Glutamate in Food
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.
Glutamate News
Scientific review shows no link between MSG and development of allergic reactions or asthma
This review shows that studies have failed to demonstrate a link between consuming foods seasoned with monosodium glutamate and the development of allergies, allergic-type symptoms or asthma.
Glutamate Events
Star chefs highlight the benefits of glutamate-rich cuisine
London - March 2009: Four chefs, from Japan's finest Kaiseki restaurants, visited London in March, to share the secrets of umami, and how dashi can be used to create delicious, healthy dishes that are low in fat.
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.

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