E621: Monosodium glutamate

What is E621?

Monosodium glutamate (E621), or MSG, is the sodium salt of glutamic acid, one of the most common amino acids in nature. It provides umami, the savoury taste found naturally in tomatoes, aged cheese, mushrooms and broths.

Origin and production

MSG is produced by bacterial fermentation of carbohydrates such as sugar beet molasses, sugar cane or starch, after which the glutamic acid is purified and neutralised with sodium.

Why is it used?

It is used as a flavour enhancer to deepen savoury taste in crisps and other snacks, instant noodles, seasonings, stock cubes, sauces and processed meats. It allows some recipes to achieve full flavour with less salt.

Vegan, vegetarian and halal

MSG is made by microbial fermentation of plant materials and is generally considered suitable for vegans and vegetarians. It does not usually raise halal or kosher concerns, though certified products confirm the fermentation inputs.

Safety and regulation

MSG is authorised as a flavour enhancer in the EU with maximum levels for many foods. In its 2017 re-evaluation of glutamates, EFSA set a group acceptable daily intake and identified a risk of exceeding it for some population groups when all dietary sources are taken into account.

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