Does McCormick Umami Seasoning Have MSG?

January 4, 2026 •

4 min read

According to McCormick, their Umami Seasoning contains no added MSG, but instead relies on ingredients naturally rich in glutamates. This practice is common in the food industry to achieve the savory umami flavor profile that consumers seek.

Quick Summary

McCormick's Umami Seasoning uses naturally occurring glutamates from yeast extract and mushrooms to deliver a savory taste, without adding MSG directly. This is a key distinction for consumers examining product labels.

Key Points

No Added MSG: McCormick's Umami Seasoning does not contain monosodium glutamate (MSG) as a direct ingredient.
Natural Glutamates Present: The savory flavor comes from naturally occurring glutamates found in ingredients like yeast extract and mushrooms.
Scientific Equivalence: The body processes natural glutamate and added MSG identically; the taste receptors cannot tell the difference.
Yeast Extract as a Key Source: Yeast extract is a primary ingredient used to concentrate natural glutamates and create the powerful umami taste.
Consumer Perception vs. Science: The "no added MSG" claim is largely a marketing strategy responding to consumer skepticism, not a reflection of the actual flavor compounds used.
Part of a Broader Trend: Using natural sources for umami is common in the food industry to achieve clean-label status while still enhancing flavor.

Understanding the 'No Added MSG' Claim

When a company like McCormick states that a product contains "no added MSG," it's a specific and regulated claim. This means they have not included monosodium glutamate (MSG) as a standalone ingredient. However, this does not mean the seasoning is glutamate-free. The umami flavor—that deep, savory, and satisfying taste—is inherently linked to glutamate, an amino acid found in many natural foods. Ingredients like mushrooms, tomatoes, and yeast extract are naturally high in glutamates and are often used to create umami flavor. McCormick's Umami Seasoning achieves its flavor through a blend of such ingredients, rather than direct MSG.

The Role of Yeast Extract in McCormick's Seasoning

One of the most important ingredients in McCormick's Umami Seasoning for providing that signature flavor boost is yeast extract. Yeast extract is a concentrated product made from yeast and is naturally rich in glutamates. The body processes glutamate from yeast extract in the same way it processes glutamate from added MSG or a ripe tomato. For the consumer, this translates to a similar savory taste experience, even though the label can technically state "no MSG added." This is a well-established method in the food industry for creating savory flavor profiles while catering to consumer preferences regarding ingredient labeling.

Deciphering the Ingredients List

To confirm the contents of McCormick's Umami Seasoning, one can review the ingredients list on the packaging. Ingredients typically include salt, mushrooms (shiitake), onion, and yeast extract. These are all rich sources of natural umami compounds. By listing these ingredients, the company provides transparency, but understanding the function of each component is key. The combination of these ingredients works synergistically to create a complex, savory flavor that a single source of glutamate might not replicate.

Comparison: Added MSG vs. Natural Glutamates

To illustrate the difference, here is a comparison of McCormick's Umami Seasoning versus a product with added MSG.


Feature	McCormick Umami Seasoning	Product with Added MSG (e.g., Accent)
Primary Umami Source	Naturally occurring glutamates from yeast extract and shiitake mushrooms	Crystalline monosodium glutamate (MSG)
Labeling	"No MSG added except those naturally occurring glutamates"	"Monosodium Glutamate" declared on ingredient list
Flavor Profile	Complex and layered due to combination of multiple ingredients (mushroom, onion, spices)	Purer, more isolated umami taste
Consumer Perception	Often perceived as a more "natural" or "clean-label" option due to ingredient sourcing	Can have negative consumer perception, despite scientific consensus on safety
Manufacturing	Blends multiple natural flavor-enhancing ingredients	Ferments starches or sugar cane to produce a pure MSG crystal

The Science Behind Umami and Glutamate

From a scientific standpoint, the glutamate molecule is responsible for the umami taste sensation, regardless of its source. The human body and taste receptors cannot distinguish between the glutamate derived from a shiitake mushroom and the glutamate in a shaker of MSG. The key difference lies in the public perception and ingredient labeling. Decades of misinformation have led many consumers to view MSG negatively, prompting manufacturers to find natural alternatives that deliver the same result without the label stigma. This explains why a seasoning can be extremely flavorful and umami-rich without having MSG listed as an ingredient.

The Broader Context of Natural Umami Sources

McCormick's product highlights the fact that umami is not limited to added MSG. Many common foods are rich in natural glutamates. These include aged cheeses like Parmesan, ripe tomatoes, soy sauce, and seaweed. The use of ingredients like yeast extract and mushrooms in seasoning blends is simply a way of concentrating these natural umami sources for convenience. This allows cooks to add a significant savory depth to dishes with a simple shake of a jar, similar to how a parmesan rind can deepen the flavor of a soup.

Conclusion: The Label Tells the Story (Mostly)

In conclusion, McCormick's Umami Seasoning does not contain added monosodium glutamate (MSG), as clearly stated on its label. However, it achieves its potent umami flavor by including ingredients that are naturally high in free glutamates, such as yeast extract and mushrooms. While the flavor compound—glutamate—is the same whether from a lab-produced crystal or a natural food source, the distinction in labeling is significant for consumers. The body does not differentiate between the two, and the product is a perfectly safe way to add a savory punch to your cooking. The next time you're seasoning a dish, you can be confident that while you're not adding MSG, you are still adding plenty of savory glutamate goodness from natural sources. For more information on food additives and labeling, you can consult resources from the U.S. Food and Drug Administration (FDA), which has also affirmed the safety of MSG.

Frequently Asked Questions

MSG is a refined salt of glutamic acid, while natural glutamates are found bound in protein-rich foods like mushrooms, cheese, and tomatoes. The glutamate molecule itself is the same, and the body cannot tell the difference once consumed.

The seasoning uses ingredients that are naturally high in free glutamates, such as yeast extract and shiitake mushrooms. These natural glutamates are responsible for the savory umami flavor, mimicking the effect of added MSG.

Yeast extract is not chemically identical to MSG, but it is a concentrated source of naturally occurring free glutamates. It provides the same umami taste as MSG but allows manufacturers to use the "no added MSG" claim.

From a nutritional standpoint, the body recognizes and metabolizes glutamate from both natural sources and MSG in the same way. The healthfulness of a food depends on its overall composition, not solely on the source of its glutamate.

It is possible. Individuals sensitive to free glutamates may react to the high levels of naturally occurring glutamates in the seasoning from ingredients like yeast extract. However, scientific evidence linking MSG to negative health reactions remains debated.

Many foods are rich in natural glutamates and other umami compounds. Examples include aged cheese, soy sauce, fish sauce, mushrooms, fermented products, and ripe tomatoes.

The "No MSG" claim is often used for marketing purposes to appeal to health-conscious consumers who have a negative perception of MSG due to historical misinformation, even though the ingredient has been deemed safe by regulatory bodies.