• Our verdict: 2 - with reservations, otherwise relatively ok
  • Latest update & fact check: 10.7.2024 - Rebecca Taylor, CNP
  • Origin: It is produced synthetically and does not come from natural sources.

Glutamate is a non‑essential amino acid and a key neurotransmitter in the brain. Chemically, it is the anion of glutamic acid, an amino acid that plays a crucial role in cellular metabolism. In its free form, glutamate acts as a signaling molecule in the nervous system, facilitating the transmission of excitatory signals between neurons. In food, glutamate is known for its role in enhancing flavor, often perceived as umami, which is one of the five basic tastes.


Glutamate can be found both naturally and produced artificially. Naturally, it occurs in protein‑containing foods like meat, cheese, and some vegetables. Artificially, it is often manufactured through the fermentation of starches, sugars, or molasses using bacterial cultures, similar to the production of soy sauce or yogurt. This industrial process yields monosodium glutamate (MSG), which is commonly added to foods as a flavor enhancer.


  • Enhances flavor: Provides the umami taste, enriching the overall flavor profile of foods.
  • Cost‑effective: Small amounts are needed to achieve desired taste enhancement.
  • Versatile: Used in a wide range of foods due to its solubility and stability.

How is it working in food?

  • Acts on taste receptors: Glutamate activates specific taste receptors on the tongue, eliciting the umami sensation.
  • Complements other flavors: Enhances and balances the overall flavor, making foods more palatable.
  • Stability: Maintains its flavor‑enhancing properties during cooking and processing.

Uses in Ultra‑Processed Foods

Glutamate, particularly in the form of MSG, is extensively used in ultra‑processed foods due to its ability to enhance flavors and improve palatability. Here are detailed explanations of its applications:

  • Flavor Enhancer in Savory Snacks: Glutamate is added to chips, crackers, and other savory snacks to boost their flavor profiles, making them more appealing and enjoyable.
  • Seasoning Blends and Condiments: It is a common ingredient in spice mixes, bouillon cubes, and sauces to intensify and round out flavors.
  • Processed Meats: Used in sausages, deli meats, and canned meat products to enhance their savory taste and improve overall flavor.
  • Instant Noodles and Soups: Glutamate is a key ingredient in the seasoning packets of instant noodles and soups, providing a rich and satisfying taste.
  • Frozen and Pre‑packaged Meals: It helps enhance the flavor of ready‑to‑eat meals, ensuring they remain tasty even after storage and reheating.

Health Considerations

While glutamate is generally recognized as safe by food regulatory authorities, there are some health considerations and potential risks associated with its consumption:

  • "Chinese Restaurant Syndrome": Some individuals report symptoms like headaches, flushing, and sweating after consuming large amounts of MSG, although scientific evidence linking MSG to these symptoms is inconclusive.
  • Neurotoxicity: High levels of dietary glutamate have raised concerns about potential neurotoxic effects, but typical dietary exposure levels are considered safe.
  • Allergies and Sensitivities: A small percentage of the population may have sensitivities to MSG, leading to adverse reactions.
  • Balance in Diet: Over‑reliance on flavor‑enhanced foods can lead to a poor diet, high in sodium and low in essential nutrients.


  1. Institute of Medicine (US) Committee on Food Additives. "Food Additives: Monosodium Glutamate." In Food Additives, edited by Matthew S. Meselson, 1959.
  2. Ikeda, K. "New Seasonings." Chemical Senses 27, no. 9 (2002): 847‑849.
  3. National Institutes of Health (NIH). "Glutamate." PubChem Compound Summary.
  4. Walker, R., & Lupien, J. R. "The safety evaluation of monosodium glutamate." The Journal of Nutrition 130, no. 4S (2000): 1049S‑1052S.
  5. Beyreuther, K., et al. "Consensus meeting: monosodium glutamate – an update." European Journal of Clinical Nutrition 61, no. 3 (2007): 304‑313.