Articles Tagged with ''monosodium glutamate (MSG)''

Ajinomoto: Taste—With Nutrition

Ajinomoto using IFT FIRST to dispel MSG myths, showcase innovation

June 27, 2024

In addition to a booth on the expo floor, Elizabeth Morrow, Ph.D., principal food scientist for AHN, is presenting “Kokumi’s Untapped Potential: The Flavor Builder You Didn’t Know You Needed” on July 16 at noon in McCormick Place room S401bc.

New Study Finds Consumer Sentiment Toward Monosodium Glutamate is Shifting

A recent World Health Organization report shows the world will miss its 2025 sodium reduction target that sets out to reduce global sodium intake

March 29, 2023

Despite MSG's safety record validated by health organizations across the globe, the ingredient has been unfairly villainized for decades in the US, stemming from poorly conducted science and xenophobic stigma.

Natural Flavor-Booster & Masker Ingredients for Clean-Label, Plant-Based, and Better-For-You Products

Secondary ingredients need to be derived from natural sources and contain no traces of solvents or similar chemicals

Rachel Zemser MS, CCS

September 29, 2021

To attain the coveted clean-label designation, today’s “flavor helpers”—the secondary ingredients needed to mask or block a bitter aftertaste or to enhance a desired flavor (which in turn can mask off notes)—need to be derived from natural ingredients and contain no traces of solvents or similar chemicals.

Florida Food Products: Cut Sodium, Clean Up Label

Fermented mushroom juice concentrate helps processors clean up the label, reduce sodium

June 16, 2021

This lacto-fermented mushroom juice concentrate offers manufacturers a clean label replacement for less desirable ingredients such as MSG, sodium inosinate and quanylate, and autolyzed yeast extract. Meanwhile, the concentrate delivers a distinctive umami flavor in a variety of applications such as soups, sauces, dips, plant-based meats, flavor systems, and more.

New Ajinomoto Campaign Challenges Assumptions About Monosodium Glutamate (MSG)

The company joins forces with Pepper Teigen, designer Zipeng Zhu, and Asian food brand Omsom to replace outdated "No MSG" signs with new "KNOW MSG" symbol

December 2, 2020

Ajinomoto Co., Inc., a producer of MSG committed to championing science and setting the record straight on the ingredient, announced a new campaign to address the heart of MSG's perception problem in the US: xenophobia-born misinformation.

Ajinomoto Health & Nutrition North America: Reduce Sodium

New study shows MSG promotes significant sodium reduction, enjoyment of better-for-you foods

August 19, 2020

A new study published in the Journal of Food Science suggests monosodium glutamate (MSG) can be used to significantly reduce sodium while also promoting the enjoyment of better-for-you foods like grains and vegetables.

Glutamates Can Help Reduce Sodium Intake

Study finds that glutamates such as MSG can provide partial sodium replacement in certain food categories

November 8, 2019

Research results are consistent with the National Academies of Sciences, Engineering, and Medicine's 2019 Dietary Reference Intakes for Sodium and Potassium report, which references MSG as a tool to help reduce sodium.

Enhancing Flavor: World Umami Forum Examines Umami, MSG

Monosodium glutamate (MSG) is one of the most beloved and vilified ingredients in history

March 15, 2019

Monosodium glutamate (MSG) is a pantry staple across the globe, yet the subject of skepticism in the US where stigmas prevail despite extensive research proving its safety.

Salt of the Earth: Natural MSG Replacement

Salt of the Earth introduces all-natural, sodium-reduction ingredient based on vegetable extracts and sea salt

September 4, 2018

Ranch dressing is one of the most popular salad dressings and dipping sauces in the US, yet previous efforts to get rid of MSG in this classic salad dressing and dip have been unsuccessful until now.

Nissin Foods Changes Cup Noodles Recipe

The makers of instant ramen listen to consumers, creating an improved nutritional profile

September 28, 2016

Celebrating the 45th anniversary of Cup Noodles, Nissin is making thoughtful nutritional changes to its product while maintaining taste.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.