Since 1909 AJI-NO-MOTO® Umami Seasoning has been used to bring out the best taste in food all over the world. The extensive body of research which exists about this widely used ingredient has been reviewed by independent scientists and regulatory authorities throughout the world – all have found MSG to be safe.
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Feel safe enjoying tastes and eating
AJI-NO-MOTO® (MSG) has been safely used as a food ingredient since 1909. However, due to the common misconceptions, it is one of the most thoroughly tested of all food ingredients, with hundreds of scientific studies confirming its safe and effective use. MSG’s safety has been repeatedly affirmed by regulators and scientific agencies around the world.
History of scientific studies for MSG around the world
In the early 1950s, as processed foods increased in many countries all over the world, the Food and Agricultural Organization (FAO) and the World Health Organization (WHO) of the United Nations established a new committee, the Joint FAO/WHO Expert Committee on Food Additives (JECFA), to evaluate the safety of food additives.
JECFA* evaluated the safety of glutamate in 1970, 1973 and 1987. After three safety evaluations, JECFA placed MSG in the safest category, “Acceptable Daily Intake (ADI) not specified”.
In 1991, the European Commission’s Scientific Committee for Food (SCF) also affirmed MSG’s safety. Having reviewed the most advanced and up-to-date research on glutamate, the SCF published a report in 1991 which designated an ‘ADI not specified’ for MSG.
In 1995, the Federation of American Societies for Experimental Biology (FASEB) reaffirmed the safety of MSG for the general population. In its review, commissioned by the FDA, FASEB found no evidence linking MSG to any serious or long-term health effects, which led the FDA to again reaffirm that MSG is a safe food ingredient at normally consumed levels.