Glutamate: The Purest Taste of Umami provides information about the role glutamate plays in food and in our bodies, and discusses MSG safety and benefits.

Since its discovery in 1908, monosodium glutamate has been used safely and effectively in food. A great deal of scientific research has been undertaken into its role and safety. This research, which has been reviewed by scientists and regulators around the world including the US Food & Drug Administration, demonstrates that monosodium glutamate (MSG) is safe for everyone. Glutamate seasoning (also called umami seasoning or MSG) is the simplest, purest way to add umami to food.

Glutamate Booklet: ``Glutamate: The Purest Taste of Umami``

MSGDish on YouTube

Watch and learn about the science of monosodium glutamate – and be able to separate fact from fiction about this popular flavor enhancer!

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Nature Outlook Taste

Taste is central to our being, but this vital sense is only now becoming clear at the biological level. Scientists have identified the receptors that respond to the five basic stimuli of sweet, sour, bitter, salty and umami (savory), and are now exploring how the brain interprets them. Nature Outlook: Taste reports the latest findings from the front lines of flavor.

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International Food Information Council Fact Sheet

This Fact Sheet, called “Monosodium Glutamate (MSG): From A to Umami,” includes quick facts about MSG safety and uses, and has been reviewed by the American Association of Nurse Practitioners.

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