Is MSG a Bioengineered Food Ingredient? An In-Depth Look at Production

November 12, 2025 •

4 min read

Over 90% of the world's commercial monosodium glutamate is produced through a natural fermentation process, similar to how yogurt or wine are made. This manufacturing method has led many to question: is MSG a bioengineered food ingredient? The definitive answer depends on distinguishing between the production process and the final purified product.

Quick Summary

Monosodium glutamate (MSG) is not considered a bioengineered food ingredient because it is a purified substance produced through fermentation, not via genetic modification of the final molecule. The glutamate in MSG is chemically identical to naturally occurring glutamate in many foods.

Key Points

Fermentation Process: Commercial MSG is produced through the fermentation of starches or sugars, a traditional microbial process, not genetic modification.
Not a Bioengineered Product: The final MSG product, a purified salt, is not classified as a bioengineered food ingredient by regulatory bodies like the FDA.
Potential for GMO Feedstock: The plant-based ingredients used in fermentation, such as corn or sugar beets, may be from genetically modified crops, but the finished MSG is highly purified.
Purification Removes Contaminants: Extensive purification and crystallization steps during production effectively eliminate any microbial or plant DNA from the final product.
Chemically Identical to Natural Glutamate: The glutamate in MSG is chemically indistinguishable from the glutamate found naturally in many foods, including tomatoes and cheese.
Debunked Health Myths: The negative health perceptions surrounding MSG, stemming from the discredited "Chinese Restaurant Syndrome," have been refuted by scientific research.

The Production of MSG: An Ancient Method

At the heart of the debate over whether is MSG a bioengineered food ingredient is its manufacturing process. Since the 1960s, large-scale MSG production has relied on bacterial fermentation. This process is a modern evolution of ancient techniques used for items like beer, wine, and yogurt, where microorganisms convert a feedstock into a desired product. The steps involve:

Feedstock preparation: Carbohydrate sources like sugar cane, sugar beets, molasses, or cornstarch are prepared.
Fermentation: Microbes, most commonly a strain of Corynebacterium glutamicum, are added to a fermentation tank containing the feedstock. These microorganisms consume the sugar and excrete glutamic acid.
Neutralization and Purification: The glutamic acid is isolated from the broth, neutralized with sodium hydroxide to form monosodium glutamate (MSG), and then purified and crystallized.
Crystallization and Drying: The pure MSG solution is crystallized and dried to produce the final odorless, white powder.

This method is distinct from the genetic engineering of whole plants to exhibit new traits. The final product is a pure salt, not an organism containing altered genetic material.

Defining Bioengineered vs. Fermented Ingredients

Understanding the distinction between bioengineered food and fermented ingredients is crucial. Bioengineered foods, according to U.S. law, refer to those containing genetic material modified through in vitro recombinant DNA techniques that could not be created through conventional breeding. The fermentation process used to create MSG does not meet this definition for the final product.

The Role of GMO Feedstocks

While MSG itself isn't bioengineered, a key area of nuance is the feedstock. Some of the raw agricultural products used, such as corn or sugar beets, may be genetically modified crops. However, manufacturers state that the extensive purification process ensures the final product is a pure substance, removing any DNA or protein derived from the genetically engineered plant. The final MSG molecule is not genetically engineered in any way.

Can Genetically Modified Bacteria Be Used?

Some sources have incorrectly suggested that MSG is made using genetically modified bacteria. While modern microbiology may involve optimizing strains for efficiency, the final molecule itself is not a GMO. Moreover, the extensive purification process would eliminate any genetic material from the microbes, similar to how it handles potential GMO-derived feedstock contaminants.

Comparison: Natural Glutamate vs. Added MSG

To understand the nature of MSG, it's helpful to compare it to the glutamate naturally present in many foods. Chemically, they are identical; our bodies cannot distinguish between them.


Feature	Naturally Occurring Glutamate	Added Monosodium Glutamate (MSG)
Source	Found in animal and plant proteins (e.g., tomatoes, cheese, mushrooms, breast milk)	Produced via modern fermentation of plant-based ingredients (e.g., sugarcane, corn)
Chemical Identity	The same chemical compound, L-glutamic acid	The same chemical compound, L-glutamic acid, with a single sodium ion attached
Body's Reaction	Metabolized identically by the human body	Metabolized identically by the human body
Purity	Occurs naturally mixed with other proteins and compounds	A highly purified, crystalline substance

Addressing the Myth of “Chinese Restaurant Syndrome”

The fear surrounding MSG and its potential health effects, often termed “Chinese Restaurant Syndrome,” has been widely discredited by scientific and regulatory bodies. This term, coined in a 1968 letter to the New England Journal of Medicine, has been associated with xenophobic bias and misinformation. Extensive scientific research, including studies by the FDA and the Federation of American Societies for Experimental Biology, has confirmed MSG's safety for the general population.

Labeling Requirements and Consumer Transparency

In the U.S., the FDA requires foods containing added MSG to list "monosodium glutamate" in the ingredient panel. However, naturally occurring glutamates found in ingredients like hydrolyzed vegetable protein or yeast extract do not need to be labeled as MSG. For this reason, foods with naturally present glutamate are prohibited from making claims like "No MSG" or "No added MSG". This distinction is part of the ongoing effort to provide transparency to consumers.

Conclusion: Clarifying MSG's Identity

In summary, MSG is not a bioengineered food ingredient. Its modern production relies on a long-standing method of fermentation, yielding a highly purified substance that is chemically identical to the glutamate found naturally in numerous foods. While the agricultural feedstocks used in the process could potentially be from genetically modified crops, the finished MSG product is purified to the point where it contains no GMO-derived genetic material. Regulatory authorities worldwide, including the FDA, have reaffirmed the safety of MSG. By understanding the science behind MSG production, consumers can separate fact from fiction and make informed dietary choices.

Visit the FDA's Q&A on Monosodium Glutamate for more information on regulations and safety.

Frequently Asked Questions

No, MSG itself is not a genetically modified organism (GMO). It is a purified substance, specifically the sodium salt of glutamic acid, an amino acid.

Yes, the starting materials for fermentation, such as corn or sugar beets, might be from genetically modified crops. However, the finished MSG product is a highly purified molecule, and the process removes any genetic material.

Yes. Bioengineered food involves altering genetic material in an organism directly. MSG production uses a traditional fermentation process with microbes that produce glutamic acid, not genetic engineering of the final molecule.

The purification process, which includes filtration and crystallization, is so extensive that it removes any potential GMO-derived genetic material that might have been present in the initial feedstock or fermentation broth.

No, your body cannot distinguish between the glutamate in MSG and the glutamate found naturally in foods. Both are metabolized identically once consumed.

The confusion often arises from misunderstandings about the fermentation process and the potential for GMO feedstocks. The use of microorganisms and industrial production methods can lead to false associations.

The FDA considers the addition of MSG to food to be "generally recognized as safe" (GRAS). It does not classify MSG as a bioengineered food ingredient.