Is 621 the Same as MSG? Unpacking the Flavor Enhancer E621

December 21, 2025 •

2 min read

According to food safety standards in regions like Europe and Australia/New Zealand, the additive code E621 officially identifies monosodium glutamate (MSG). The straightforward answer to 'Is 621 the same as MSG?' is yes, but understanding what this common flavor enhancer is and its widespread use is key to deciphering food labels.

Quick Summary

The food additive code E621 is the regulatory designation for monosodium glutamate (MSG). MSG is a flavor enhancer that provides the savory umami taste to many foods, both natural and processed, and is used globally.

Key Points

E621 and MSG are Identical: The food additive code E621 is the European regulatory designation for monosodium glutamate (MSG).
Umami Flavor Enhancer: MSG, also known as E621, is primarily used to intensify the savory umami taste in foods.
Ubiquitous in Processed Foods: While often associated with specific cuisines, E621/MSG is a common ingredient in many processed foods, snacks, and condiments worldwide.
Generally Recognized as Safe: International health authorities like the FDA and WHO consider MSG to be safe for consumption at typical levels.
Natural vs. Added Glutamate: The human body processes glutamate from added MSG (E621) in the same manner as glutamate that naturally occurs in foods like cheese and tomatoes.

What Exactly is MSG?

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, a naturally occurring amino acid. Free glutamic acid provides the savory flavor known as umami. MSG is commercially produced through fermentation and is added to foods to enhance their taste.

The E621 Designation: A European Label for MSG

In many countries, including the EU and Australia/New Zealand, E-numbers identify food additives. E621 is the code for monosodium glutamate, meaning 'E621' or 'flavour enhancer (621)' on a label indicates MSG is present. Food manufacturers must list MSG by name or code.

Where Is MSG/E621 Found?

MSG is widely used in processed foods, including:

Processed meats
Canned and frozen foods
Snack foods
Condiments
Seasonings
Instant meals

The Umami Connection

Umami is one of the five basic tastes, often described as savory or meaty. It is the taste of glutamate. Foods naturally high in glutamate, such as aged cheeses and tomatoes, have an umami flavor. MSG was discovered by isolating glutamate from seaweed.

Is MSG/E621 Safe? Addressing the Controversy

Despite historical controversies like 'Chinese Restaurant Syndrome', major health authorities like the FDA and WHO consider MSG safe at normal consumption levels. Research has not consistently linked MSG to reported adverse effects, though a small number of people might experience mild, temporary sensitivity to large doses.

E621 (MSG) vs. Naturally Occurring Glutamates


Feature	E621 (MSG)	Naturally Occurring Glutamates
Source	Produced via bacterial fermentation.	Found naturally in foods like cheese, tomatoes, and mushrooms.
Chemical Form	A specific sodium salt of glutamic acid.	Bound within protein structures, released during aging or cooking.
Labeling	Must be declared on packaged food labels by name or code (621/E621).	Not required to be listed as MSG; falls under general food ingredients.
Processing	A refined, pure substance added during manufacturing.	An inherent component of the whole food.
Body Processing	Processed by the body in the same way as glutamate from natural sources.	Processed by the body in the same way as glutamate from MSG.

Conclusion

In conclusion, E621 is the European code for monosodium glutamate (MSG). MSG is a safe, widely used flavor enhancer that provides the umami taste. Understanding food labeling helps consumers identify MSG and make informed choices. For more information, the FDA website offers guidance on food additives and their GRAS list. [https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg]

Glossary of Glutamate-Related Terms

Glutamic Acid: A naturally occurring amino acid.
Glutamate: The form of glutamic acid providing umami taste.
Free Glutamate: Glutamate not bound in a protein.
Bound Glutamate: Glutamate within a protein structure.

E621 is simply the coded name for MSG, a scientifically-vetted flavor enhancer.

Frequently Asked Questions

Yes, E621 is the official food additive code used in Europe for monosodium glutamate (MSG). They are two different names for the same chemical compound.

Yes. Since E621 is the specific code for monosodium glutamate, any food label listing E621 is declaring the presence of MSG.

Commercially, MSG is produced through the fermentation of carbohydrates like sugar beets or sugarcane, a process similar to making yogurt or wine. It is also derived from glutamic acid, an amino acid found naturally in many foods.

No. While MSG is a key ingredient in many Asian dishes, it is used globally as a flavor enhancer in a vast number of processed products, including canned soups, snacks, and frozen meals.

International regulatory bodies such as the U.S. Food and Drug Administration (FDA) have classified MSG (E621) as 'Generally Recognized as Safe' (GRAS). Most people can consume it without issue in moderation.

Manufacturers typically list MSG either by its full name, 'monosodium glutamate', or by its additive number, '621' or 'E621'. It may also appear in ingredients like yeast extract or hydrolyzed protein.

Chemically, your body treats both added MSG and naturally occurring glutamate from foods like tomatoes and cheese in the same way. The key difference lies in the source and the fact that MSG is a refined sodium salt, while natural glutamate is bound within proteins.

The concept of 'Chinese Restaurant Syndrome' is based on a debunked theory from 1968 and has been linked to xenophobia. Scientific research has not been able to consistently reproduce or confirm the symptoms associated with normal MSG intake.