“Umami Memorial” Symposium held at ACS Annual Meeting
March 2018 — One hundred ten years after its discovery, umami celebrated its birthday in New Orleans during the annual meeting of the American Chemical Society, on March 18, 2018. Rather than cake and ice cream, the “110th Umami Memorial Symposium: Past, Present, Future” featured a range of renowned scientists and historians from the U.S. and Japan who shared both factual and cultural commentary about umami, the 5th taste. Misconceptions about monosodium glutamate (MSG), which some have called “the purest form of umami,” also were addressed.
Read more about the 110th Umami Memorial Symposium.
Benefits of Umami in Foods Demonstrated by Chef Chris Koetke
October 2017 — The American Academy of Nutrition and Dietetics recently celebrated its 100th anniversary Food Nutrition Conference and Exhibition (FNCE) in Chicago, Illinois. Several members of the International Glutamate Information Service were there attending sessions and participating in discussions with dietitians and food science professionals.
Chef Christopher Koetke was one of the distinguished chefs conducting cooking demonstrations and food sampling. Chef Koetke’s presentation focused on building flavor in prepared foods, and specifically the unique benefits of umami in foods.
Read what Chef Koetke says about building a dish with umami.
Umami Symposium: “Scientific Approach for Authentic Egyptian Foods and Ingredients”
October 12 2016 — This symposium was held in Egypt at Cairo University (Food Science Department, Faculty of Agriculture). It is the first symposium on Umami and Glutamate to be held in Egypt.
The symposium covered basic information about umami, including its history, science and food applications, as well as the use of monosodium glutamate (MSG) as the purest form of umami. During the seminar, more than 250 attendees experienced the powerful effect of umami seasoning (MSG) to improve the deliciousness of low salt vegetable soup.
Presenting: Dr. Kumiko Ninomiya of the Umami Information Center; Professor Dr. Shahinaz Ahmed Helmy Mohamed Abdou, Chair of the Food Science Department at Cairo University; Professor Dr. Toshihide Nishimura of Nippon Veterinary and Life Science University; and Dr. Masanori Komura of the International Glutamate Technical Committee and Ajinomoto Co., Inc.
Umami, which has been documented as the fifth basic taste, is not well understood in Egypt. Participants learned about the hidden benefits of umami in Egyptian dishes and specifically learned how MSG can impart the delicious taste in many foods.
- Dr. Ninomiya introduced umami as being originally discovered in Japan more than a century ago, and now is recognized in many parts of the world as a basic taste. The first affordable umami seasoning was developed as the sodium salt of glutamic acid (MSG) by the Japanese food company, Ajinomoto Co., Inc.
- Dr. Shahinaz addressed major umami substances, such as glutamate which is widely present in many Egyptian foods (for example, tomatoes and various kinds of beans).
- Dr. Nishimura discussed the importance of taste and flavor combinations for food deliciousness. The characteristics of umami explain why the umami taste makes food so delicious, and umami seasoning (MSG) fortifies the original taste of vegetables, meat and fish. Also, the added health benefit of umami in helping to reduce sodium was discussed. Dr. Nishimura explained how MSG improves the palatability of food with low salt food content.
- Dr. Komura introduced the safety of the affordable umami taste seasoning, MSG, and its acceptance as being completely confirmed by various leading authorities (FDA, EFSA, JECFA, etc.). Dr. Komura detailed how MSG’s safety has been repeatedly confirmed by world experts, based on numerous scientific studies as well as its long history of safe use.
Participants tasted a low salt vegetable soup (containing 0.3% NaCl) to evaluate the change in taste quality and acceptance when umami seasoning (MSG) was added to the soup. The soup with MSG added was widely accepted as being the most desirable because of improved taste: