“The Ajinomoto Group is debunking the racist myths surrounding the umami-boosting ingredient.”
Food & Wine, June 3, 2025
Excerpts from this article:
“In 1968, the New England Journal of Medicine published a letter to the editor with the headline, ‘Chinese-Restaurant Syndrome.’… There was no evidence, then or now, that MSG is harmful, and yet, the theory spread and the American perception of MSG has never fully recovered.”
“But in reality, MSG is just another seasoning and a useful one at that. Glutamic acid — the amino acid from which MSG is derived — occurs naturally in Parmesan cheese, meat, tomatoes, and other savory foods, giving them their characteristic umami flavor. MSG doesn’t have a distinct flavor but rather enhances the depth and savory quality of whatever you use it in.”
Spreading the Word about MSG to Home Cooks
“2022 F&W Best New Chef Calvin Eng: ‘I don’t add MSG to recipes for the controversial shock factor. I truly believe the seasoning adds something you can’t achieve with just salt and sugar alone.’”
“As part of its #RevisitCRS campaign to confront the origin of ‘Chinese Restaurant Syndrome,’ The Ajinomoto Group formed The Umami Collective, a group of chefs (including Eng), dietitians, and influencers who share a love of MSG and a desire to see it better understood.”
“According to the group’s nationwide survey of more than 3,000 people, MSG positivity has doubled since 2018, from 7% to 14%.”
Read the full article here.
Related Reading: Correcting the Record about ‘Chinese Restaurant Syndrome’
