Monosodium Glutamate (MSG) is a widely used food additive known for enhancing the umami taste, one of the five basic tastes alongside sweet, sour, salty, and bitter. It is a white, odorless, crystalline powder that easily dissolves in water. Derived from natural sources such as sugarcane, corn, or starch, MSG is produced through a fermentation process similar to that used for yogurt or soy sauce. Recognized as safe by major regulatory bodies, including the FDA, EFSA, and WHO, MSG is used globally to improve the overall flavor profile of various food products.

MSG is extensively used in the food industry to enhance the savory taste of a wide range of products. It is commonly found in processed foods, canned soups, instant noodles, frozen meals, snacks, and seasoning blends. Restaurants and food manufacturers use MSG to boost flavors without significantly increasing sodium content, making it a preferred choice for reducing overall salt levels in food formulations. Additionally, it is widely used in Asian cuisines, where it enhances the depth of broths, sauces, and stir-fried dishes.

Beyond its culinary applications, MSG has been the subject of various scientific studies regarding its safety and health effects. While some individuals may report mild sensitivity, extensive research has shown no conclusive evidence linking MSG to serious health issues when consumed within recommended limits. As a result, it continues to be a trusted ingredient in food production, helping to create richer, more enjoyable flavors in a wide variety of dishes worldwide.