Early MSG production relied on wheat protein hydrolysis. By the 1930s, soybean extraction became more prevalent, offering better yields. However, the most pivotal innovation occurred in the 1960s with the adoption of microbial fermentation. Using Corynebacterium glutamicum, a naturally occurring bacterium, MSG could be produced efficiently, cost-effectively, and sustainably. This method, similar to fermentation used in making yogurt or wine, remains the standard today and supports MSG’s global availability and consistent quality.
Today, MSG is a staple in packaged snacks, instant noodles, canned soups, frozen meals, and restaurant cuisine. Its ability to enhance umami flavor enables food manufacturers to reduce sodium levels without compromising taste—an increasingly important benefit as health guidelines emphasize lower salt consumption. Contrary to persistent myths, rigorous scientific reviews, including those by the U.S. FDA, European Food Safety Authority, and WHO, affirm MSG’s safety at normal consumption levels. The so-called “Chinese Restaurant Syndrome” lacks scientific support, with most studies concluding MSG is not harmful to the general population.
As of 2025, MSG continues to evolve in use. New culinary trends focus on clean-label and plant-based foods, where MSG provides depth and richness without animal products or artificial flavors. With food sustainability and health-conscious diets gaining momentum, MSG plays a critical role in shaping the future of flavor enhancement across diverse cuisines and industries.
MSG Flavor Enhancement History
