The Umami Factor: 4 Surprising Facts about MSG

I was having lunch with a friend last week and she told me she was avoiding MSG. When I asked her why, she mentioned that she had read about it on the Internet. That was a big red flag. Obviously, not all information on the web is accurate or science-based. I’m always trying to stay current with the latest science on food and nutrition topics, so I went home and looked for info on MSG from credible sources, like the FDA. That’s when I learned some surprising, and sometimes overlooked, facts about MSG. 1. The “G” in “MSG” is responsible for umami. Somewhat akin to the “sixth sense”, there is a “fifth taste” you may not even know you had: umami. In addition to sweet, sour, salty and bitter, this fifth basic taste is described as savory. Even if you have heard of umami, I wonder if you were aware that the taste is attributed to foods containing glutamate, an amino acid in food. Glutamate is found naturally in many foods such as tomatoes, walnuts, mushrooms and meat. It’s also present in many food ingredients such as soy sauce and MSG (monosodium glutamate).   2. MSG is naturally occurring. Besides being added to foods, MSG also occurs in nature. Tomatoes and cheeses contain naturally occurring MSG. With all that glutamate, it’s no wonder that classic grilled-cheese/tomato-soup combo is so savory. The MSG that is added to foods is produced by a natural fermentation process, similar to the processes used to make yogurt or vinegar. MSG (monosodium glutamate) has only two components: sodium (a mineral) and glutamate (an amino acid).   3. MSG provides more flavor, with less sodium. MSG contains only one-third the amount of sodium as table salt. Also, MSG amplifies and enhances the flavor of foods – whether […]

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IFIC survey about plant-based meat alternatives, including how “4 in 10 said they felt a burger made from plant materials would be healthier than a traditional burger.”

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Vegan and vegetarian options on restaurant menus, and the nuritional properties behind foods like beans and plant-based alternatives.

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IFIC’s plant-based alternatives to meat research, specifically how consumers perceive plant-based foods to be healthier.

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IFIC data on plant-based alternatives to meat.

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Food Trends to Watch in 2020

Intuitive Eating and the “Un-Diet”; Sustainability (Finally!) Takes Shape; New Food Tech Gathers Momentum (Washington, D.C.)—As a new year and new decade offer opportunities to take stock of where we’ve come and to anticipate the changes ahead, the International Food Information Council (IFIC) Foundation is forecasting five broad trends for food and nutrition in 2020.  “Each year, our team of registered dietitians, nutrition experts and consumer researchers takes a look at what we can expect in the coming year,” said Joseph Clayton, president and CEO. “In 2020, we predict that topics surrounding sustainability, alternative foods and healthy diets will move in some unexpected directions.”  Sustainability: From Buzzword to Specifics   Interest in sustainability has grown for the past few years, and while in 2020 the topic will mature and evolve, confusion still surrounds the exact definition of sustainability.  For several years, the IFIC Foundation’s annual Food and Health Survey asked whether sustainability was a factor in consumers’ food and beverage purchasing decisions. Between 2012 and 2018, that number ranged between 35% and 41% of consumers.  However, when the 2019 Survey asked whether “environmental sustainability” was a factor in purchase choices, that number dropped to 27%, indicating that consumers’ notions of sustainability extend beyond just the environment. When it comes to environmental sustainability, consumers are eager to know and do more. According to the 2019 Food and Health Survey, 63% said it is hard to know whether the food choices they make are environmentally sustainable. Among that group, nearly two-thirds (63%) say environmental sustainability would have a greater influence on their choices if it were easier to know.  Consumers also consider factors such as the labeling of various product ingredients and attributes, along with production methods and food packaging, to be under the sustainability umbrella. We can also expect concepts like soil health and regenerative agriculture—“giving back to the land” rather than just conserving resources—to gain traction in 2020.  A New Climate for What We Eat   On an almost daily basis, […]

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Food Trends for 2023 Will Include Wellness Drinks, Gut Health, Plant-Based Food Innovations, Confusion Around New Labels and Terminology

(Washington, D.C.) — With issues like inflation, supply chain disruptions, technological advancements and changing consumer desires, the food system is experiencing a dizzying level of change and unpredictability. But despite that instability—or because of it—several food trends are emerging for 2023, according to the International Food Information Council (IFIC). Among them are healthful beverages, demands for probiotics and protein, a focus on food labels and a lens on diversity in food systems. Drinking Our Way to Wellness In 2023, wellness will continue to be top-of-mind for many consumers, but it will increasingly come in liquid form, driven in large part by consumers looking for added benefits like energy, mental health and gut health support. IFIC’s 2022 Food and Health Survey found that “more energy and less fatigue” were the most sought-after benefit from foods and beverages, with 37% of Americans saying so. You can expect to see options that cater to those wishes multiply, such as “alt caffeine” choices to old standbys like coffee and tea. Along with yerba mate, keep an eye out for more yaupon tea, a lower-caffeine alternative with a sweet flavor profile, which is derived from a species of holly native to the deep South. Mocktails and nonalcoholic cocktail options continue to take up more and more real estate on menus and grocery store shelves, and are especially popular among younger consumers. Perhaps a reaction to the early days of the pandemic (where alcoholic sales and consumption spiked), be prepared to see a growing wave of nonalcoholic options not just during Dry January and Sober October. While energy was the most sought-after food benefit for all adult population groups, according to the 2022 Food and Health Survey, “emotional/mental health” was among the top three sought out by Gen Z, with more members of the generation desiring […]

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Consumer Confidence In Food Safety On The Decline: Unpacking Concerns Over Ingredients & Trust

(Washington, D.C.) — In light of numerous food recalls and a surge in alarming headlines about toxic ingredients in our food, it is no wonder that consumer confidence in the safety of the food supply is waning. In fact, the 2024 IFIC Food & Health Survey reveals that consumer confidence has reached an all-time low—the lowest it has been in a decade.  Given this stark decline, the latest International Food Information Council (IFIC) Spotlight Survey: American Consumer Perceptions of Food Ingredient Safety further examines how consumers make safety assessments when it comes to purchasing and consuming foods and beverages, specifically regarding ingredients.   “Trust is at the heart of food choices for individuals and their families,” said IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN. “By exploring how consumers assess food and ingredient safety, we can pinpoint where trust may be faltering and identify opportunities to rebuild it.”  Top Safety Concerns Include Foodborne Illness, Heavy Metals  The latest IFIC Spotlight Survey seeks to identify the most pressing food safety concerns for Americans. Survey takers selected microbial concerns, such as the presence of E. coli, and the presence of heavy metals in food as the primary issues of concern. Specifically, nearly 1 in 3 Americans (32%) are “extremely concerned” about E. coli in ground beef. Additionally, 29% of Americans are extremely concerned about lead, cadmium, and arsenic in baby food, while 27% voice extreme concern about mercury in seafood.  Less than 1 in 5 are extremely concerned about allergens in packaged foods (16%) and allergens in foods served at restaurants (15%).   Ultraprocessed Foods, Dyes & Sugar Substitutes Ranked As The Most Avoided Foods & Ingredients   The latest Spotlight Survey uncovers a variety of factors that Americans consider when assessing the safety of food products, including foods and ingredients they avoid, as well […]

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