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
Savoury taste can help lower blood pressure
Scientists have discovered that one of the most common amino acids, glutamic acid, present in vegetable protein can help to lower blood pressure.
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
The Recipe for Perfect Gravy
As part of their Year of Food, the Royal Society of Chemistry (RSC) has announced the recipe for making the perfect gravy - with soy sauce as the secret ingredient! The RSC says that the monosodium glutamate in the sauce brings out the meaty, umami taste.
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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