Australia’s favourite spread has just launched a new “premium” blend which is apparently “richer and sweeter” in flavour, but will cost you twice as much at the checkout.
The new spread — which comes in a 150g golden jar and has been dubbed the “Blend 17” — is part of a limited edition range with just 450k jars available.
The jar, which will retail for $6.99 compared to $3 for the original, has been created for the “Vegemite lovers who are looking for that extra intense and bold hit”, according to a statement.
Made in Port Melbourne at the Vegemite factory, the spread has no difference to the original spread — but according to a spokesperson, the way the product has been blended is why the taste has changed.
The name of the new spread, Blend 17, originated in 1923 when Vegemite’s inventor Cyril Callister came up with the spread, he tried and tested several different blends to find the perfect balance for Vegemite that Australians know and love.
“Blend 17 takes some of these earlier recipes to bring this richer, bolder taste and the naming is simply in recognition of the year we have been able to bring this to Australians,” a release said.
I'm not a huge fan of Vegemite, I prefer the hard stuff, but may give this a go.
Marmite is way ahead of them on this idea;
Stands back to await the marmite cliches flowing.
“If you trust in yourself, and believe in your dreams, and follow your star. . . you'll still get beaten by people who spent their time working hard and learning things and weren't so lazy.”
I recently started using nutritional yeast on pasta and veggies for a ‘cheesy’ flavor and for the B12. How does this compare in flavor to vegemite and marmite? (If you’ve had it and know.)
For me, it is far better to grasp the Universe as it really is than to persist in delusion, however satisfying and reassuring.
~ Carl Sagan
BoSoxGal wrote:I recently started using nutritional yeast on pasta and veggies for a ‘cheesy’ flavor and for the B12. How does this compare in flavor to vegemite and marmite? (If you’ve had it and know.)
My vegetarian grandparents used yeast as a source of B-12 (they did eat eggs and dairy). I thought it tasted alright. Yeast has to be artificially fortified with B-12 so check the label.
Human metabolism of B-12 is complicated. It is known to be important, but no generally recommended upper or lower limit for intake is established. Most 'older' people can only absorb the methyl form and it is not the most common. As rubato said, check the label.
This is the stuff I use, it’s been a staple for vegans for years and years:
I started using it because I gave up dairy and wanted something on my pasta that approximated Parmesan; I’ve had it before on Little Lad’s herbal popcorn (made by 7th Day Adventists in Maine, available online) and knew it really did taste cheesy.
I won’t likely need to worry about B12 for at least 3 years, as that’s how long it usually takes a former meat/dairy eater to become deficient. I get bloodwork done a couple of times each year so I’ll know when the time arrives, and my Dr. has recommended sublingual supplemental B12.
For me, it is far better to grasp the Universe as it really is than to persist in delusion, however satisfying and reassuring.
~ Carl Sagan
“If you trust in yourself, and believe in your dreams, and follow your star. . . you'll still get beaten by people who spent their time working hard and learning things and weren't so lazy.”
That ain't much ... although when you're talking about selling as a foodstuff a brewing by-product that gets thrown away in civilized countries, that may be more than enough. -"BB"-
Yes, I suppose I could agree with you ... but then we'd both be wrong, wouldn't we?
