Add Yahoo as a preferred source to see more of our stories on Google. MSG is a naturally occurring compound that enhances umami flavor and is widely used in global cuisines. It can be used in various ...

Who hasn't heard of the so-called "Chinese Restaurant Syndrome" featuring symptoms such as headaches, flushing, sweating and heart palpitations tied to MSG consumption? Yet despite the supposed ...

There was a time, not wanting to court controversy, Adam Liaw avoided putting MSG in his recipes. He wasn’t the only one distancing himself from the amino acid salt, which is found in Parmesan cheese, ...

On small, sticky plastic tables, surrounded by 300 other students, elementary school Chrissy ate a home-packed lunch every day. First tucked neatly into lunchboxes, later crammed into paper bags, my ...

Ajinomoto has defended the safety of flavor enhancer MSG against claims made in a citizen's petition filed by the nonprofit Truth in Labeling Campaign that urges the FDA to rescind the ingredient's ...

MSG is a naturally occurring compound found in many foods; it’s also one of the world’s most popular flavor-enhancing food additives. There’s a strong stigma that MSG is bad for you—but scientific ...

image: Few ingredients come with as much baggage as monosodium glutamate. More commonly known as MSG, the compound has had a bad reputation for nearly 50 years, so we at Reactions felt it was time to ...

Despite what some of its opponents have long claimed, Monosodium Glutamate (MSG) may have nothing to do with those headaches you get after eating Chinese food, and may not be bad for you at all. A ...

Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG). The flavour and fragrance ...

How did monosodium glutamate get such a bad rap? After a consumer crusade in the ‘60s, the compound has become synonymous with bad Chinese food, Doritos and processed cheese powder — but a new ...

Food researchers have found a compound that enhances salty, sweet and savoury tastes. The chemical is the first known to heighten more than one type of flavour. The discovery could aid the quest for ...