Other Names for MSG: How to Spot Monosodium Glutamate in Food Labels
Pinpoint concealed sources of glutamate on labels to make smarter food choices.
Monosodium glutamate—commonly known as MSG—is one of the most frequently discussed and misunderstood food additives. While some praise it for its unique umami flavor, others avoid it due to perceived health concerns. What complicates matters is that MSG is often present in foods under a variety of alternative names and ingredients, making it challenging for consumers to recognize and avoid it if they wish. This article explores the science of MSG, its alternate identities on food labels, and practical guidance for making informed choices at the grocery store.
What Is MSG?
Monosodium glutamate (MSG) is the sodium salt of glutamic acid—a naturally occurring, non-essential amino acid. Discovered in 1908 by Japanese scientist Kikunae Ikeda, MSG was first isolated from seaweed and recognized for its ability to impart the savory, rich taste known as umami. Today, MSG is produced through fermentation of starch, sugar beets, sugar cane, or molasses and is widely used to enhance the flavor of processed and restaurant foods.
Why Do Food Manufacturers Use MSG?
MSG is prized for its ability to boost flavors, especially the savory quality associated with meat, broths, and cheese. Manufacturers often use it to improve the palatability of low-salt or low-fat foods, mask flavor loss in processed foods, and to create a more satisfying eating experience. While MSG occurs naturally in many foods (including tomatoes and certain cheeses), the added form is the focus of most labeling and health discussions.
Why Do People Want to Avoid MSG?
Concerns about MSG date back to the late 1960s, when the term “Chinese Restaurant Syndrome” appeared, describing symptoms like headaches and flushing after consuming Chinese food. Since then, MSG has been suspected of triggering:
- Headaches
- Flushing or sweating
- Numbness or tingling
- General feelings of discomfort
- Asthma-like symptoms in rare cases
The scientific community remains divided on whether MSG is responsible for these symptoms, as many double-blind, placebo-controlled studies have failed to reproduce them consistently. However, some individuals do appear to be sensitive to large amounts of MSG, even if such reactions are rare.
Regulatory Status of MSG
The U.S. Food & Drug Administration (FDA) classifies MSG as “Generally Recognized as Safe” (GRAS), and global food safety authorities have not imposed strict consumption limits for the general population. Still, MSG is required by law to be listed separately on U.S. food labels when intentionally added. This regulation, however, does not extend to all possible sources of glutamates in packaged foods.
Why MSG Might Be Hard to Identify on Food Labels
If you’re trying to cut down or avoid MSG, the challenge lies in its many aliases. While “monosodium glutamate” must be listed when used directly as an additive, there are many other ingredients containing free glutamate—the active flavor-enhancing component of MSG—that are not always so obvious.
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Below you’ll find the most common terms and ingredients that either mean MSG or are likely to contain forms of free glutamate.
Common Names for Added MSG on Ingredient Lists
When companies add pure MSG, you’ll see one of these names on the food label:
- Monosodium glutamate
- MSG
If either of these is present in the ingredient list, the product contains added MSG and thus free glutamate in its most concentrated form.
Other Ingredients That Are Almost Always a Source of MSG
Certain processed ingredients are manufactured in a way that creates free glutamate, identical to pure MSG. These ingredients do not have to be labeled as MSG, and their use can make it difficult to completely avoid glutamate if you are sensitive. Common examples include:
- Hydrolyzed protein (vegetable, soy, corn, wheat, etc.)
- Hydrolyzed plant protein
- Hydrolyzed vegetable protein (HVP)
- Autolyzed yeast
- Yeast extract
- Textured protein
- Soy protein isolate
- Whey protein concentrate
- Protein extract
These terms indicate ingredients that are processed so that some of their proteins are broken down into free amino acids, including glutamic acid, which delivers the same flavor-enhancing effects as MSG.
Ingredients That Often Contain MSG or Free Glutamate
These ingredients may contain added glutamates, so sensitive individuals might want to be cautious:
- Natural flavors
- Flavoring
- Seasoning
- Bouillon
- Stock
- Broth
- Maltodextrin
- Citric acid
- Gelatin
- Soy sauce
- Barley malt
- Ultra-pasteurized products
While these components do not always contain high levels of free glutamate, they may be manufactured with processes that break down proteins, thus increasing their glutamate content.
Table: Common Synonyms and Hidden Sources of MSG
| Name as Listed on Label | Likelihood of Containing MSG or Free Glutamate |
|---|---|
| Monosodium glutamate | Always |
| MSG | Always |
| Hydrolyzed vegetable protein | Always |
| Autolyzed yeast | Always |
| Yeast extract | Always |
| Natural flavor(s) | Often |
| Seasoning, bouillon, or broth | Often |
| Whey protein concentrate | Always |
| Textured protein (including TVP) | Always |
| Soy protein isolate | Always |
Foods Most Likely to Contain MSG or Free Glutamates
Some categories of processed foods are especially likely to contain MSG, often hidden behind these ingredient names. Be particularly careful with:
- Soups and bouillon cubes
- Snack foods such as chips and flavored crackers
- Processed meats (hot dogs, sausages, lunch meats)
- Frozen meals
- Canned soups and stews
- Instant noodle seasonings
- Condiments and salad dressings
- Seasoned rice and pasta mixes
- Cheese-flavored products
- Restaurant foods, especially in Asian cuisine and fast food
How to Read a Label: Tips for Identifying MSG
To reduce unwitting consumption of MSG:
- Learn the key ingredient aliases for MSG and free glutamates (see lists above).
