Glutamate in Food
Glutamate Science 100 Years On
100 Years of Taste 1908 - 2008
One hundred years ago, Professor Kikunae Ikeda of Tokyo Imperial University discovered that glutamate was the key to the taste of the Japanese stock dashi. He named this taste umami.
Latest Science
Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5'-nucleotides
Condiments high in free glutamate enhance the taste experience in Malaysian cuisine.
Scientific review dismisses link between glutamate and asthma, headaches and Chinese Restaurant Syndrome
A new review paper has been published which concludes that there is no consistent clinical data to support claims that glutamate is associated with asthma, migraine headache or Chinese Restaurant Syndrome (CRS). Furthermore, there is no evidence to suggest that individuals may be sensitive to glutamate.
Latest Events
First Seminar in Chinese Language - Taipei 2010
At the end of May 2010, a seminar to promote the advances in the science of glutamate and umami taste was held in Taipei.
In The News
Umami taste to improve food for the elderly
Heston Blumenthal and scientists from the University of Reading are working on a project to enhance the taste of food for older people, by using umami.
Our goal is to provide you with accurate and up-to-date information about glutamate (MSG). There is information about the discovery and taste of glutamate, the role it plays in our food and our bodies and its nutritional benefits. There are also sections where you can find the answers to many frequently asked questions (FAQs) about MSG.

If you cannot find what you are looking for on the site, please let us know using the e-mail inquiry service.