intolerance avoid consuming Marmite.
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Frequently asked questions
No, Marmite is not gluten-free. Its major ingredient is an extract from brewer's yeast arising from beer-making, which may contain gluten.
Marmite contains more than 20 parts per million (ppm) of gluten. This exceeds the EU regulatory limit for "gluten-free" products, which is less than 20ppm.
No, people with coeliac disease or non-coeliac gluten sensitivity should avoid eating Marmite due to its gluten content. However, since Marmite is consumed in very small quantities, it is unlikely that low concentrations of gluten in the product would cause a problem for coeliacs under normal circumstances.
Yes, there are gluten-free yeast extract alternatives available that are suitable for people with coeliac disease or gluten sensitivity. These products are typically labelled as gluten-free and are made using gluten-free ingredients.
![Marmite 125g (South Africa) by Unilever Bestfoods UK [Foods]](https://m.media-amazon.com/images/I/81uUrjAHIBL._AC_UL320_.jpg)
