Monosodium Glutamate (MSG)

Monosodium glutamate (MSG) is a sodium salt of the naturally occurring amino acid glutamic acid, generally produced by microbial fermentation.This GRAS ingredient is added to foods to enhance savory or umami flavor, particularly in snacks, soups, sauces, prepared side dishes and mixes and meat-flavored products. This topic addresses issues including applications, specifications--as well as the side effects, such as MSG intolerance, surrounding this common flavor enhancer.

Specialty Soups

A pot full of ingredients and technologies to heat up the soup category. ...More
February 17, 2012
Posted in Articles, Flavor, Sauces / Gravies / Soup
Umami and Sodium Reduction

Umami boosts flavor, mouthfeel and overall appeal of low-sodium formulations. ...More
October 14, 2011
Posted in Articles, Flavor
Flavorful Sodium-Reduced Foods

Keeping sodium content low is a priority for most food designers. Salt replacers, flavor enhancers and a host of other tools can ensure low sodium maintains high satisfaction. ...More
August 26, 2011
Posted in Articles, Flavor, Sauces / Gravies / Soup
Study Links MSG to Weight Gain

Individuals who consume 5 grams of monosodium glutamate (MSG) daily are 30 percent more likely to be overweight or obese than people who consume less than half a gram daily, according to a new study published in the American Journal of Clinical Nutrition. ...More
June 1, 2011
Posted in News, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Clarifying Clean Labels

Many food and beverage manufacturers are revisiting product formulations and cleaning up product labels by replacing ingredients that have become outdated in the eyes of some consumers. ...More
May 24, 2011
Posted in Articles, Colors, Flavor
Beauty and the Yeast

While better known for adding bubbles to beer and volume to bread, yeast extracts can also build richness and depth of flavor in an array of food products. ...More
May 23, 2011
Posted in Articles, Bakery / Cereal, Colors, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Meaty Attraction

Not only are the many nuances of meat and poultry influencing the development of packaged, ready-to-eat and frozen entrées, they are also impacting non-protein applications ranging from vegetarian dishes to sweet treats. ...More
April 26, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Healthier Ethnic Entrées

The Americanization of ethnic foods often magnifies serving sizes and unhealthy attributes, but careful ingredient selection can boost the health quotient of ethnic entrées without sacrificing flavor. ...More
March 25, 2011
Posted in Articles, Fiber, Flavor
Ajinomoto Leads the Way … Umami has Arrived

Much has been written about MSG over the years, most of it focusing on the supposed negative impact of the ingredient and ignoring its many positive aspects. ...More
January 27, 2011
Posted in Blog, Bakery / Cereal, Flavor
Condiments and Sauces Go Gourmet

Traditionally, condiments and sauces have been more of a side show than the main event. But chefs and product developers are showing them as much respect as they do anything else they put on the plate. ...More
January 21, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup