According to The Food Infodemic Report by the Ajinomoto Group, 20% of people in the United States avoid eating Chinese food because they’re concerned about the side effects of MSG.“An entire ...

It was a Japanese chemist, Kikunae Ikeda, co-founder of Ajinomoto, who first extracted MSG from seaweed over 100 years ago. Today in the U.S., Ajinimoto extracts glutamate from corn, ...

The Ajinomoto Group’s campaigns benefit their brand while increasing the public understanding of MSG and its association with Asian food. According to the group's nationwide survey of more than ...

Ajinomoto—the world’s largest producer of monosodium glutamate, or MSG—has played a quiet but consistent role in reshaping how we think about the additive.

Monosodium glutamate, better known as "MSG," is a staple ingredient in Asian cuisine, ... a Chicago-based corporate executive chef at Ajinomoto Health & Nutrition North America, Inc., ...

There’s even a visitors’ center at Ajinomoto’s oldest factory, in Kawasaki, where the remaining crystals of the first-ever MSG created by Ikeda more than a century ago are proudly on display.

He now works with Ajinomoto to educate chefs through events like a recent MSG immersion event at Ajinomoto’s Itasca, Illinois, headquarters, where they cooked and compared dishes made with and ...

One of the best gifts I’ve ever gotten was my MSG cellar. But you don’t need one made especially for MSG—you can use any salt cellar. You can also buy these cute panda Ajinomoto MSG shakers ...