Unmasking MSG: Hidden Names and Where It Hides in Your Food

Understanding the Many Names of MSG and How to Spot This Common Additive in Everyday Foods.

By Medha deb

Created on Sep 28, 2025

Understanding the Many Names of MSG and How to Spot This Common Additive in Everyday Foods.

What Is MSG? The Flavor Enhancer Hiding in Plain Sight

Monosodium glutamate (MSG) is a common food additive used around the world to intensify flavor, especially the savory, umami profile beloved in many cuisines. Though it occurs naturally in some foods, the MSG found in packaged goods is manufactured and added for taste. Over the decades, MSG has amassed both fans and detractors, with ongoing debates about its safety and need for transparency in labeling.

One of the main challenges for consumers who wish to avoid MSG is its myriad alternative names. Food manufacturers use a wide range of terms—many scientific or obscure—on ingredient labels, making it difficult for the average shopper to know when MSG is present.

Why Is MSG Used in Food?

MSG is prized by the food industry for the delicious umami flavor it imparts. This savory, full-bodied taste works to balance and enhance other flavors, leading to a more satisfying eating experience.

Flavor Enhancement: MSG is mostly used to make foods taste richer and more complex, particularly in savory dishes.
Cost Efficiency: It enables manufacturers to create strong flavors without relying heavily on expensive ingredients (such as meats or cheese).
Versatility: MSG is used in snacks, soups, processed meats, seasonings, and countless convenience foods.

Is MSG Safe?

The U.S. Food and Drug Administration (FDA) considers MSG to be “generally recognized as safe” (GRAS) for consumption at customary levels. While anecdotal reports once linked MSG to headaches and discomfort—a phenomenon dubbed “Chinese Restaurant Syndrome”—well-controlled scientific studies have failed to substantiate these claims in the general population. However, a small subset of sensitive individuals may still experience mild symptoms when consuming large amounts of MSG on an empty stomach. As with many ingredients, individual tolerance may vary.

Why Is MSG Hard to Spot? The Problem of Hidden Names

Decades ago, food labeling became more rigorous. After consumer backlash against MSG, manufacturers began to list the additive by its chemical name in ingredient panels. However, as public wariness of MSG grew, brands started using alternative technical or functional names, making it less obvious to consumers who wish to avoid it.

Furthermore, some sources of glutamate can appear under category terms that don’t mention MSG at all, compounding the confusion. Reading labels carefully is key to identifying MSG, no matter what it may be called.

Common Names and Synonyms for MSG

If you’re scanning a food label for hidden sources of MSG, these are some common names and direct synonyms that always indicate added MSG:

Monosodium glutamate
Sodium glutamate
Monosodium salt
Glutamic acid, monosodium salt
Monosodium glutamate monohydrate
L-Glutamic acid, monosodium salt
L-Monosodium glutamate monohydrate
MSG
Flavor enhancer E621 (in international products)
Accent, Aji-No-Moto, Ve-Tsin, Sazón (brand or trade names)

These names are chemically identical or direct trade names, so if you see any of these on a label, the product contains MSG.

Less Obvious Names: Ingredients That Always Contain MSG

Some ingredients are used for their natural glutamate content or their function as a flavor booster—but, in practice, they are industrial sources of MSG. The following terms always indicate the presence of MSG or its analogs, even if not spelled out as such:

Hydrolyzed protein (including hydrolyzed vegetable protein, hydrolyzed plant protein, hydrolyzed wheat protein, hydrolyzed soy protein, hydrolyzed oat flour, hydrolyzed casein)
Autolyzed yeast, autolyzed yeast extract
Yeast extract, yeast food, yeast nutrient
Sodium caseinate, calcium caseinate
Textured protein or textured vegetable protein (TVP)
Glutamic acid (when used as a flavor enhancer, not as an amino acid in the nutrition panel)
Monoammonium glutamate, magnesium glutamate, monopotassium glutamate, sodium glutamate (E numbers E622-E625 in Europe)
Umami flavoring
Ajinomoto (primarily seen in international or Asian food labeling)

Ingredients That May Contain or Produce MSG

Some ingredients are not MSG themselves but can contain or create free glutamate (MSG) during processing. These are often added for texture, thickening, or flavoring and may introduce MSG into the final product—possibly without explicit mention on the label. Examples include:

Maltodextrin
Malt extract
Bouillon, broth, or stock
Soy sauce
Soy protein isolate
Whey protein isolate
Gelatin
Carrageenan (a thickener derived from seaweed)
Protein fortified foods
Ultra-pasteurized foods

Food labeling regulations in many countries allow terms like “natural flavor,” “artificial flavor,” and “spices,” which might also contain glutamate compounds derived from processing, sometimes making it hard to know for sure if MSG is present.

