As Flavor Enhancer

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an amino acid that occurs naturally in many foods. It is produced commercially through the fermentation of carbohydrates, similar to the process used to make yogurt or vinegar.

MSG is used as a flavor enhancer to add an umami or savory taste to foods. It is commonly found in processed foods like seasoning mixes, soups, marinades, and snack foods, where it helps to balance and intensify other flavors.

MSG is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). Some individuals report sensitivity to MSG, experiencing symptoms like headaches or flushing, though scientific studies have not consistently linked these symptoms to MSG consumption in the general population. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated MSG, with regulatory bodies worldwide generally considering it safe for consumption at typical levels.