From misunderstood to mainstream: How MSG is powering the 2026 umami trend –Food Dive, January 12, 2026 Excerpts from this article: Umami, also known as the fifth taste, is the key to taste and enjoyment of savory foods. Many foods…
Nutrition Advance, October 17, 2025 Excerpts from this article: “While MSG is a salt, it is quite different from sodium chloride (table salt) in flavor and characteristics. Perhaps most notably, regular table salt contains approximately triple the sodium content of…
At the recent Academy of Nutrition and Dietetics Food & Nutrition Conference & Expo, the International Food Information Council (IFIC) presented research showing that Americans trust registered dietitian nutritionists (RDNs) more than anyone else when it comes to information about…
MSG Is Proven Safe and Delicious. So Why Isn’t It Used Like Salt in Most Kitchens? –Serious Eats, August 28, 2025 Excerpts from this article: “MSG—monosodium glutamate—has always shaped the way I eat and cook. It’s the seasoning that makes…
“For years, advertising and media connected the ingredient to ‘Chinese Restaurant Syndrome.’ Here’s what led to the misconception – and how MSG is being reclaimed today.” –National Geographic, June 3, 2025 MSG spent years as a culinary scapegoat, taking the…
“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…
“Monosodium glutamate has a poor reputation in the US, which is both unfortunate and based on misinformation. A spate of new cookbooks highlighting its powers is here to awaken our senses.” – WIRED Contributor Joe Ray, May 11, 2025 Excerpts…
“By separating fact from fiction regarding MSG, consumers can make more informed decisions about their food choices, potentially enjoying a wider range of flavorful options without unnecessary restrictions based on outdated or misunderstood information.” -Serena Summer writing for Rolling Out…
What is MSG and how was it discovered? Over 100 years ago, a Japanese scientist and professor named Kikunae Ikeda was intrigued with the savory, fulsome flavors of the broth called dashi, a savory stock made from a fermented base…
“’MSG is just another seasoning … It got a bad rap back in the day, but that was derived from myth.’” -as reported in The Times, on January 11, 2025 Excerpts from this article: “Look on TikTok and you’ll be…
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…
“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…
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