Unpacking the Truth About Ajinomoto Claims

In today’s fast-paced world, convenience and flavor often dominate food choices. Among the ingredients that have sparked heated debates are Ajinomoto (monosodium glutamate, or MSG) and artificial food colors, commonly used to enhance the taste and appearance of dishes. While some accept MSG as a culinary enhancer, others believe it poses risks to health and taste perception. Viral claims circulating online further fuel this confusion, accusing restaurants of secretly using these additives to manipulate flavor and consumer behavior. 

Social Media Posts 

A viral claim circulating on Facebook alleges that restaurants using Ajinomoto (monosodium glutamate, or MSG) and artificial food colors are secretly manipulating customer tastebuds, reducing their sensitivity to salt, and possibly causing long-term health effects. 

But how accurate are these claims? Let’s break it down with insights from science and expert opinions.

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Fact Check 

What Is MSG?

According to Lindsay Warner from Harvard Health Publishing, monosodium glutamate (MSG) is a sodium salt of glutamic acid, a naturally occurring amino acid found in umami-rich foods like tomatoes, cheese, and mushrooms. Read the Harvard Health Web article here

Industrially, MSG is produced through a natural fermentation process involving sugarcane, sugar beets, or tapioca starch, resulting in an odorless white crystalline powder. Ajinomoto pioneered this production over a century ago, using fermentation methods similar to those employed in making yogurt or beer. The final product is chemically identical to naturally occurring glutamates but purified for consistent flavor enhancement.

Ajinomoto’s MSG: Composition and Derivation

Ajinomoto’s MSG consists of sodium and L-glutamate, which enhance the umami flavor without altering salt perception. According to regulatory authorities like the U.S. FDA, MSG is classified as “Generally Recognized as Safe” (GRAS). 

The FDA recommends keeping MSG intake below 0.5 grams per meal, as larger amounts (over 3 grams) may cause mild, transient symptoms in some individuals, such as headaches or flushing. However, most foods with added MSG contain less than 0.5 grams per serving, making overconsumption unlikely. Similarly, the European Food Safety Authority (EFSA) and the World Health Organization (WHO) affirm MSG’s safety within regulated limits. 

FDA recommendation can be referred here, and European Union guidance can be found here 

Ajinomoto’s MSG is purified for consistent flavour enhancement, unlike naturally occurring glutamates. Read more details from the Ajinomoto website  here

Claim 1: Does Ajinomoto Affect Tastebuds and Salt Perception?

Scientific evidence supports the safety and functionality of MSG as a flavor enhancer, without adverse effects on tastebuds or salt perception. While in a conversation with us, Prof. Renuka Silva from the Department of Applied Nutrition, Wayamba University of Sri Lanka, affirms that MSG, recognized as safe by the US FDA, aligns with global food safety standards. While some individuals may experience sensitivity, no studies substantiate the claim that MSG negatively impacts taste receptors.

Similarly, research by Mahendra Dwived and Takashi Yamamoto highlights MSG’s role in activating umami receptors (T1R1/T1R3), enhancing the perception of umami without diminishing salt sensitivity. Additional studies reveal that MSG can lower sodium requirements in recipes by amplifying the overall flavor profile. By interacting with natural kokumi substances, MSG intensifies umami, sweet, salty, and fatty flavors, contributing to a richer, well-rounded taste experience. Research details can be read  here and here

Claim 2: Is MSG Prohibited for Use in Restaurants?

MSG is not prohibited in restaurants globally, although its usage is regulated. In the U.S., the FDA permits MSG in foods without mandatory disclosure unless requested by consumers. The European Union approves MSG as food additive E621, with specific labeling requirements for prepackaged foods but not for restaurant dishes. Similarly, in countries like Japan and China, MSG is widely used in cooking. 

What Makes Ajinomoto Unique? Ajinomoto’s Official Statement on MSG and Its Safety

Ajinomoto’s official website describes MSG as a safe and natural flavor enhancer produced through a fermentation process using ingredients like sugarcane or cassava. The website emphasizes that MSG is chemically identical to the glutamate naturally present in foods such as tomatoes and cheese and is free from artificial additives or impurities. Ajinomoto highlights the endorsements from global health authorities, including the FDA and WHO, which confirm MSG’s safety when consumed within regulated limits. Furthermore, the company underscores MSG’s potential to reduce overall sodium intake while enhancing the umami flavor in dishes, aligning with healthier dietary practices and culinary innovation. Moreover, Ajinomoto is certified by global quality assurance systems like ISO 22000 and HACCP, which validate its commitment to food safety. Read more details on Ajinomoto`s official website from  here and here 

Global Regulations

• United States: The U.S. Food and Drug Administration (FDA) allows MSG in foods without mandatory disclosure unless requested by consumers.
• European Union: MSG, Monosodium glutamate is approved as food additive E621. It is authorized according to the Community legislation for use in foodstuffs in general with a maximum level of 10 gram per kilogram (g/kg). Read here
• Asia: Countries like Japan and China embrace MSG’s use in cooking. However, The Punjab Food Authority banned Ajinomoto, commonly known as Chinese salt, which contains MSG, from being used in food products in the Punjab Province of Pakistan in January 2018. Read here

Sri Lankan Context

The Food Act, No. 26 specifies acceptable food flavoring substances and flavor enhancers and their maximum permissible concentrations in various food items. Read here

Conclusion

The viral claims about Ajinomoto (MSG) reducing salt sensitivity or being banned in restaurants are unfounded. Scientific evidence supports MSG’s safety and efficacy as a flavor enhancer, with regulatory bodies worldwide endorsing its use. Ajinomoto’s commitment to quality and transparency further strengthens its position as a trusted brand. Consumers can enjoy its products with confidence, knowing they align with global food safety standards.