Glutamate

Glutamate is a type of amino acid, a building block for proteins. It occurs naturally in many foods, including meats, fish, vegetables, and dairy products. It can also be produced industrially through fermentation, often using bacteria to convert carbohydrates into glutamate.

Manufacturers add glutamate, often in the form of monosodium glutamate (MSG), to enhance the savory (umami) taste of foods. It is commonly found in seasoning mixes, marinades, salad dressings, sauces, and processed meats, where it helps to deepen and round out flavors.

In the U.S., glutamate, including MSG, is generally recognized as safe (GRAS) by the FDA. Some individuals report sensitivity to MSG, experiencing symptoms like headaches or flushing, though controlled scientific studies have not consistently linked MSG to these reactions in the general population. JECFA (Joint FAO/WHO Expert Committee on Food Additives) has evaluated glutamate and established an acceptable daily intake. EFSA (European Food Safety Authority) has also evaluated glutamate and set a group acceptable daily intake for glutamic acid and its salts.