This lacto-fermented mushroom juice concentrate offers manufacturers a clean label replacement for less desirable ingredients such as MSG, sodium inosinate and quanylate, and autolyzed yeast extract. Meanwhile, the concentrate delivers a distinctive umami flavor in a variety of applications such as soups, sauces, dips, plant-based meats, flavor systems, and more.

Ajinomoto Co., Inc., a producer of MSG committed to championing science and setting the record straight on the ingredient, announced a new campaign to address the heart of MSG's perception problem in the US: xenophobia-born misinformation.

Research results are consistent with the National Academies of Sciences, Engineering, and Medicine's 2019 Dietary Reference Intakes for Sodium and Potassium report, which references MSG as a tool to help reduce sodium.

General Mills’ Progresso Soup brand continues to bring flavorful options to the table.

Yeast extract volumes have increased considerably in Europe in the period up to 2010. Most European producers are running at or near capacity. New investments have mainly been focused in Asia with the intention of importing into Europe.

The value of the total U.S. market for flavors -- including flavor additives, flavor enhancers, sugar substitutes, and spices -- will increase from $6 billion in 2014 to $7 billion in 2019.

The meaty, savory taste now known as umami finds its best expression through monosodium glutamate.

The milestone was acknowledged and an event held at the plant on July 17.

According to Reuters Health, researchers at the University of North Carolina have found a modest correlation between MSG intake and weight gain.