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MSG Facts vs. Fiction Explained in Recent News Reports

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Science Friday, a nonprofit organization and trusted source for news about science, reports that there is no basis for claims that MSG may cause allergies. And a new study finds that umami flavor in the form of MSG promotes feelings of fullness, helping to satisfy appetite and potentially help with...

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New Video and Infographic Explain Why MSG is Perfectly Safe

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According to the American Chemical Society (ACS), monosodium glutamate (MSG) has suffered from inaccurate consumer perceptions for too long - so the non-profit organization has decided to put the consumer myths about MSG to rest. In a new video released in August 2014, ACS corrects the myths about ...

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Glutamate Is Natural

Glutamate Is Natural

Glutamate is common throughout nature. It is a component of your body and your foods. The taste-imparting property of glutamate has long been used around the world to enhance the palatability of foods.

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MSG Safe Use

MSG Safe Use

Over one hundred years ago, Professor Kikunae Ikeda of Tokyo Imperial University discovered the taste that is now recognized internationally as “umami.” It has been established for more than 10 years now that umami, which is the taste imparted by monosodium glutamate (MSG), stands alongside sweet, sour, salty and bitter as one of the five recognized basic tastes.

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FAQs

What is Monosodium glutamate (MSG)?
In which type of foods is MSG used?
How are glutamate and MSG similar?
Your Questions Answered.

Taste is Complex

Think about the taste of a tomato. Almost no one can identify the taste of umami in tomatoes, but umami is one of several important components. When combined with the sweet and sour notes and a little earthy flavor, umami gives tomatoes their delicious taste. As a tomato ripens, the natural content of glutamate increases and the tomato becomes more tasty.

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Similarly, as cheese matures, there is a significant increase in glutamate which contributes to the taste. For example, the bouillon-like taste is an indispensable component of Emmental cheese. There is also a large increase in the glutamate content of ham as it is cured.