IGIS Webinar Research Update and Discussion: MSG’s Important Role in Sodium Reduction The International Glutamate Information Service (IGIS) held an interactive webinar on June 25 2021, focused on the health…
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Known as “umami seasoning,” the popular flavor enhancer MSG has been associated with flavorful foods since it was discovered by Professor Kikunae Ikeda of Tokyo Imperial University in 1907. Though…
Discover magazine: “MSG Isn’t Bad For You, According to Science” “Pass the MSG: Monosodium glutamate is just sodium and the amino acid glutamate, which is found in nature. Yet even…
A recent study published in the Journal of Food Science suggests monosodium glutamate (MSG) can be used to significantly reduce sodium while also promoting the enjoyment of better-for-you foods like...
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INTRODUCTION: The discovery of Umami Seasoning is commemorated every year on July 25th, which is the day Professor Kikunae Ikeda of Tokyo Imperial University way back in 1908 submitted his…
Asian American restaurants have been hit particularly hard by the Covid-19 pandemic due to the unfounded fears surrounding the origins of the virus. Since the outbreak of COVID-19, Asian restaurants…
Inability to Taste Umami was Associated with Taste Function Declines, Which Resulted in Decreased Interest in Meals Patients with Alzheimer’s disease dementia (ADD) are thought to exhibit taste disorders, yet…
Whether due to coronavirus, quarantine, or bad weather, being stuck at home (but most importantly, safe at home) can definitely feel limiting and can become dreary. To avoid menu boredom...
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DUBLIN (17 October 2019) – Nutrition professionals around the world convened in Dublin this month to discuss the latest strategies to address the obesity epidemic. One symposium, sponsored by IGIS,…
May 2019 — The “Workshop on Monosodium Glutamate and Umami Taste Perception: Nutrition and Central Control Mechanisms” was held at the University of Campinas (UNICAMP) in São Paulo, Brazil. This…
