Preservatives, emulsifiers, and other food additives perform pivotal roles in packaged foods. Here's what you need to know ...

MSG, short for monosodium glutamate, is Japanese in origin and used in many dishes around the world. Despite the rather ...

MSG stands for monosodium glutamate. It’s the sodium salt of glutamic acid, a common amino acid naturally found in many foods and our bodies, says Stephani Johnson, D.C.N., R.D.N., a professor ...

“Fast forward to the present day, and MSG has been declared safe by multiple international food safety organizations and agencies following extensive and repeated reviews of the science,” says ...

If I’m making homemade stocks or broths, I’ll add about a quarter-teaspoon of MSG per four cups of liquid before I add salt simply because I might not need as much as I think. Taste the food ...

Responsible for the 'umami' (delicious) taste, it is incorporated into a large number of solid and liquid savory foods. Experimental studies have established that the presence of added MSG in ...

For decades scientists agreed on four basic food tastes: sweet, salty, sour and bitter. In recent years, scientists also have agreed on a fifth sense, umami, which is evoked by monosodium glutamate ...

and in unexpected places—kind of like how MSG and other glutamates naturally pop up in a lot of our food. Eng uses MSG like any other seasoning in this cookbook, because that’s exactly what it ...

When playwright Keiko Green was in her early teens, she learned that her grandfather — her ojiichan — had worked as a food scientist for Ajinomoto, the Tokyo-based company best known for inventing ...

One the most well-known food additives is MSG, which is used for its flavour-enhancing properties. And it has a bit of a reputation: many people claim that it causes allergies - bringing them out ...