No MSG

MSG is the sodium salt of glutamic acid, an amino acid naturally found in many foods. It is produced commercially through a fermentation process, similar to how yogurt or vinegar is made, using ingredients like sugar beets, sugarcane, or corn. This process yields a white crystalline powder that enhances savory flavors.

MSG is used as a flavor enhancer to add an umami or savory taste to foods. It is often found in processed foods like soups, broths, canned vegetables, and snack foods, as well as in some meat and poultry products. It helps to balance and round out the overall flavor profile of a dish.

MSG is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. Some individuals report experiencing mild, short-term reactions like headaches or flushing after consuming MSG, though controlled studies have not consistently linked these symptoms to MSG. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated MSG and found it to be safe for consumption.