- If you see unfamiliar protein- or yeast-related ingredients, be skeptical and research further.
- Don’t assume “natural” or “organic” means MSG-free—these products can include yeast extract, hydrolyzed proteins, or similar additives.
- Request allergy sheets or ingredient breakdowns in restaurants, especially if you’re highly sensitive.
Does “No MSG Added” Mean the Product Is Free of MSG?
The claim “No MSG Added” only means that pure monosodium glutamate was not added as a separate ingredient. However, the food could still contain natural sources of glutamate or other additives (like autolyzed yeast or hydrolyzed protein) that increase glutamate content. If you are highly sensitive, you should still scrutinize the ingredient list for other forms of glutamate.
MSG By Other Names: An Alphabetical List of Common Sources
- Autolyzed Plant Protein
- Autolyzed Yeast
- Calcium Caseinate
- Gelatin
- Glutamate
- Glutamic Acid
- Hydrolyzed Corn Gluten
- Hydrolyzed Plant Protein
- Hydrolyzed Protein
- Hydrolyzed Vegetable Protein (HVP)
- Monopotassium Glutamate
- Sodium Caseinate
- Textured Protein
- Yeast Extract
- Yeast Food
- Yeast Nutrient
This list is not exhaustive but covers the most commonly seen terms. If the ingredient includes the word “hydrolyzed,” “autolyzed,” or refers to yeast or protein extracts, it likely delivers free glutamates.
What About Natural Glutamates?
Some foods naturally contain significant amounts of glutamate. While these typically do not pose a problem except for especially sensitive individuals, they do add to an overall glutamate load if you are actively seeking to limit intake. Examples include:
- Tomatoes
- Parmesan and other aged cheeses
- Soy sauce
- Mushrooms
- Seaweed
Because these are natural sources, they are not labeled as containing MSG on packaging.
Current Science: Is MSG Harmful?
The research surrounding MSG is complex. Here’s what current studies suggest:
- MSG is classified as safe at normal dietary levels for most people by the FDA.
- Most double-blind, placebo-controlled studies find MSG reactions are uncommon and limited to a subset of highly sensitive individuals.
- Some studies, primarily in animals and at much higher doses than those found in foods, suggest links to metabolic changes, obesity, and headaches, but these effects are not demonstrated in human populations at realistic consumption levels.
- Some research has explored possible links between MSG and conditions like headaches, asthma, and metabolic syndrome; however, results remain inconclusive, and a causal link is not firmly established in humans.
In short, for the vast majority, moderate intake of MSG is considered safe, but those who suspect a sensitivity should remain vigilant about food labels and ingredient aliases.
FAQs About MSG, Labeling, and Health
Q: If a product is labeled “No Added MSG”, is it definitely glutamate-free?
A: Not necessarily. It may still contain other sources of free glutamates, such as autolyzed yeast or hydrolyzed proteins, which can behave similarly in the body.
Q: Do all forms of glutamate in food act the same way as MSG?
A: Chemically, glutamate from MSG and naturally present glutamate are identical, and the body metabolizes them similarly. Free glutamate, regardless of source, is what activates the umami response on the tongue.
Q: What is “Chinese Restaurant Syndrome”?
A: This is a term for a collection of symptoms like headache and flushing reported by some individuals after eating large amounts of MSG-rich food, especially from Chinese restaurants. Scientific research hasn’t confirmed MSG as the direct cause.
Q: Is MSG more dangerous for certain populations?
A: Some individuals are sensitive to MSG and may experience mild, short-lived symptoms. Those with severe allergies or asthma may wish to exercise greater caution, but for most, MSG presents no health threat at typical food levels.
Q: Can you avoid MSG entirely?
A: Avoiding all sources of dietary glutamate is difficult due to natural occurrence in many whole foods and the prevalence of hidden forms in processed items. However, by learning the key ingredient names and choosing less-processed foods, you can significantly reduce exposure.
Bottom Line: How to Make Informed Choices
If you feel better avoiding MSG or need to for medical reasons, carefully reading labels, choosing minimally processed foods, and preparing meals at home will help you steer clear of both MSG and its hidden sources. For most individuals, current evidence does not support broad health risks from normal levels of MSG in the diet, but awareness empowers better decisions for your unique needs.
References
- https://maxapress.com/article/doi/10.48130/FMR-2023-0016
- https://pmc.ncbi.nlm.nih.gov/articles/PMC5938543/
- https://www.healthline.com/nutrition/msg-good-or-bad
- https://www.health.harvard.edu/nutrition/monosodium-glutamate-msg-what-it-is-and-why-you-might-consider-avoiding-foods-that-contain-it
- https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196
- https://www.medicalnewstoday.com/articles/msg-what-the-science-says-about-its-safety
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