Why was Marmite given to WW1 troops

A.� The health-giving properties of Marmite were recognised almost as soon as it went into production. It was created in 1902, the same year as the coronation of Edward V11, and was soon picking up medals at food fairs and exhibitions. By the outbreak of the First World War in 1914, it had become an established brand, noted for its nutritious properties, and was supplied to troops serving overseas to combat outbreaks of beri-beri and other deficiency diseases prevalent in outbreaks like Mesapotamia.

The spread was given to soldiers in prisoner of war camps during the Second World War and even sent to soldiers serviving in Kosovo in 1999.

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Q.� What does it contain

A.� It's a yeast extract, which was originally produced at a small factory in Burton-on-Trent, the centre of the UK's brewing industry for the all important yeast. Marmite today is one of the richest sources of the B group vitamins and the extract of brewer's yeast is the raw material. Early promotions for Marmite stated: "A small quantity added to the daily diet will ensure you and your family are taking sufficient vitamin B to keep nerves, brain and digestion in good working order." Since its launch, the spread, which is suitable for vegetarians, has remained virtually unchanged apart from slight tinkering with the distinctive Marmite jars. Sales today top �23.5 million in the UK.

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Q.� What are the other British brands have endured so well

A.� Along with Marmite, expats regularly cite Colman's English Mustard, HP Sauce, Tate and Lyle's Golden Syrup and Heinz's Salad Cream as the most missed British products. Many of these foodstuffs have secret recipes, unchanged since their inception. Like Lea and Perrins Worcestershire Sauce, established in 1835 and HP Sauce, created in 1899, Heinz Tomato Sauce, invented more than a century ago in 1869, remains a perennial favourite. Other old brands include Paxo Stuffing, created over 100 years ago by butcher John Crampton, Golden Syrup, 1885, and the anchovy paste Patum Peperium, the Gentleman's Relish, established in 1828.

Food historians say many of the ready-made sauces and condiments still popular today were produced in the 19th Century, partly because women had started to work and didn't have time to create their own. They they began to be shipped abroad for the expatriate community who wanted to continue eating from the menu they grew up with.

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By Katharine MacColl