Scientific Library

For more than 100 years, monosodium glutamate (MSG) has been used safely and effectively to season food. A great deal of scientific research has been undertaken into the role of MSG, its benefits and its safety. The extensive body of research which exists about monosodium glutamate has been reviewed by scientists and regulatory authorities around the world -- all have found MSG to be safe.

Safety of Monosodium Glutamate is Well Documented
This section provides the abstracts of the major scientific studies which support the safety and benefits of glutamate, including monosodium glutamate, and its role in umami taste perception and in food. New scientific studies are added to this library as they are published.

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.