What Products Have MSG? A Comprehensive Guide to Identifying Flavor Enhancers

November 25, 2025 •

4 min read

MSG is a flavour enhancer that's frequently added to a vast array of processed foods, including canned vegetables, soups, and deli meats. Knowing what products have MSG, whether it's added or naturally present, is crucial for making informed choices about your diet and managing food sensitivities.

Quick Summary

An exploration into the sources of monosodium glutamate, covering both food products with added MSG, such as fast food, snacks, and condiments, and those containing naturally high levels of glutamate like aged cheese and mushrooms.

Key Points

Processed foods are a major source: Many frozen meals, instant noodles, and canned soups contain added MSG to boost flavor.
Fast food items often have MSG: A wide variety of fast-food menu options, including fried chicken and flavorful sauces, frequently contain MSG.
Snacks and condiments are common culprits: Chips like Doritos and Pringles, along with dressings and barbecue sauces, use MSG for their savory taste.
Naturally occurring glutamate exists: Foods such as ripe tomatoes, aged cheeses like Parmesan, and mushrooms are naturally rich in glutamate.
Watch for hidden sources on labels: Look for ingredient names like 'hydrolyzed vegetable protein,' 'yeast extract,' and 'natural flavorings'.
MSG is considered safe by the FDA: The U.S. Food and Drug Administration has given MSG a 'generally recognized as safe' (GRAS) designation.

Monosodium glutamate (MSG) is a food additive and flavor enhancer widely used across the globe. It is the sodium salt of glutamic acid, an amino acid found naturally in many foods. While some people associate it primarily with Chinese restaurants, MSG is a common ingredient in thousands of packaged goods and restaurant foods. This guide will help you understand and identify what products have MSG, whether it's an additive or a naturally occurring component.

Naturally Occurring vs. Added MSG

It's important to distinguish between glutamate that occurs naturally in foods and MSG that is added commercially. The human body metabolizes both sources in the same way, but identifying the distinction can help you better understand food composition.

Foods with Naturally High Levels of Glutamate

Cheeses: Aged cheeses, such as Parmesan, Roquefort, and cheddar, have high levels of free glutamate, which contributes to their rich, savory flavor.
Tomatoes and Tomato Products: Ripe tomatoes, as well as processed versions like tomato paste and ketchup, are packed with natural glutamates.
Mushrooms: Many types of mushrooms contain significant amounts of natural glutamate, which is a key component of their earthy, umami taste.
Soy Sauce: Fermentation is the key to soy sauce's high glutamate content and savory profile.
Seaweed: Kombu seaweed is historically where Japanese chemist Kikunae Ikeda first isolated glutamate in 1908, proving it's a potent source of natural umami.

Processed and Packaged Products with Added MSG

Added MSG is frequently used to enhance flavor in processed foods, especially those that have undergone significant processing or have reduced sodium or fat content. Food manufacturers use it to give a more satisfying, savory taste.

Common Categories of Processed Foods with Added MSG

Canned and Dehydrated Soups: Many canned soups, particularly chicken noodle and creamy varieties, along with dry soup mixes, contain MSG to intensify their flavor.
Chips and Snack Foods: The savory taste of many flavored chips, popcorn, and snack mixes like Doritos and Pringles is often amplified with MSG.
Frozen Meals: Convenience foods, from frozen pizzas and dinners to mac and cheese, often include MSG to preserve flavor through freezing and reheating.
Processed Meats: Deli meats, hot dogs, sausages, pepperoni, and beef jerky commonly contain MSG for flavor enhancement and preservation.
Seasoning Blends and Mixes: Many spice rubs, gravy mixes, and bouillon cubes use MSG to provide a deep, umami flavor base for home cooks.
Instant Noodles: The flavor packets in instant noodle products are a well-known source of added MSG.
Condiments and Sauces: Besides ketchup and soy sauce which have natural glutamates, many dressings, barbecue sauces, and gravies have MSG added to them.

Hidden Sources and Labeling Loopholes

Manufacturers are required to list 'monosodium glutamate' on the ingredient label if it's been added directly. However, MSG can also be present under other names or within broader ingredient categories. These are known as 'hidden sources' and can be a point of confusion for consumers.

