Is Flavour Enhancer 620 Vegetarian? Unpacking E620's Origins

December 21, 2025 •

3 min read

Over 90% of commercially produced flavour enhancers like E620 are derived from vegetable sources, primarily through a fermentation process. Understanding the origin of E620, also known as glutamic acid, is crucial for those following a vegetarian or vegan lifestyle. While naturally occurring in both plants and animals, the industrial additive version is almost always plant-based.

Quick Summary

Flavour enhancer 620, or glutamic acid, is typically vegetarian, produced via fermentation of plant-based materials like molasses or starches. Although glutamic acid naturally exists in both plant and animal proteins, the commercially added version is sourced from vegetarian-friendly methods. Consumers can confidently include products containing E620 in vegetarian diets, but checking other ingredients remains wise.

Key Points

E620's Vegetarian Status: Flavour enhancer 620, also known as glutamic acid, is generally considered vegetarian and vegan.
Primary Production Method: It is commercially produced through the fermentation of plant-based materials like molasses and starches, not animal products.
Natural vs. Added: Glutamic acid occurs naturally in many plant and animal foods, but the E620 food additive is created industrially using vegetarian sources.
Other Glutamates: The other glutamate flavour enhancers (E621-E625) are also produced using the same plant-based fermentation methods.
Check Other Ingredients: While E620 itself is fine, it's wise for vegetarians to check the full ingredients list of any food product to ensure no other non-vegetarian additives are present.

What is Flavour Enhancer 620?

Flavour enhancer 620 is the food additive code for glutamic acid, a non-essential amino acid found naturally in virtually all protein-containing foods. It is responsible for the 'umami' or savoury taste sensation, the fifth basic taste alongside sweet, sour, salty, and bitter.

Glutamic acid occurs naturally in various foods, with high concentrations in ripened cheese, tomatoes, and mushrooms. When used as a food additive, it is often in the form of its salt, monosodium glutamate (MSG), which carries the code E621. However, E620 specifically refers to the free glutamic acid.

How is E620 Produced Commercially?

The industrial production of E620 is a large-scale operation that relies on a bacterial fermentation process. This method ensures a consistent and cost-effective supply, and critically for vegetarians, it is almost exclusively plant-based.

Fermentation: The primary method involves fermenting carbohydrates, such as sugars from molasses or starch, using specific bacteria like Corynebacterium glutamicum. These bacteria convert the sugars into glutamic acid, which is then extracted and purified.
Vegetable Protein Hydrolysis: In some cases, glutamic acid can also be derived from the hydrolysis of vegetable proteins, such as those from wheat gluten or soy. This process breaks down the protein into its constituent amino acids, including glutamic acid.

Historically, glutamic acid could be extracted from wheat gluten, as it constitutes a large percentage of its protein. Today, the fermentation of plant-derived raw materials is the standard and most economical approach for commercial production.

Natural vs. Added Glutamate

It is important to differentiate between naturally occurring glutamates and the added flavour enhancer. While they are chemically identical, their presence in foods differs. This table outlines the key distinctions:


Aspect	Naturally Occurring Glutamate	Added Flavour Enhancer (E620/E621)
Source	Found in whole foods like tomatoes, mushrooms, cheese, and legumes.	Produced commercially via fermentation of plant sources like molasses or starch.
Form	Bound within protein structures or released as 'free' glutamate during ripening or cooking.	Purified free glutamic acid or its salt (MSG).
Concentration	Varies widely based on the food and its preparation. Often present in complex food matrices.	Added in controlled amounts to achieve a specific flavour profile.
Dietary Impact	Contributes to the overall flavour of whole, unprocessed foods.	Used to enhance and round out the taste of processed or packaged foods.

Why is E620 Considered Vegetarian and Vegan-Friendly?

The commercial production process is the key reason E620 is suitable for both vegetarians and vegans. The reliance on plant-based feedstocks and bacterial fermentation means no animal products are involved in creating the final additive. Reputable vegetarian and vegan food guides confirm that E620 is generally acceptable for these diets.

However, it's always good practice for strict vegans to be aware that in the past, or in very rare cases, some fermentation processes could have used animal-derived media, but this is highly uncommon and economically unviable today. Modern, large-scale production is overwhelmingly plant-based.

What About Other Glutamates (E621-E625)?

E620 is part of a family of glutamate-based flavour enhancers, which includes:

E621: Monosodium glutamate (MSG)
E622: Monopotassium glutamate
E623: Calcium diglutamate
E624: Monoammonium glutamate
E625: Magnesium diglutamate

All these additives are also typically produced through the same plant-based fermentation process as E620, making them suitable for vegetarians and vegans. The different salts are used to provide the same umami flavour but with varying solubility and sodium levels.

Is it Necessary to Avoid All E-Numbers?

While some E-numbers are indeed of animal origin (e.g., carmine, E120), a blanket ban on all E-numbers is not a necessary or practical approach for vegetarians or vegans. A more informed strategy involves checking specific E-numbers. Resources and apps exist to help consumers identify the source of various food additives. In the case of E620, its widespread plant-based production method is well-documented.

For a deeper dive into food additives, you can refer to sources like Food-Info.net for comprehensive details on various E-numbers, their origins, and dietary suitability.

Conclusion

For vegetarians and vegans, flavour enhancer 620, or glutamic acid, is overwhelmingly vegetarian and safe to consume. The commercial version is produced via a fermentation process that uses plant-based ingredients like molasses or starch. While glutamic acid exists naturally in both plant and animal foods, the added variant used in processed items is not sourced from animal derivatives. Consumers can be confident that products listing E620 on the ingredients label are almost always suitable for a vegetarian diet, though reading the full ingredient list is always advisable to check for other potential non-vegetarian additives.

Frequently Asked Questions

Flavour enhancer 620 is the food additive code for glutamic acid, an amino acid that provides a savoury, umami taste. It is commonly used in processed foods to boost flavour.

For commercial food production, glutamic acid (E620) is primarily derived from plant-based sources like molasses or starch through a bacterial fermentation process. It also occurs naturally in many foods, both plant and animal.

Flavour enhancer 620 is glutamic acid. MSG, or monosodium glutamate, is the sodium salt of glutamic acid and carries the code E621. They are closely related but chemically different forms of the same umami compound.

Yes, vegans can generally eat foods with E620, as the industrial production method uses plant-based raw materials. Reputable vegan guides confirm its suitability.

No, not all E-numbers come from animal sources. E-numbers represent a wide variety of food additives, some of which are plant-based, synthetic, or of animal origin. E620, specifically, is plant-based.

Knowing the origin of E620 helps vegetarians and vegans make informed dietary choices. For many, ensuring that additives are not derived from animal products is a core principle of their diet.

Yes, many natural plant-based foods are high in free glutamates, including mushrooms, tomatoes, soy sauce, and nutritional yeast. These can be used to add umami flavour naturally.