Since its discovery in Japan in 1908, monosodium glutamate (MSG) has become one of the most beloved and vilified ingredients in history. It is a pantry staple across the globe, yet the subject of skepticism in the US where stigmas prevail despite extensive research proving its safety.
Looking to get the topic out in the open and shed some light on it has been Ajinomoto Co., Inc., the world’s first and leading MSG supplier. Last fall saw Ajinomoto host the first “World Umami Forum,” a two-day consortium in New York City. Food science, research and the culinary expert speakers included Ali Bouzari, PhD, chief science officer at Pilot R&D; Gary Beauchamp, PhD, emeritus director and president, Monell Senses Center; Chef Chris Koetke, CEO of Complete Culinary LLC; and celebrity chef Andrew Zimmern.