It’s Monday, which means it’s time for the next installment of our “Banning Bad” series, where we dive a little deeper into the reasons that Wholesome Goodness® has chosen to ban 126 common food additives from our food products. It all goes back to our commitment to make the healthiest food we can for you and your family. In today’s edition, Rich and John discuss MSG: what it is, what it does, and why we don’t use it in our products.
Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid. It is produced by one of three methods: hydrolysis of vegetable proteins with hydrochloric acid to disrupt peptide bonds, direct chemical synthesis with acrylonitrile, or by bacterial fermentation which is the current method. (1)
MSG is used as a flavor enhancer because it balances, blends and rounds the total perception of other tastes. It adds a salty taste to products in addition to a certain metallic taste due to the other minerals and to some consumers a mild short term reaction called the “MSG syndrome complex”- headache, flushing, sweating, facial pressure, numbness, rapid heartbeat, chest pain, nausea, weakness (2). It may also leave a less than full feeling after eating it or desire to drink more water.
At Wholesome Goodness we use a holistic approach in the development of our products to eliminate the need for ingredients like MSG. We have simple formulas and where possible, use less processed ingredients, packaging that protects our products from oxygen and a relatively short shelf life, to deliver simple, naturally delicious, nutritionally dense foods to the consumer. Wholesome Goodness never adds any MSG to our products.
(1)Chiaki Sano (September 2009). “History of glutamate production”. The American Journal of Clinical Nutrition 90-3: 728S–732S. doi:10.3945/ajcn.2009.27462F. PMID 19640955 (2) Mayo Clinic Katherine Zeratsky, R.D., L.D. www.mayoclinic.org/monosodium–glutamate/…/faq-200581…
About the Authors
RICHARD A. PALMASANO
Mr. Palmasano is a seasoned Food Technology R&D professional with over 35 years of experience with major CPG companies such as Kraft/General Foods and Unilever. Mr. Palmasano has an extensive knowledge of sauce products, dry products and a particular expertise in salt reduction.
BS: Delaware Valley College
MS in Food Technology: Michigan State University
JOHN W. TOBIN
Mr. Tobin is a Product Development professional with over 32 years of experience. He has a broad base of product development expertise across all Unilever North America products with experience in all R&D development areas: Discovery, Innovation, Renovation and VIP. Mr. Tobin is the holder of multiple Food Technology patents.
BS: William Paterson University