Alternative Names for Added MSG on Labels

Hydrolyzed Vegetable Protein (HVP)
Hydrolyzed Plant Protein (HVP)
Yeast Extract
Autolyzed Yeast
Soy Extracts
Protein Isolate
Calcium or Sodium Caseinate
Flavors and Flavorings (especially 'Natural Flavoring')

Fast Food and Restaurant Foods

Many fast-food chains and restaurants use MSG to enhance the flavor of their menu items. While it’s less common in casual dining, it is frequently used to add a quick depth of flavor to soups, sauces, and fried menu items.

Making Informed Choices

If you are sensitive to MSG or simply want to reduce your intake of processed foods, reading labels is the most effective strategy. While products labeled “No MSG” or “No Added MSG” may not contain the additive directly, they can still contain ingredients with naturally occurring free glutamates, such as yeast extract or soy sauce. This is an important distinction to consider when navigating ingredient lists. Cooking with fresh ingredients from scratch gives you the most control over what is in your food.

Natural vs. Added MSG in the Kitchen


Feature	Naturally Occurring Glutamate	Added Monosodium Glutamate
Source	Found inherently in whole foods like tomatoes, mushrooms, and aged cheeses.	Produced commercially via fermentation and added as an ingredient.
Form	Bound within protein structures, released during ripening, cooking, or fermentation.	A manufactured, crystalline salt form of glutamic acid.
Labeling	Not required to be listed explicitly as 'MSG'.	Must be listed as 'monosodium glutamate' if directly added.
Flavor Profile	Integrates subtly into the food's natural savory taste.	Intensifies and enhances the overall savory perception of a dish.
Cooking Control	Limited control over levels, as it's inherent to the food item.	Precise control over dosage to achieve desired flavor enhancement.

Conclusion

MSG, in both its natural and added forms, is a key contributor to the umami flavor in many foods. Processed products like frozen meals, soups, and snack foods, as well as many fast-food items, are primary sources of added MSG. Understanding how to read ingredient labels and recognizing the different names for glutamate is the best way to monitor your intake. For those with sensitivities, focusing on fresh, whole foods and being mindful of packaged ingredients is the most reliable approach. The U.S. Food and Drug Administration considers the addition of MSG to foods 'generally recognized as safe' (GRAS), but personal dietary considerations should always guide your choices. For further information on the safety of MSG and food labeling, you can consult authoritative sources such as the FDA.

Questions and Answers on Monosodium glutamate (MSG) - FDA

Disclaimer: The information provided is for general knowledge and should not be considered a substitute for professional dietary advice. Consult a healthcare provider or a registered dietitian for personalized recommendations regarding food sensitivities.

Frequently Asked Questions

Naturally occurring glutamate is an amino acid found bound within the proteins of whole foods like tomatoes, cheese, and mushrooms. Added MSG, or monosodium glutamate, is the isolated sodium salt of that same amino acid, manufactured and added to foods as a flavor enhancer.

The FDA requires food manufacturers to list 'monosodium glutamate' on the ingredient panel if it is added directly. However, you should also be aware of other ingredients that naturally contain glutamates, such as yeast extract, hydrolyzed vegetable protein, and soy extracts.

Yes, many fast-food and chain restaurants use MSG to enhance the savory flavor of their dishes, including fried chicken, sandwiches, and other menu items. Some restaurants may explicitly state if their food is MSG-free, but it is best to ask or check the nutritional information if you are concerned.

Yes, many snack brands now offer products explicitly marketed as 'No MSG' or 'No Added MSG'. However, it's essential to read the full ingredient list, as some snacks may still contain ingredients that are rich in natural glutamates, like certain cheeses or spices.

Yes, MSG is available for purchase and can be used by home cooks as a seasoning to enhance the savory, or umami, flavor in dishes like stocks, stews, sauces, and vegetable dishes. It contains about one-third the sodium of table salt, allowing you to boost flavor while potentially reducing overall sodium intake.

Umami is the fifth basic taste, characterized as savory or meaty. MSG stimulates the glutamate receptors on the tongue that are responsible for detecting this umami flavor, which is why it is often added to foods to make them taste richer and more savory.

Some individuals identify as sensitive to added MSG, reporting symptoms like headaches or flushing. If you believe you are sensitive, it's wise to limit intake of processed foods with added MSG. A small subset of people may also be sensitive to naturally occurring glutamates, but this is less common and should be discussed with a doctor.