Monosodium glutamate, better known as "MSG," is a staple ingredient in Asian cuisine, but it has faced controversy in the United States. Experts shared the latest perspectives.

Munch on a packet of chips, slurp up a bowl of noodles, or tuck into a salami sandwich, and there's a good chance you're also eating monosodium glutamate (MSG).

MSG occurs naturally in glutamate-rich foods, like tomatoes, mushrooms, aged cheeses, seaweed, anchovies and walnuts, says Harbstreet. It’s also found in meat, seafood, and soy and fish sauces.

And while MSG’s—or monosodium glutamate—viral moment may have put it back on everyone’s radar, the flavoring agent continues to be thrown under the bus for a variety of health issues. In ...

A bottle of Japanese Kewpie mayonnaise outside of the bag. Q&B Foods The traditional formulation, which comes in a squishy plastic tube covered with a plastic bag with Kewpie’s iconic, red and ...

For years, advertising and media connected the ingredient to “Chinese Restaurant Syndrome.” Here’s what led to the misconception—and how MSG is being reclaimed today.