What Is MSG and Is It Safe? Everything You Need to Know

Few food ingredients carry as much controversy as MSG. It has been blamed for headaches, dizziness, and a range of other symptoms — yet it appears on the ingredient lists of some of the world's most consumed foods, from crisps and instant noodles to stock cubes and processed meats. The gap between public perception and scientific consensus on MSG is significant.

This article explains what MSG actually is, where it comes from, how it works as a flavour enhancer, what the science says about its safety, and how it is used in meat processing and everyday cooking. Whether you are a home cook, a butcher, or a food producer, understanding MSG helps you make informed decisions about how and when to use it.

What Is MSG?

MSG stands for monosodium glutamate. It is the sodium salt of glutamic acid — one of the most abundant amino acids in nature. Glutamic acid occurs naturally in a wide range of foods, including tomatoes, parmesan cheese, anchovies, soy sauce, mushrooms, and cured meats.

MSG was first isolated in 1908 by Japanese chemist Kikunae Ikeda, who was trying to identify the compound responsible for the distinctive savoury taste of dashi — a Japanese broth made from seaweed. He named this taste 'umami', now widely recognised as the fifth basic taste alongside sweet, sour, salty, and bitter.

How MSG Is Made

Commercial MSG is produced through a fermentation process similar to how yoghurt, vinegar, and wine are made. Starch, sugar cane, or sugar beet is fermented using bacteria that naturally produce glutamic acid. The glutamic acid is then neutralised with sodium to form MSG crystals.

This process means commercial MSG is chemically identical to the glutamate found naturally in food — the body processes both in exactly the same way.

How Does MSG Work as a Flavour Enhancer?

MSG does not add a specific flavour to food the way salt adds saltiness or sugar adds sweetness. Instead, it enhances and intensifies existing savoury flavours — making them taste more rounded, full, and satisfying.

The Umami Effect

Umami receptors on the tongue respond to glutamate. When MSG is added to a dish or product, it activates these receptors more strongly, creating a deeper perception of savoury flavour. This is why small amounts of MSG can significantly improve the palatability of a product without changing its fundamental character.

MSG vs Salt: A Key Comparison

Factor	MSG	Table Salt (NaCl)
Sodium content	~12% sodium by weight	~39% sodium by weight
Primary function	Flavour enhancement (umami)	Seasoning and preservation
Typical usage level	0.1–0.8% of dish weight	0.5–2% of dish weight
Taste contribution	Umami / savoury depth	Saltiness
Can reduce salt use?	Yes — often allows 20–40% salt reduction	N/A

Because MSG contains significantly less sodium than table salt and is used in much smaller quantities, substituting some salt with MSG in a recipe can reduce overall sodium content while maintaining or improving flavour intensity.

Freddy Hirsch supplies MSG in convenient pack sizes for both home cooks and commercial processors. View the MSG product range on our online shop.

Is MSG Safe? What the Science Says

The safety of MSG has been studied extensively since the 1960s. Here is what the major food safety authorities have concluded:

• The United States Food and Drug Administration (FDA) classifies MSG as 'Generally Recognised as Safe' (GRAS) — the same category as salt, sugar, and vinegar.
• The European Food Safety Authority (EFSA) completed a comprehensive review of glutamates in 2017 and established an acceptable daily intake, concluding that MSG poses no safety concern at normal dietary use levels.
• The World Health Organisation (WHO) and the Food and Agriculture Organisation (FAO) have both assessed MSG and found no evidence of harm at typical consumption levels.
• Food Standards Australia New Zealand (FSANZ) permits MSG as a food additive and has found no credible evidence linking it to adverse reactions in the general population.

What About 'Chinese Restaurant Syndrome'?

The term 'Chinese Restaurant Syndrome' entered popular culture in 1968 following a letter published in the New England Journal of Medicine describing symptoms after eating Chinese food. MSG was identified as a possible cause, and the association stuck in public perception.

Subsequent double-blind, placebo-controlled studies have consistently failed to confirm a reliable link between MSG consumption and the reported symptoms. When participants were given MSG without their knowledge, they did not report symptoms at rates higher than those given a placebo. The scientific consensus today is that MSG is not the cause of these symptoms in the general population.

Some individuals may have a sensitivity to very large amounts of free glutamate, but this is not specific to MSG and would require consumption well above normal use levels.

