Hey, how about the flavour of Milk Duds?
Taste of Ilford glue
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But then the Aussies would insist on Vegemite instead and civilisation as we know it would be at risk...
I hope you are satisfied Simon Galley with all the world-wide stress and unrest this loss of minty goodness has caused...
Tsk! I don't know how some people manage to sleep at night, I really don't...
Cheers, Bob (Global Oberfuehrer, LICFILM)
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This is a great opportunity for Ilford to market regional favorites---Vegemite to Austrailia, Shepherd'sPie or Guinness in the UK, Export As to Canada, Grappa to Italy, Hummus to Egypt, Lamb to Greece, Herring to Sweden, MAtzo to Israel, and Big Mac in the USA. Then we;d know for certain which boxes are 'grey market"
We do have food other than Vegemite down here you know...
P.S. Vegemite is now about as Australian as Uncle Sam.
P.S. Vegemite is now about as Australian as Uncle Sam.
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Sauerkraut for the Germans.
Matt, vegemite is very Australian. There is only one manufacturing facility for the world market.
It is manufactured in a factory in Fishermans bend in Melbourne to strict quality and taste controls.
I believe that there are only two taste testers and their formative tasting years took something like 5 years before they graduated to being top tasters. The head taster has been tasting every batch of vegemite for about 20 years.
The Americans may own the company, but only home grown Australians are capable of manufacturing that product. It could not be moved offshore to China. for instance. If it was, I would seriouly consider a change to Marmite, which would be an act of sheer desperation!
Mick.
Matt, vegemite is very Australian. There is only one manufacturing facility for the world market.
It is manufactured in a factory in Fishermans bend in Melbourne to strict quality and taste controls.
I believe that there are only two taste testers and their formative tasting years took something like 5 years before they graduated to being top tasters. The head taster has been tasting every batch of vegemite for about 20 years.
The Americans may own the company, but only home grown Australians are capable of manufacturing that product. It could not be moved offshore to China. for instance. If it was, I would seriouly consider a change to Marmite, which would be an act of sheer desperation!
Mick.
Is it true Mick that the "yeast extract" is left over from making beer?
Having visited Australia a couple of times, I can attest to the truth of this statement.
Australia is also reknown for its exquisite breakfast food, particularly "beans on toast"!
Having visited Australia a couple of times, I can attest to the truth of this statement.
Australia is also reknown for its exquisite breakfast food, particularly "beans on toast"!
I'm unsure as to the exact origin of that culinary delight but think that people from the UK might claim it as their own.
I have to say that I never really liked the mint labels, I have no problems with the plain ones.
2. Fermentation
After the trub is removed, the wort is cooled, and then transferred to a fermenter - a large closed vessel.Yeast is then added which converts the sugars into alcohol and carbon dioxide gas. During fermentation the yeast cells multiply many times. The carbon dioxide gas which is released is collected for use later. Fermentation continues until only non-fermentable sugars remain, when the fermenter is chilled to four degrees centigrade to stop fermentation. Yeast settles to the bottom of the vessel and from here it is removed for re-use, or sold and used to produce food products such as Vegemite.
Matt, the above paragraph was lifted from the Fosters web site. So I think you can say yes.
As I understand it, Vegemite is the only food that can be advertised in medical journals. Presumably Marmite and there is a Swiss version as well, which I have seen in a couple of shops in the bottom of Germany where it is joined by Switzerland. I tried the Swiss stuff, interesting and palatable, especially on toast, but I prefer Vegemite.
On the jar of Vegemite I have in my hand, it states the RDI for an adult is 200ug, or for women of child bearing age 400ug. Never read that before, mainly because I just eat the stuff!
Copake, having visited the UK a number of times, I can attest to their ability to consume enormous amounts of beans on toast for breakfast. In Australia I would suggest the majority of Australians eat cereal based products for breakfast, with toast covered in Vegemite, jam or marmalade following a distant second.
Baked beans on toast is more of an evening meal, especially in winter when the amount of gas one manufactures, is good for keeping oneself warm under the doona in bed.
Mick.
After the trub is removed, the wort is cooled, and then transferred to a fermenter - a large closed vessel.Yeast is then added which converts the sugars into alcohol and carbon dioxide gas. During fermentation the yeast cells multiply many times. The carbon dioxide gas which is released is collected for use later. Fermentation continues until only non-fermentable sugars remain, when the fermenter is chilled to four degrees centigrade to stop fermentation. Yeast settles to the bottom of the vessel and from here it is removed for re-use, or sold and used to produce food products such as Vegemite.
Matt, the above paragraph was lifted from the Fosters web site. So I think you can say yes.
As I understand it, Vegemite is the only food that can be advertised in medical journals. Presumably Marmite and there is a Swiss version as well, which I have seen in a couple of shops in the bottom of Germany where it is joined by Switzerland. I tried the Swiss stuff, interesting and palatable, especially on toast, but I prefer Vegemite.
On the jar of Vegemite I have in my hand, it states the RDI for an adult is 200ug, or for women of child bearing age 400ug. Never read that before, mainly because I just eat the stuff!
