Ajinomoto Health & Nutrition North America, Inc.

A Toast to MSG, The Ingredient of the Year

Ajinomoto’s Umami Sunset

“Things just taste better with MSG,” said Chef Calvin Eng, founder of Bonnie’s in Brooklyn. And increasingly, many others agree. In fact, as the foundational producer of MSG, we’ve made it our mission to challenge misconceptions about MSG and ensure the facts about its umami boosting potential are celebrated.

This year, MSG is popping up in new concepts, including cocktails, adding a delicious umami boost. See below the many ways MSG is being featured in the hottest cocktails and mocktails across the United States.

Younger generations are more aware and more positive toward MSG. As familiarity increases, so does favorability. Educating these consumers on MSG’s safety, flavor enhancement, and sodium reduction benefits changes minds and improves perception of this beloved global ingredient.

A pink cocktail garnished with a lemon twist sits on a wooden surface, with a recipe for Ajinomoto’s Umami Sunset displayed beside it.

Elevate your evening with one of these MSG cocktails.

Two martini glasses with olives, a bowl of green olives, a shaker, and a container of MSG are arranged on a table. Text reads: "Bonnie's MSG Martini.

Bonnie’s MSG Martini

A glass of Oaxaca Old-Fashioned cocktail with a large ice cube and an orange twist garnish, viewed from above.

Oaxaca Old Fashioned

A person pours a cocktail through a strainer into a martini glass. The text "Smoked Maple Manhattan" appears over the image.

Smoked Maple Manhattan

Two glasses of Bloody Mary cocktails garnished with celery, lime wedges, and olives, with the text "Bloody Good Bloody Marys" overlaid.

Bloody Good Bloody Marys

A glass of yellow cocktail with ice cubes on a dark surface, labeled "Banana Hammock.

Banana Hammock

A hand garnishes a pink cocktail with a green leaf in a coupe glass on a bar counter. The words "Master Bandit" appear on the glass.

Master Bandit

A martini glass filled with a bright green cocktail labeled "MSG Cucumber Lime Cocktail" in bold text.

MSG Cucumber Lime Cocktail

Group 11

But don’t just take it from us…

“I’m proud to use it, and I advertise it.”

Chef Calvin Eng

Chef and Founder of Bonnie's in Brooklyn

“It’s time to reclaim the lost American art of cooking with MSG.”

CEO

Food & Wine Magazine

“I’m here to bust that myth forever. This is not bad for you.

You use [MSG] like salt, but it brings not just saltiness, but expands all savoriness. This is magic dust that should go in every single dish.”

Jet Tila

Chef, Author and Restauranteur

Professionals know MSG is safe to eat

Bar graphs compare the percentage of RDs/health professionals and chefs agreeing with a statement from 2018 to 2022, showing increases of 24% and 18% respectively since 2018.

2024 Top 10 Trends: MSG

We aren’t the only ones raving about MSG. Check out what people are saying about this year’s trendiest ingredient.

A white Chinese takeout box with red text reading "Thank You" and "Enjoy" sits open on a blue background next to a pair of wooden chopsticks.

Racism made us believe MSG was dangerous. Now chefs are bringing the once-controversial seasoning back into the spotlight.

“Everything from chips to condiments, and frozen meals and fast foods, are also likely to contain MSG.”

A stream of granulated white salt falls onto a growing pile against a black background.

MSG Is Finally Getting Its Revenge

“MSG can also be used to deliberately reduce salt intake at home. Adding a new ingredient to a home pantry can be daunting, but consider that MSG is already in most kitchens, occurring naturally in umami-rich items such as Parmesan cheese and mushrooms added to processed foods such as Campbell’s Soup and Doritos.”

A clear glass filled with a transparent liquid and a single orange-red pickled plum at the bottom.

2024 AF & Co. + Carbonate Hospitality Trends Report

“After being wrongfully accused of causing headaches and more, MSF (monosodiu glutamate) is again being celebrated for being the ultimately umami bomb and its powerful ability to boost other flavors.”

A hand lifts noodles with chopsticks over a table set with plates of food; text on image reads "America Dissected.

MSG for You and Me with Yasmin Tayag

“There’s quite a bit of research out there already showing that, yes, sure enough, in certain foods you can reduce the amount of sodium, add a little bit of MSG, and when people taste it, they’re still satisfied.”

Several bowls of miso soup with various ingredients, including tofu, seaweed, mushrooms, and vegetables, arranged in a grid pattern.

How Umami Overcame Discrimination and Took Its Place as the 5th Taste

“The irony of that persistent myth is that umami can actually make food healthier — and more satisfying. Through its mysterious interactions with other flavors; the savory quality of umami can make things taste richer, without adding sodium or fat, for example.”

A close-up of a package of AJI-NO-MOTO monosodium glutamate seasoning with text in multiple languages on the front.

It’s Time to Put the Biggest Misconception About MSG to Rest

“To put the MSF controversy in perspective, here’s a short list of everyday food items routinely containing MSG, per WebMD: canned soups, taco seasonings, chips, salad dressings, sauces, mayonnaise, ketchup, and lots more.”

A wooden bowl filled with shredded coconut, with a wooden spoon holding more coconut above it, on a wooden surface.

Finally, the Stigma Around MSG is Ending

“Over the past half-decade, 75% of all social media posts about MSG were positive. In another clear shift in public perception, chefs are also beginning to advocate for the ingredient.”
Six golden-brown garlic knots sprinkled with herbs and grated cheese are arranged on a white rectangular plate.

Finally, MSG is No Longer the Bad Guy

“Brands that actively work to destigmatize the ingredient while advocating against racial stereotypes are likely to be viewed favorably by consumers.”

A bag of monosodium glutamate seasoning, labeled "16 oz (1 lb)," lies partially open with some of its contents spilled on a surface.

Amp Up Your Cooking with Chefs’ Favorite Secret Ingredients

“Chefs around the country are using MSG in innovative and approachable ways in their restaurants.”