MSG in Meat Processing

MSG is widely used in meat processing for its ability to enhance savoury flavour at low usage levels. In the context of processed meats, it performs several useful functions:

• Enhances the natural meaty flavour of the product
• Improves flavour perception at reduced salt levels — useful for lower-sodium product development
• Rounds out the flavour profile of spice blends, making them taste more cohesive
• Improves the palatability of products containing significant proportions of plant-based extenders like soy protein
• Contributes to flavour stability during shelf life

Products That Commonly Contain MSG

• Viennas and frankfurters
• Russian sausages
• Polony and processed loaves
• Cabanossi and salami
• Meat marinades and braai rubs
• Stock powders and soup bases
• Chip and snack seasonings

Freddy Hirsch's meat tenderizer powder contains MSG as one of its functional ingredients, contributing to both flavour enhancement and the overall tenderising effect on the meat.

Explore Freddy Hirsch's full range of functional food ingredients, including MSG, on our online shop.

How to Use MSG in Cooking and Meat Processing

Usage Rates

• General cooking: 0.1–0.5g per 100g of food — a small pinch goes a long way
• Marinades and rubs: 0.2–0.5% of total marinade weight
• Processed meat products: follow product-specific formulation guidelines — typically 0.1–0.3% of meat weight
• Chip and snack seasoning: 1–3% of seasoning blend weight

Practical Tips

• Add MSG early in the cooking or mixing process so it integrates fully into the product
• Do not use MSG as a substitute for quality ingredients — it enhances flavour, it does not create it
• In meat processing, use MSG as part of a balanced complete pack formulation rather than adding it independently, unless you have a tested recipe
• Store MSG in a sealed container away from moisture — it is hygroscopic and will clump if exposed to humidity

Common Misconceptions About MSG

Misconception 1: MSG is an artificial chemical. MSG is produced through natural fermentation of plant-based starch or sugar. The glutamate in MSG is chemically identical to the glutamate in tomatoes, cheese, and meat.

Misconception 2: MSG makes you thirsty. Thirst after eating processed food is most commonly caused by high sodium content from salt — not MSG. Because MSG contains far less sodium than salt, it is unlikely to be the cause of post-meal thirst.

Misconception 3: MSG-free products are healthier. Products marketed as MSG-free often contain high levels of other glutamate sources such as yeast extract, hydrolysed vegetable protein, or autolysed yeast — all of which are high in free glutamate. The label 'no added MSG' does not mean the product is low in glutamate.

Misconception 4: MSG is banned in some countries. MSG is a permitted food additive in virtually every regulated food market in the world, including South Africa, the European Union, the United States, Australia, and most of Asia.

Who Should Limit MSG?

For the vast majority of people, MSG at normal dietary levels presents no health concern. However, individuals who have been advised by a medical professional to follow a low-glutamate diet — typically for specific neurological conditions — should discuss MSG use with their doctor.

MSG is not recommended in foods intended for infants under 12 months, consistent with general guidelines on added flavour enhancers in infant nutrition.

Conclusion

MSG is one of the most thoroughly studied food ingredients in history, and the scientific consensus is clear: it is safe for consumption at the levels found in food. Its ability to enhance umami flavour at low usage levels makes it a valuable tool in both home cooking and commercial meat processing — particularly in products like viennas, Russians, polony, and seasoning blends.

Understanding MSG for what it is — a naturally derived flavour enhancer with a long history of safe use — allows you to make informed decisions about how to use it in your kitchen or production facility.

Buy MSG and other functional food ingredients from Freddy Hirsch's online shop — available in pack sizes for home cooks and commercial processors.

FAQ

What is MSG made from?

MSG is produced through the fermentation of plant-based starch, sugar cane, or sugar beet. The process produces glutamic acid, which is then combined with sodium to form MSG crystals. It is chemically identical to the glutamate found naturally in many foods.

Is MSG the same as salt?

No. MSG and table salt are different compounds with different functions. Salt (sodium chloride) adds saltiness and acts as a preservative. MSG enhances umami (savoury) flavour. MSG contains about 12% sodium by weight, compared to 39% for table salt.

Does MSG cause headaches?

This claim has not been supported by controlled scientific studies. Double-blind research has consistently found no reliable link between MSG consumption at normal food levels and headache or other symptoms in the general population.

Where can I buy MSG in South Africa?

Freddy Hirsch supplies MSG for home cooks and commercial processors through their online shop and branch network across South Africa.

Can I use MSG in biltong or boerewors?

MSG can be used in biltong marinades and sausage blends to enhance savoury depth. However, traditional biltong and boerewors recipes do not typically include MSG. If you are producing to a traditional recipe, use MSG only if it is part of your tested formulation. Freddy Hirsch complete packs include carefully balanced flavour profiles — check the specific pack specification before adding additional MSG.