Ajinomoto

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SAFETY OF AJI-NO-MOTO®



What Is AJI-NO-MOTO®?

AJI-NO-MOTO® is a product brand name of monosodium glutamate. Monosodium glutamate (MSG) is a flavor enhancer which has been used effectively for over a century to bring out the best flavor of food. AJI-NO-MOTO® [MSG] is an Umami seasoning, which is made from the finest quality crops like sugarcane and tapioca through natural fermentation process.

The safety of monosodium glutamate, as related to the corporate image of Ajinomoto, has been a point of discussion since its inception. The discussion began as early as 1910 in Japan, with unsubstantiated rumours relating to the use of serpents in the raw materials. Since the 1940s, safety concerns have been voiced several times by public institutions in both Japan and the United States. Additional concerns included the Chinese Restaurant Syndrome in the 1960s and the call for greater regulation on the use of MSG, which was based on the work of Professor John Olney, in 1969. In 1996, the FDA commissioned the Federation of American Society for Experimental Biology (FASEB) to study the effects of MSG and they concluded that it is safe for the majority of people. At that time, Ajinomoto also noted the possibility that asthma patients and carriers with symptoms of Chinese Restaurant Syndrome symptoms may be affected, but ultimately, the safety of this group was also confirmed by the subsequent test results in the United States and Australia. The nation went into a tizzy over products in which Ajinomoto (Aji No Moto – “Essence of Taste” in Japanese) is used and the agitation died down with equal speed.

the usage of MSG was to enhance taste, increase deliciousness of the food. "The Glutamate gives sense of 'enough feel' to consumers avoiding excess eating,"

Below are the lists of organizations that have declared the safety of MSG consumption: such as tomatoes and mushrooms, have high levels of naturally occurring free glutamate.  


FSSAI
Subjected to Good manufacturing practices (GMP) no defined level prescribed in the FSSAI act, FSSAI Clause No: 3.1.11 Sub Class No: (XXIII): Use OF flavor Enhancer (MSG) in following food items is allowed – Noodles seasoning and pasta, meat tenderizer, onion salt, garlic salt, oriental seasoning mix etc. In Table 10 referring to FSSAI in the Seasoning Mix, culinary powder category dosage of MSG is given as GMP.

US FDA
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.

FS of Australia New Zealand
Conclusion reached by Foods Standards Australia New Zealand: MSG is safe In 2002, Food Standards Australia New Zealand conducted a review of the safety of MSG. The Chief Scientist concluded that several recent reviews of the scientific evidence have confirmed that MSG is safe for the general public at the levels of use typically found in food.

Since 1909, AJI-NO-MOTO® seasoning has been safely used throughout the world and it is also one of the most extensively researched food ingredients with more than hundreds of Scientifics studies affirmed the safety of MSG consumption. 

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