Table: Common Names and Synonyms for MSG and Related Ingredients

Ingredient Name	MSG Content	Typical Use
Monosodium glutamate (MSG)	Always contains MSG	Flavor enhancer
Hydrolyzed vegetable protein	Always contains MSG	Snack foods, soups
Autolyzed yeast extract	Always contains MSG	Seasonings, chips
Sodium caseinate	Always contains MSG	Creamers, processed foods
Natural flavor	May contain MSG	Various savory items
Protein isolate (soy or whey)	May contain MSG	Protein shakes, bars
Maltodextrin	May contain MSG	Soups, snacks
Flavor enhancer E621	Always contains MSG	Snacks, sauces (international labeling)
Ajinomoto	Always contains MSG	Global food additive

Where Is MSG Most Commonly Found?

MSG and its analogs are prolific in the following types of processed foods:

Snack chips, cheese puffs, and flavored crackers
Packaged soups, ramen noodles, and bouillon cubes
Processed meats (deli slices, sausages, hot dogs)
Frozen prepared meals and instant dinner mixes
Seasoning blends, salad dressings, and dips
Fast food and chain restaurant menu items
Canned meats and canned savory foods
Plant-based “meat” alternatives and veggie sausages

Because MSG can hide under so many aliases, food manufacturers can, in effect, include it in a broad variety of savory commercial products.

Reading Labels: How to Avoid MSG

For those seeking to minimize or eliminate MSG from their diet, label literacy is crucial. Here’s how to be a savvy shopper:

Scrutinize ingredient lists for all the alternative names and functional synonyms for MSG, as described above.
Watch for category terms such as “flavor enhancer,” “hydrolyzed protein,” or “autolyzed yeast extract.” These almost always indicate the presence of MSG or free glutamates.
Be skeptical of vague terminology like “natural flavors,” “spices,” or “seasonings.” Sometimes companies use these umbrella terms to mask ingredients like MSG, particularly in savory foods.
When in doubt, contact the manufacturer for clarification about the use of MSG or glutamate-rich additives.
Choose whole foods and cook at home using fresh ingredients as much as possible. This is the only way to guarantee MSG-free meals.

Is Naturally Occurring Glutamate the Same as MSG?

Glutamic acid (or glutamate) is a naturally occurring amino acid found in foods like tomatoes, Parmesan cheese, mushrooms, and some meats. The body metabolizes both naturally occurring and added MSG in the same way, but the concentration of free glutamate can be much higher in foods where MSG is added. For most people, the modest amounts of natural glutamate in whole foods do not pose any health concerns.

Natural Food Sources of Umami: Alternatives to MSG

If you love umami but want to reduce or eliminate MSG from your diet, try the following natural alternatives, which impart rich, savory flavor without the need for added MSG:

Shiitake mushrooms: High in natural glutamate content; excellent in stir-fries, soups, and sauces.
Parmesan cheese: Intensely umami, especially in the crust; perfect for pasta, risotto, and casseroles.
Soy sauce and fermented sauces: Contain natural glutamates (be sure to check ingredient lists if trying to avoid manufactured MSG).
Anchovies or fish sauce: Add depth to sauces and dressings.
Beef broth or bone broth: Naturally rich in amino acids including glutamate.
Dried seaweed (kombu): The source used by early MSG discoverers, great for stocks and stews.
Tomatoes: Fresh or sun-dried tomatoes add natural umami to cuisines worldwide.

Use these ingredients to build satisfying, complex flavors without relying on hidden additives.

Quick Reference: Names to Watch Out for on Labels

Monosodium glutamate (MSG)
Hydrolyzed protein or hydrolyzed plant protein
Autolyzed yeast or yeast extract
Sodium caseinate, calcium caseinate
Textured vegetable protein
Flavor enhancer (especially E621-E625 in Europe)
Ajinomoto, Accent, Ve-Tsin (brand names)

Frequently Asked Questions (FAQs) About MSG

Q: Does MSG cause headaches or “Chinese Restaurant Syndrome”?

A: Scientific studies have not found consistent evidence to support the claim that MSG causes headaches or symptoms in the general population. Only a small percentage of people may be sensitive, and then, usually, only in large quantities on an empty stomach.

Q: What is the difference between naturally occurring glutamate and MSG?

A: Both are chemically similar and are processed by the body in the same way. Naturally occurring glutamate is found in whole foods like tomatoes and cheeses, while MSG is a purified additive used to enhance flavor in processed foods.

Q: How can I tell if a product contains MSG?

A: Look for the names listed above, including “monosodium glutamate,” “hydrolyzed protein,” “autolyzed yeast extract,” or “flavor enhancer (E621).” If in doubt, contact the manufacturer for clarification.

Q: Are fast foods likely to contain MSG?

A: Yes, many fast food chains use MSG and related flavor enhancers in their seasonings, sauces, and prepared foods. Always ask about ingredient lists or request allergen information when eating out.

Q: What foods are naturally high in umami but not manufactured MSG?

A: Shiitake mushrooms, tomatoes, aged cheeses like Parmesan, anchovies, fermented sauces, and dried seaweed all offer natural umami flavor without added MSG.

Bottom Line

MSG is a potent and prevalent flavor enhancer, but its presence in food products is often obscured by a bewildering array of chemical names and functional terms. Whether you wish to avoid MSG or simply want to be more informed about what you’re eating, learning these hidden names is the first step toward better label literacy and healthier choices.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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