News Archive
IGIS Newsletter Archive 2003-2008
  • The latest IGIS newsletter explores how that growing appreciation of umami is finding new directions, not only in the food industry with the creation of specific umami menus, but in the wine sector too.
    September 2008 Newsletter (pdf, 0.3MB)
  • This edition of the IGIS newsletter looks at the globalisation of taste preferences and how Asian influences are calling for the development of 'food vocabulary' in the West. There are also press and book reviews and a report on the Symposium on Vietnamese Culinary Culture and Umami Taste.
    January 2008 Newsletter (pdf, 0.3MB)
  • This edition of the IGIS Newsletter looks at new developments and insights in the world of taste and umami. There are also reports on a number of international glutamate-related events.
    October 2007 Newsletter (pdf, 0.2MB)
  • This edition of the IGIS Newsletter explores the continuing research into taste and umami. It also reviews the recent Hohenheim consensus on the physiology and safety of glutamate.
    May 2007 Newsletter (pdf, 0.2MB)
  • In addition to our regular features, the December edition of the IGIS Newsletter looks at the role played by glutamate in the body.
    December 2006 Newsletter (pdf, 0.2MB)
  • This edition of the IGIS newsletter focuses on how glutamate can help us to reduce the amount of salt in our diet. It also includes reports on umami in tomatoes and wine.
    September 2006 Newsletter (pdf, 0.2MB)
  • This edition of the newsletter focuses on the latest scientific revelations about the nature of taste, at the heart of which lies the exciting, and enigmatic "fifth taste".
    June 2006 Newsletter (pdf, 0.6MB)
  • This edition of the newsletter includes common myths about glutamate.
    May 2006 Newsletter (pdf, 0.6MB)
  • The September edition of the newsletter examines why individuals differ in their perception of the basic tastes. It also reports on the latest umami conference held in Warsaw.
    September 2005 Newsletter (pdf, 0.2MB)
  • The June edition of the newsletter provides a summary of the New Frontiers of Taste event.
    June 2005 Newsletter (pdf, 0.4MB)
  • The March edition focuses on our sense of taste and highlights the amino acids symposium held in Tokyo in November.
    March 2005 Newsletter (pdf, 0.3MB)
  • This IGIS newsletter focuses on the Molecular Gastronomy Master Class.
    December 2004 Newsletter (pdf, 0.4MB)
  • This edition of the newsletter summarizes recent research undertaken in the UK which demonstrates that consumers have very few concerns about MSG
    August 2003 Newsletter (pdf, 0.5MB)
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Providing up-to-date information about glutamate, monosodium glutamate (MSG), and umami, including the flavor and taste of monosodium glutamate, as well as the role glutamate plays in our food and our bodies, and its nutritional benefits. IGIS bases its information on the extensive body of scientific evidence which confirms the safety and the benefits of these widely used food ingredients – glutamate and MSG.