MSG stands for monosodium glutamate. It is a flavor enhancer used to boost savory, meaty, or umami flavor in foods. Chemically, it is the sodium salt of glutamic acid, an amino acid that also occurs naturally in foods like tomatoes, mushrooms, Parmesan cheese, and soy sauce.Â
MSG is added to some packaged foods, seasoning blends, soups, broths, sauces, snack foods, and restaurant dishes to make flavor taste fuller and more savory. The FDA identifies MSG as a flavor enhancer, and it must be listed as monosodium glutamate on the ingredient label when added as a separate ingredient.
Some ingredients, such as autolyzed yeast extract or hydrolyzed soy protein, can also contribute glutamates and a similar savory flavor in processed foods, but they are not the same as labeling a product with added monosodium glutamate.
For most people, MSG is not something that needs to be the main focus of a healthier kitchen. A more practical approach is to pay attention to the overall food: how processed it is, how often you eat it, and whether the ingredient list is full of flavor enhancers and additives you would rather limit.
Simple label-reading tip
If your goal is to keep foods more minimally processed, look closely at products like:
- seasoning packets
- instant noodles
- canned soups
- chips and snack mixes
- bouillon, broth concentrates, and sauce mixes
These are the kinds of foods more likely to rely on flavor enhancers.
Key takeaway
MSG is a flavor enhancer, not a preservative or sweetener. It is used to make foods taste more savory and add umami flavor. Glutamate also occurs naturally in many whole and minimally processed foods. If a product contains added MSG, it should appear on the ingredient list as monosodium glutamate. If you want to keep things more unprocessed and minimize MSG, it is best to read labels and cook more at home.
