MSG Can Help Reduce Sodium Intake
Adding monosodium glutamate (MSG) to recipes is a way to reduce sodium in foods, and reduce fat in foods, that still taste satisfying.| The Glutamate Association
Adding monosodium glutamate (MSG) to recipes is a way to reduce sodium in foods, and reduce fat in foods, that still taste satisfying.| The Glutamate Association
MSG is made by by fermenting glutamate-rich foods, such as cassava, corn, sugar beets, sugar cane or molasses, to make pure umami seasoning.| The Glutamate Association
For 100 years, MSG has been used safely and effectively in food. Extensive MSG research has been undertaken about its benefits and safety.| The Glutamate Association
MSG in food is self-limiting -- once the proper amount is used, adding more contributes little, if anything, to food flavor.| The Glutamate Association
Monosodium glutamate (MSG), an abundant amino acid in our diet, has been used for more than 100 years to enhance the savory taste of food.| The Glutamate Association
MSG, monosodium glutamate, provides the benefit of umami taste. For 100 years, MSG has been used to enhance the umami taste of food.| The Glutamate Association
MSG's comeback recently is thanks to its popularity among chefs and influencers. Scientific studies show eating MSG is not bad for you.| The Glutamate Association
A home cook can and should be using MSG, and Ajinomoto is partnering with chefs, dietitians, and influencers who love MSG to prove it.| The Glutamate Association
New cookbooks highlighting its powers show why it is time to put MSG on the table in the U.S., where myths have given it a bad reputation.| The Glutamate Association
Nutritionists challenge common MSG myths about the flavor enhancer while explaining its presence in everyday foods.| The Glutamate Association
Sometimes the words used when talking about glutamate and umami are a little unfamiliar. Below are some of the ones you’re most likely to encounter and their definitions so you can be in the know. Glutamate – Glutamate is the...| The Glutamate Association
This history of what is MSG details its discovery, how it is currently made, and how umami seasoning enhances flavor.| The Glutamate Association
MSG myths hurt its reputation in the past, but MSG is just another seasoning that enhances flavor of many foods.| The Glutamate Association
A coalition of chefs, food writers, and nutritionists has energized a united effort to put a decisive end to the harmful legacy of the so-called “Chinese Restaurant Syndrome” (CRS). The New England Journal of Medicine (NEJM), which published a Letter...| The Glutamate Association
“Cheese-fueled nightmares! Eggs and cholesterol! Chemophobia! Chinese Restaurant Syndrome! In recent years, food misinformation is responsible for some wild (and in some cases dangerous) misperceptions in the U.S.” — Food Infodemic Report. So, The Ajinomoto Group recently examined the issue...| The Glutamate Association
MSG is often a key ingredient for people on a reduced sodium diet, because it boosts the flavor of a dish while reducing the need for salt.| The Glutamate Association
