The Glutamate Association makes timely news and relevant information on the uses, safety and benefits of glutamate, monosodium glutamate (MSG), and umami available to all interested parties.

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Cooking with MSG

Cooking with MSG: Some Food for Thought

By | News

Ketchup is probably my favorite condiment. I use it in cooking (e.g., meatloaf, my famous baked beans, let’s not forget sloppy Joe’s), on sandwiches (a must-have on grilled hot dogs and hamburgers) and in a variety of other ways (I…

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Umami - mushrooms

MSG Facts: A to Umami

By | News

The International Food Information Council Foundation (IFIC) has published an informative fact sheet titled “Monosodium Glutamate (MSG): From A to Umami.” The fact sheet, which has been favorably reviewed by the American Association of Nurse Practitioners, can be downloaded here….

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MSG appetite - full longer

Recipes with MSG Keep You Full Longer

By | News

Researchers at the University of Sussex in the United Kingdom, have demonstrated that umami seasoning – a combination of monosodium glutamate (MSG) and inosine 5′ monophosphate (IMP) – not only made their test dish (soup) more tasty and appetizing but…

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Chef David Chang

David Chang: “MSG and Umami”

By | News

David Chang, the renowned chef and owner of Momofuku restaurant group, often speaks about umami taste and MSG, addressing what he considers the vilification of MSG head-on. Watch his lively and provocative presentation from a few years ago at MAD…

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