Monosodium L-glutamate

Monosodium L-glutamate (MSG) is the sodium salt of glutamic acid, an amino acid naturally found in many foods. It is produced commercially through the fermentation of carbohydrates, similar to the process used for making yogurt or wine.

MSG is used as a flavor enhancer to add an umami taste, which is a savory flavor. It is commonly found in processed foods such as soups, sauces, snack foods, and seasonings.

In the U.S., MSG is generally recognized as safe (GRAS) by the 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 at typical levels. JECFA and EFSA have evaluated MSG and established acceptable intake levels. The scientific consensus is that MSG is safe for most people when consumed in amounts typically found in food.