Marmite vs. Bovril: Which savoury spread are you stacking up?

Love them or hate them, Bovril and Marmite have been staples in the pantry for decades, each earning a reputation for their distinct flavours.

What was once part of the ‘essentials groceries’ list, these two savoury spreads have now become a ‘think-twice’ item on the list due to their increased prices and limited stock available in stores. But when it comes to health, how do these savoury spreads stack up and what is the better choice?

Let’s take a look at some of the key differences and similarities between Bovril and Marmite…

What is Bovril?

Bovril, created in the 1870s by Scotsman John Lawson Johnston, started as a beef extract made to preserve nutrition on long journeys.

Primarily made from beef extract with some yeast extract and salt, it’s a rich, savoury spread with a salty, umami (delicious savoury taste in Japanese), flavour reminiscent of dried beef. Although commonly used as a spread, it’s also popular as an addition to soups and stews.

Traditional Bovril is not vegan-friendly due to its reliance on beef extract.

What is Marmite?

Marmite, first invented by German scientist Justus von Liebig in 1902, is made primarily from yeast extract. Marmite’s distinctive flavour comes from its yeast base, giving it a salty, umami-rich taste with a slightly bitter bite. It was initially developed to prevent waste by utilising leftover yeast from brewing beer.

Marmite is safe for vegans, making it a popular choice among plant-based eaters.

Similarities between Bovril and Marmite

1. Flavour profile: Both spreads have a bold, salty, and savoury flavour, thanks to their high salt content and presence of yeast extract. Their potent umami flavours make them great seasonings in soups, stews, and pies.
2. Consistency: Bovril and Marmite share a syrupy, honey-like texture that makes them easy to spread or mix into dishes.
3. Versatility: Both spreads can enhance the taste of a variety of dishes. While Bovril is often used as a substitute for beef stock, Marmite adds depth with its unique savoury, salty flavour.

Differences between Bovril and Marmite

1. Base ingredients: The most significant difference is in their ingredients. Bovril’s beef extract gives it a meatier taste, whereas Marmite relies solely on yeast extract, offering a more pronounced bitterness in flavour.
2. Usage: Bovril’s meaty flavour allows it to double as a hot drink or stock alternative, making it more versatile in savoury cooking. Marmite, however, shines as a spread and flavour enhancer but doesn’t translate well into beverages due to its strong bitterness.
3. Dietary considerations: Marmite is vegan, while traditional Bovril is not. However, Bovril’s newer vegan version has made it accessible to a wider audience.

Is Bovril or Marmite healthier?

When comparing health benefits, Marmite has an edge, thanks to its high vitamin content, including B vitamins like folic acid. It’s also lower in fat compared to Bovril. However, both spreads are high in salt, so they should be consumed in moderation.

Bovril, with its beef content, provides more protein but may not be suitable for those following plant-based diets or looking to reduce their meat intake.

ALSO SEE:

Feature image: Pexels