Skip to main content


An MSG Convert Visits the High Church of Umami

Helen Rosner The New Yorker
Ajinomoto produces umami at its panda-themed headquarters Monosodium glutamate is a compound molecule in which glutamate is the amino acid responsible for the mysterious deepening of flavor. Its once-vilified reputation has been ascribed to illogic, superstition and even racism.


The Savory Science of Umami

Lynn A. Kuntz Food Product Design
In the 1980s and 90s, science rediscovered the existence of umami and in 2002 identified its taste receptor. And, as they say, the rest was history. Not only has umami been universally recognized in sensory science, it’s become the darling of professionals looking to enhance the taste of savory foods. Umami can be leveraged, not just for tastier foods, but for healthier ones.
Subscribe to umami