Is MSG Made Naturally? The Surprising Truth

January 12, 2026 •

3 min read

Monosodium glutamate, or MSG, is often associated with artificial food additives, but the truth is far more complex. The primary flavor compound in MSG, glutamate, is one of the most common amino acids found naturally in our bodies and in many everyday foods.

Quick Summary

Both naturally occurring glutamate and commercially produced MSG are chemically identical, and the human body metabolizes them in the same way. While it exists naturally in foods like tomatoes and cheeses, modern commercial MSG is made through a fermentation process using plant-based ingredients.

Key Points

Natural Origin: The flavor compound in MSG, glutamate, is a naturally occurring amino acid found in many foods and even the human body.
Fermentation Production: Modern MSG is produced on an industrial scale through a fermentation process using natural ingredients like sugar cane, similar to how yogurt or beer is made.
No Chemical Difference: The glutamate in commercially produced MSG is chemically identical to the glutamate found naturally in foods.
Metabolized Equally: The human body processes and metabolizes glutamate from added MSG and from whole foods in the same way.
Misconceptions Corrected: The idea that MSG is an unnatural or harmful synthetic chemical is a misconception, as it is derived from natural, plant-based sources.
Umami Enhancement: MSG acts as a concentrated source of umami, enhancing the savory flavors already present in a dish rather than adding its own distinct flavor.

The Natural Roots of MSG

Before MSG became a widely used commercial food additive, its savory essence, known as umami, was enjoyed for centuries through foods naturally rich in glutamate. A Japanese chemist, Dr. Kikunae Ikeda, first identified the source of this flavor in 1908 while tasting his wife's seaweed broth. He isolated glutamic acid and later patented a method to produce its sodium salt, monosodium glutamate, making the umami taste accessible in a pure, crystalline form.

Glutamate: Naturally Present in Your Pantry

Glutamate is not an exclusively manufactured product; it is a fundamental building block of protein found throughout nature. The flavor-enhancing properties are most pronounced in its unbound, or "free," form. The amount of free glutamate in a food increases through natural processes like ripening and fermentation.

Here are some common foods rich in naturally occurring glutamate:

Aged Cheeses: Parmesan cheese is famously high in free glutamate, giving it a deep, savory flavor.
Tomatoes: As tomatoes ripen, their glutamate levels rise, which is why ripe tomatoes are so much more flavorful than unripe ones.
Mushrooms: Shiitake mushrooms, in particular, are a powerhouse of natural umami.
Fermented Products: Soy sauce, fish sauce, and yeast extracts are all high in glutamate due to their fermentation processes.
Meat and Seafood: Many proteins from meat, fish, and seafood contain high levels of bound glutamate that are released as they are cooked and broken down.

The Fermentation Process for Commercial MSG

Today, the commercial production of MSG is a refined process based on fermentation, similar to how yogurt, wine, or vinegar are made. This method is a modern, efficient, and natural process that produces a high-purity product. The process relies on specific bacteria, such as Corynebacterium glutamicum, which consume a carbohydrate source and excrete glutamic acid.

The industrial fermentation process for producing MSG typically follows these steps:

Preparation: A natural carbohydrate source like sugar cane, sugar beets, cassava, or cornstarch is prepared.
Fermentation: Microbes are added to the carbohydrate solution in a fermentation tank. These microbes consume the sugars and convert them into glutamic acid.
Isolation and Neutralization: The glutamic acid is isolated from the fermented broth. Sodium is then added to neutralize it, forming monosodium glutamate.
Purification and Crystallization: The resulting solution is purified and then crystallized to produce the final, odorless white powder.

Natural vs. Manufactured MSG: Is There a Difference?

From a chemical perspective, there is absolutely no difference between the glutamate produced by fermentation for commercial MSG and the glutamate found naturally in foods like ripe tomatoes or parmesan. Our bodies cannot distinguish between the two, and both sources are metabolized identically. The distinction lies purely in the origin and concentration.

Comparison of Glutamate Sources


Feature	Naturally Occurring Glutamate	Commercially Produced MSG
Source	Found in various whole foods like tomatoes, cheese, and mushrooms.	Produced via the fermentation of plant-based materials like sugar beets or corn.
Chemical Composition	Identical L-glutamic acid, but its sodium salt form, monosodium glutamate, can also exist in naturally salty foods.	Pure monosodium L-glutamate.
Concentration	Varies widely depending on the food's ripeness, age, and type.	Consistent, purified, and concentrated for use as a seasoning.
Taste Effect	Contributes to the overall umami flavor profile of a dish, often alongside other flavors.	Specifically used to enhance and intensify the savory flavors already present.

The Role of Fermentation

The fermentation process used for modern MSG production is a natural and biological method, not a synthetic chemical process involving artificial compounds. Using microorganisms to convert natural substances into a desired product is a practice as old as civilization itself, used for making beer, bread, and cheese. Therefore, calling commercially produced MSG "artificial" is a mischaracterization that ignores the natural origin of its components and the biological process by which it is made.

Conclusion: A Naturally Derived Product

Contrary to popular belief, MSG is fundamentally a natural product. It is derived from plant-based sources using a centuries-old fermentation method. The active ingredient, glutamate, is a ubiquitous amino acid found naturally in countless everyday foods and is indistinguishable from its commercially produced counterpart. The next time you enjoy a dish with a rich, savory umami flavor, you can know that whether it comes from aged cheese or a pinch of MSG, it all traces back to a very natural origin. For more information on glutamate's presence in various foods, check out this guide on MSGdish.

Frequently Asked Questions

No, MSG is not a synthetic chemical in the typical sense. It is commercially produced through a natural fermentation process using plant-based ingredients, similar to making yogurt.

No, the human body cannot distinguish between the glutamate that occurs naturally in foods and the glutamate from added MSG. They are chemically identical and are metabolized in the same way.

Many common foods contain naturally high levels of glutamate, including aged cheeses (like Parmesan), ripe tomatoes, mushrooms, and fermented products like soy sauce and fish sauce.

Table salt is sodium chloride, while MSG is monosodium glutamate. They provide different tastes; salt offers a purely salty taste, while MSG provides a savory, umami flavor. MSG also contains significantly less sodium than table salt.

Yes, the fermentation process is a safe and controlled method that has been used for centuries to produce various food products. It relies on microorganisms to convert natural raw materials into glutamic acid.

MSG enhances flavor by providing a concentrated source of umami, the fifth basic taste. The free glutamate in MSG stimulates umami receptors on the tongue, which intensifies and balances the overall savory flavor of a dish.

Some foods have a "no added MSG" label to signify that the crystalline powder was not directly added during processing. However, these foods may still contain ingredients like yeast extract or tomatoes, which naturally contain glutamate.