Since its discovery in 1908, MSG has been used to enhance the taste of foods safely and effectively.
The extensive scientific research on glutamate and monosodium glutamate has been reviewed by scientists and regulators worldwide. The U.S. Food & Drug Administration and regulatory agencies around the world have concluded that MSG is safe for everyone.
What is MSG?
Monosodium glutamate, the popular flavor enhancer known as MSG, is the purest form of umami.
Whether you select glutamate-rich foods like tomatoes, Parmesan cheese, mushrooms, soy sauce — or MSG — the glutamate is the same. The human body does not distinguish between the glutamate found naturally in foods and the glutamate in MSG.
Trying to Eat Less Salt?: Using MSG to increase the umami taste in your recipes will result in lower sodium dishes that still taste good. MSG has two-thirds less sodium than table salt.