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Home » Keywords: » MSG

Items Tagged with 'MSG'

ARTICLES

FloridaFoodProducts_900

Florida Food Products: Cut Sodium, Clean Up Label

Fermented mushroom juice concentrate helps processors clean up the label, reduce sodium
June 16, 2021
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.
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Ajinomoto_MSG_900

New Ajinomoto Campaign Challenges Assumptions About Monosodium Glutamate (MSG)

The company joins forces with Pepper Teigen, designer Zipeng Zhu, and Asian food brand Omsom to replace outdated "No MSG" signs with new "KNOW MSG" symbol
December 2, 2020
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.
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Ajinomoto_Salt_Study_900

Glutamates Can Help Reduce Sodium Intake

Study finds that glutamates such as MSG can provide partial sodium replacement in certain food categories
November 8, 2019
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.
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General Mills, Progresso Soup

Ready-to-Eat Soups

General Mills’ Progresso brand adds six new flavors.
August 18, 2014
General Mills’ Progresso Soup brand continues to bring flavorful options to the table.
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Potato Chips

Savory Ingredients Market

Industry researcher projects nearly $13.3 billion in global sales of savory ingredients by 2019.
August 4, 2014

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.


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Sodium Reduction

Fresh and Fast for Flavors

Consumers’ continued yearning for food that is fresh, fast, and healthy is driving innovation and new food and flavor product development, according to "U.S. Market for Flavors."
July 3, 2014
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.
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bowl of unami

Umami: MSG Enhances Flavor

The meaty, savory taste now known as umami finds its best expression through monosodium glutamate.
Christopher Koetke, CCE, Contributing Editor
July 17, 2013
The meaty, savory taste now known as umami finds its best expression through monosodium glutamate.
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Sodium Reduction

20th Anniversary for Ajinomoto Plant

Ajinomoto this month celebrates the 20th anniversary of its MSG production facility in Eddyville, Iowa.
July 17, 2013
The milestone was acknowledged and an event held at the plant on July 17.
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Daily News

MSG and Weight Gain

May 31, 2011
According to Reuters Health, researchers at the University of North Carolina have found a modest correlation between MSG intake and weight gain.
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Salt Reduction

Cindy Beeren
January 1, 2011
Food manufacturers continue to reduce sodium content by tactics ranging from stepwise reduction to salt replacers. Consumersí perception of salt plays a crucial role.
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Events

February 23, 2023

Cognitive Support: The New Frontier of Well-Being

Consumers are actively seeking everything from enhanced focus and better information processing, to reduced stress, improved mood, faster learning, effective memory, better adaptability, and enhanced multitasking. This session will review the science behind these ingredients and how they can be added to your formulations to tap into the cognitive support wave.

March 30, 2023

Plant-Based Foods + Beverages: What’s New? What’s Next?

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

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Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

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