How to Know if Something Has MSG in It?

December 5, 2025 •

3 min read

According to the U.S. Food and Drug Administration (FDA), added MSG must be listed on the ingredient panel of packaged foods. This makes reading labels the most direct way to determine if a product contains this flavor enhancer. However, natural glutamates don't require specific labeling, making it important to understand all the potential sources.

Quick Summary

This guide explains how to identify added monosodium glutamate (MSG) by reading food labels and recognizing alternative names and ingredient codes. It also covers natural sources of glutamate and how to check for MSG in non-packaged foods like restaurant meals.

Key Points

Check Labels for Direct MSG Listings: Look for "monosodium glutamate" or the additive code 621 on packaged food labels.
Recognize Hidden Sources of MSG: Be aware of ingredients like yeast extract, hydrolyzed protein, and autolyzed yeast, which contain naturally-derived free glutamate.
Identify Naturally Glutamate-Rich Foods: Foods such as aged cheeses, ripe tomatoes, and mushrooms are naturally high in umami and contain glutamate.
Ask About Restaurant Dishes: In restaurants, where labels aren't available, ask staff directly about the use of MSG in specific dishes, especially sauces and seasonings.
Beware of Misleading Claims: A "No Added MSG" label does not guarantee a product is glutamate-free, as many ingredients naturally contain it.
Use Knowledge for Informed Decisions: Understand the difference between added MSG and natural glutamates to make conscious choices about your food consumption.

Monosodium glutamate (MSG) is a widely used food additive, classified as “generally recognized as safe” (GRAS) by the FDA. It is the sodium salt of glutamic acid, an amino acid found naturally in many foods. While added MSG must be listed by name or code, many ingredients contain naturally occurring glutamate that doesn't require such labeling. For consumers who wish to monitor their intake, a comprehensive understanding of food labels and ingredient nuances is essential.

Decoding Food Labels for Added MSG

The most straightforward way to detect added MSG is by carefully reading the ingredient list. Food manufacturers are required to declare it when added directly to packaged products.

Look for "Monosodium Glutamate"

This is the most explicit and common way manufacturers list the additive. The term "monosodium glutamate" or its abbreviation, "MSG," will appear in the ingredient panel.

Identify Alternative Names and Code Numbers

Some countries use numerical codes for additives. For example, some food labels may list the flavor enhancer as "Flavour enhancer (621)". In other cases, MSG can be hidden under different descriptive names. Being familiar with these synonyms is crucial.

Ingredients that always indicate the presence of free glutamate (MSG) include:

Yeast extract
Autolyzed yeast
Hydrolyzed protein (any type, e.g., hydrolyzed vegetable protein, hydrolyzed corn gluten)
Textured protein
Soy protein isolate
Calcium caseinate
Sodium caseinate
Gelatin

Recognizing Foods High in Natural Glutamates

Beyond added MSG, many common foods are naturally rich in free glutamates, which contribute to the umami taste. These include:

Aged cheeses: Parmesan cheese is a prime example.
Cured meats: Prosciutto and other cured meats have high glutamate levels.
Tomatoes: Ripe tomatoes are full of natural umami.
Mushrooms: Dried shiitake mushrooms are particularly potent.
Soy sauce: This fermented condiment is a classic source of umami.
Seaweed: The original source of the glutamate discovery in Japanese dashi broth.

How to Check for MSG in Restaurant and Takeout Food

Unlike packaged goods, restaurants are not typically required to list every ingredient. When dining out, a few approaches can help you determine if a dish contains added MSG:

Ask the staff: Many restaurants will have staff who can tell you if a specific dish contains added MSG. It is always best to ask politely and directly.
Check the website: Some restaurants, especially larger chains, may provide detailed allergen or ingredient information on their websites.
Be aware of cuisine types: Certain cuisines, particularly fast-food and processed Asian-style dishes, are more likely to contain MSG. Be cautious with sauces, broths, and seasoning blends.

Differentiating Added MSG from Natural Glutamates

Understanding the distinction between synthetic MSG and naturally occurring glutamates can be confusing. Here is a comparison to help clarify:


Feature	Added MSG (e.g., as a food additive)	Natural Glutamates (in whole foods)
Source	Produced via bacterial fermentation of plant-based ingredients like sugar beets or molasses.	Occurs naturally in foods like aged cheese, ripe tomatoes, and mushrooms as a result of protein breakdown.
Chemical Structure	Identical chemical structure to naturally occurring glutamate.	Same chemical composition as added MSG.
Labeling	Must be listed on ingredient panel as "monosodium glutamate" or code (e.g., 621).	Not required to be listed as MSG, but the ingredient (e.g., yeast extract, soy sauce) will be listed.
Concentration	Can be added in higher concentrations in specific processed foods.	Varies widely based on the food and its preparation (e.g., aging, fermentation).
Absorption Rate	Absorbed quickly in the gastrointestinal tract, potentially causing a glutamate spike in sensitive individuals.	Absorbed more slowly as part of a complete food matrix with protein and fiber.

Conclusion: Your Guide to Informed Food Choices

Knowing how to know if something has MSG in it is a vital skill for anyone monitoring their intake for health reasons or personal preference. The most effective strategy is a multi-pronged approach: read ingredient labels diligently for both direct and hidden MSG names, be aware of natural glutamate-rich foods, and, when in restaurants, don't hesitate to ask questions. While the FDA considers MSG safe for most people, some individuals report sensitivities. By becoming a label-reading expert and understanding where MSG and its related compounds hide, you can make more informed decisions about the food you consume. Remember that a food labeled "No Added MSG" could still contain ingredients naturally high in glutamates, so full awareness is key.

Frequently Asked Questions

The E number for monosodium glutamate (MSG) is E621. You may see this code on ingredient lists, particularly on products manufactured for sale in the European Union and other countries that use this numbering system.

No, they are not the same, but yeast extract contains high levels of naturally occurring free glutamate, the same compound that gives MSG its flavor-enhancing properties. Therefore, products with yeast extract can provide the umami taste associated with MSG.

Yes, the U.S. Food and Drug Administration (FDA) has classified MSG as "generally recognized as safe" (GRAS). Some people report mild, short-term sensitivities, but numerous studies have concluded that MSG is safe for consumption for the general population.

According to the Mayo Clinic, the mild reactions some people experience after consuming MSG are not true allergic reactions but are known as "MSG symptom complex". True allergic reactions are extremely rare, and most health authorities agree that MSG is not a common allergen.

Common processed foods that may contain added MSG include instant noodles, chips, processed meats, stock cubes, and some restaurant sauces. Many of these also contain ingredients high in natural glutamate, like soy sauce and cheeses.

The term "natural flavor" does not always mean MSG is present. However, some ingredients categorized under this umbrella term can contain free glutamates. If you are sensitive to MSG, checking for other hidden glutamate sources like yeast extract is the best practice.

No, not all processed foods contain MSG, but it is a common ingredient in many. Reading the label is the only way to be certain. Some processed foods use other types of flavor enhancers or simply rely on natural ingredients for their umami taste.