Copake, having visited the UK a number of times, I can attest to their ability to consume enormous amounts of beans on toast for breakfast. In Australia I would suggest the majority of Australians eat cereal based products for breakfast, with toast covered in Vegemite, jam or marmalade following a distant second.
Baked beans on toast is more of an evening meal, especially in winter when the amount of gas one manufactures, is good for keeping oneself warm under the doona in bed.
Mick.
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Hmmm...beans on toast flavored glue? That would be rather distressing at higher elevations, wouldn't it? A Swiss getting some grey market HP-5+ from the UK might cause an avalanche or something!
Mick, 200ug of Vegemite is such a small amount, even a flea could eat more than that ! 200ug is actually the RDI of folate. Kraft writes about that and other nutritional facts here.
"The original recipe of Vegemite as a concentrated yeast extract has remained virtually unchanged for 80 years.
Yeast is known as a natural source of the vitamin B complex which includes thiamine, riboflavin, niacin, folate, pantothenic acid, pyridoxine, biotin, p-amino benzoic acid and several other compounds.
Yeast extract is four or five times more concentrated than yeast, making it one of the richest known sources of the vitamin B group. In addition to being rich in vitamin B, yeast extract also contains other essential proteins and minerals all of which make Vegemite an excellent addition to the family diet. A single serving of Vegemite (5g) on a slice of bread provides a large percentage of your daily vitamin B requirements"
cheers
Peter
Peter, going on your avatar, I assume you know a fair bit about fleas and their eating capacity. 
)
Interesting info though.
Mick.
)Interesting info though.
Mick.
I've been using some Fuji across..... self adhesive! I feel ripped off. If Ilford go back to their minty goodness I'll stay with them.
I seem to remember the Agfa APX's being rather tasty too.....those were the days!
Tony
I seem to remember the Agfa APX's being rather tasty too.....those were the days!
Tony
On the subject of Vegemite, I seem to recall a rather famous French chef tasting Vegemite some years ago. He imediately spat it out and remarked that it was the most foul tasting sustance he had ever tried.
Those French.... what do they know about food!
Those French.... what do they know about food!
Freddie Starr ate my film
At least if I feel hungry I can always eat my APX 400...... 
At least if I feel hungry I can always eat my APX 400......
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I understand that an hour after finishing a roll of Lucky you get hungry again!
and you have to dip the Neopan tab in a combination of soy sauce and wasabi to get it to stick...
groan...
chocolate, Valerie...chocolate!!!
Believe it or not, both our dogs have never had fleas in their life ! (they're about 2.5 y.o.), and I don't even give them an anti-flea treatment. They do get their obligatory anti heart-worm and annual vaccinations though.Peter, going on your avatar, I assume you know a fair bit about fleas and their eating capacity.
cheers
Peter
There are two reasons why people don't like vegemite
1. They use too much.
2. They haven't grown up with it (it is NOT the kind of taste you easily acquire)
Contrary to some Aussies attempting practical jokes on gullible foreigners, vegemite is NOT eaten by the spoonfull, nor is it spread thickly on bread (a-la chocolate spread). It is however often spread THINLY on hot buttered toast.
It can be very hard to acquire the taste of Vegemite. I think the reason it maintains popularity in OZ, is that people are fed it from a very young age. In fact my 10 month old son began eating it a couple of months ago mixed in with cream cheese on wholemeal bread !
regards
Peter
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The same holds true for marmite - it tends to be of those things kids get at a young age or not at all. Not sure I agree with you about acquiring the taste being hard - there are somethings I hated as a kid but love now, gentleman's relish for example.
Dear All,
Whenever we get product suggestions I normally pass them to R&D ...in this case I think I will probably wait just a little while.....I did have a laugh though...I thought the devon cream tea was the best !
Although I have always thought the people who use our products had good taste...I think this takes it a little far.
PS An Australian mate explained acquiring a taste for Vegemite was like handling snakes, nobody likes the idea of it, everybody has a story about it, and everyone thinks its going to be horrible..and its not
Never tried it myself, but I quite like marmite, especially mixed in the gravy for roast beef...
Simon ILFORD Photo : HARMAN technology
Whenever we get product suggestions I normally pass them to R&D ...in this case I think I will probably wait just a little while.....I did have a laugh though...I thought the devon cream tea was the best !
Although I have always thought the people who use our products had good taste...I think this takes it a little far.
PS An Australian mate explained acquiring a taste for Vegemite was like handling snakes, nobody likes the idea of it, everybody has a story about it, and everyone thinks its going to be horrible..and its not
Never tried it myself, but I quite like marmite, especially mixed in the gravy for roast beef...
Simon ILFORD Photo : HARMAN technology
... maybe we should get insipiration for the taste of the glue by, oh, how to put it, some sort of edible element that won't be a challenge for most to accept...
*ducks*
I say Ilford to get the sticky tabs like Fuji and save some money in R&D and chef expertise.
*ducks*
I say Ilford to get the sticky tabs like Fuji and save some money in R&D and chef expertise.
You have to admit, they are very handy.
I think I'd shoot a lot more HP5 120 if the tape tasted like a single malt scotch; say, the Talisker...
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