Resources

glutamate booklet
Glutamate Booklet

Since its discovery in 1908, monosodium glutamate has been used safely and effectively in food. A great deal of scientific research has been undertaken into its role and safety. This research, which has been reviewed by scientists and regulators around the world including the US Food & Drug Administration, demonstrates that monosodium glutamate (MSG) is safe for everyone. Glutamate seasoning is the simplest, purest way to add umami to food. 'Glutamate: The Purest Taste of Umami' provides information about the role glutamate plays in food and in our bodies.

Download 'Glutamate: The Purest Taste of Umami' booklet
The Science of monosodium glutamate - but not as you know it!
MSGDish on YouTube

The Science of monosodium glutamate - but not as you know it!

Go to The Science of monosodium glutamate - but not as you know it!
nature outlook taste
Nature Outlook Taste

Taste is central to our being, but this vital sense is only now becoming clear at the biological level. Scientists have identified the receptors that respond to the five basic stimuli of sweet, sour, bitter, salty and umami (savoury), and are now exploring how the brain interprets them. Nature Outlook: Taste reports the latest findings from the front lines of flavour.

Access nature.com/nature/outlook/taste
  • Share
  • Share