E621 As Flavour 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 how yogurt and wine are made. This process results in a white crystalline powder that is odorless and tastes savory.

MSG is used as a flavor enhancer to add a savory, umami taste to foods. It is often found in seasoning mixes, marinades, processed meats, canned soups, and snack foods. Manufacturers add it to make foods taste more appealing and balanced.

MSG is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. Some individuals report sensitivity to MSG, experiencing symptoms like headaches or flushing, though scientific studies have not consistently shown a direct link. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated MSG and established acceptable intake levels. Research into potential adverse effects is ongoing.