Is MSG (Monosodium glutamate) finally coming off industry-unacceptable ingredients lists? In a major step forward, the Whole30 diet – a popular 30-day food plan known for its strict rules around eating only whole, minimally processed foods – recently announced that MSG is no longer off-limits, citing current science on MSG’s safety, its xenophobic history, and the company’s strong DEI values.

As the umami pioneers and leading global manufacturer of MSG, the Ajinomoto Group is elated to hear that organizations like Whole30 are revisiting their lists using science-based selection criteria and leading a future of organizations rooted in transparency and credible nutrition guidance.

To read the original article on the decision by Whole30 to remove MSG from its list, please visit here: Is MSG Okay on Whole30? A Change to the Whole30 Rules.

What is MSG Seasoning?

MSG is short for monosodium glutamate, a flavor enhancer identified in 1908 by Dr. Kikunae Ikeda, a Chemistry Department professor at the Imperial University’s School of Science. Ikeda extracted MSG from sea kelp, noting that it was the source of the savory flavor he dubbed “umami,” Japanese for “pleasant, savory taste.” In 1909, Ikeda and his business partner, entrepreneur Saburosuke Suzuki, patented MSG and launched the world’s first umami seasoning.

MSG seasoning is recognized as safe by multiple health authorities, including the US Food and Drug Administration (FDA), the World Health Organization (WHO), and the European Food Safety Authority (EFSA). What’s more, it is widely accepted and used throughout the world in homes, restaurants, and packaged foods.

MSG seasoning has two primary beneficial uses:

• Flavor enhancer: MSG amplifies the rich, savory flavors of food without adding its own taste.
• Sodium reduction: MSG contains 66% less sodium than table salt, helping reduce overall sodium intake in healthy diets.

The Origin of the MSG Myth

Wondering why MSG received its stigma in the first place? In the 1960s, a wave of anti‐Asian xenophobia created a nationwide panic about MSG. That baseless fear had an immediate impact on a vulnerable group of Americans: Chinese restaurant owners.

To survive the backlash, they were forced to prominently display “No MSG” signs on menus and storefronts. Soon, other restaurants and food products adopted that same misleading symbol. Now decades later, Americans still lack the understanding and appreciation of a beloved seasoning that’s enjoyed in countries around the world.

The Ajinomoto Group set out to change that understanding by launching a campaign called ‘Know MSG’ that encourages consumers to learn for themselves about the impactful sodium reduction capabilities of this ingredient as well as recipes, safety studies, and much more. Through these efforts and those of organizations like Whole30, we hope to open people’s minds to this beloved original umami seasoning and unabashedly love MSG again.

MSG Ingredients: How It’s Made

Monosodium glutamate is made from just two ingredients:

• Glutamic acid: This is a natural amino acid found in many foods such as tomatoes, cheese, mushrooms, and meat.
• Sodium: The same mineral found in table salt. Sodium stabilizes the glutamate into a crystalized, shelf-stable seasoning.

Much like yogurt, vinegar, and beer, MSG is produced through fermentation. The step-by-step process to produce MSG is simple:

1. Fermentation begins with natural sugars from crops like sugar cane, sugar beets, or corn.
2. Bacteria are added to break down the sugars and produce glutamic acid.
3. The glutamic acid is extracted from the fermentation broth and purified.
4. It is then mixed with sodium to form monosodium glutamate.
5. The crystalized MSG is dried and packaged into a fine, white powder for use in cooking and food production.

Umami Foods: Cultural Culinary Context

Cultures and countries around the world use MSG to create delicious, savory umami foods that are universally appreciated and enjoyed. Some popular favorites include:

• Miso: A Japanese fermented soybean paste used in soups, marinades, and dressings.
• Parmesan cheese: An Italian favorite, Parmigiano-Reggiano is an aged, hard cheese that complements pasta, risotto, soup, and is frequently grated over dishes for added flavor.
• Soy sauce: A frequently-used seasoning featured in many dishes from China, Japan, and Korea, soy sauce is made from fermented soybeans and wheat.
• Kimchi: A popular addition to Korean side dishes, stews, and fried rice, Kimchi is made from fermented vegetables such as napa cabbage or radish.
• Tomato paste: Concentrated cooked tomatoes in tomato paste are used in many Mediterranean recipes including sauces, stews, chili, and curries.
• Dried Shiitake mushrooms: Dehydrated mushrooms are added to broths, sauces, and stir fries in popular East Asian dishes.

These time-tested, often centuries-old recipes and dishes clearly demonstrate that cultures worldwide embraced glutamate-rich foods long before the term MSG was coined.