Marmite is a thick, dark, intensely salty and umami-rich spread made from concentrated yeast extract, a byproduct of brewing. It was first sold commercially in Britain in 1902 by the Marmite Food Extract Company, building on earlier findings that spent brewer's yeast could be concentrated into an edible extract. Marmite is eaten thinly spread on toast or crackers, or used in small amounts to add savory depth to soups, stews, and gravies. It is often compared to Australia's Vegemite, which is made the same way but is less sweet and more bitter.