Where does MSG come from naturally? The surprising origins of umami

October 7, 2025 •

5 min read

Monosodium glutamate (MSG) was first isolated by a Japanese chemist in 1908 from kombu seaweed, revealing that its fundamental component, glutamate, is present in countless everyday foods, from tomatoes to cheese. This initial discovery provides a direct answer to where does MSG come from naturally, showing that the concept of a savory enhancer is deeply rooted in natural food sources.

Quick Summary

The savory flavor of MSG originates from glutamate, a naturally occurring amino acid found in many whole foods. Commercial MSG is produced via the fermentation of plant-based materials like sugar cane, a process similar to making yogurt. The body metabolizes glutamate from both natural foods and added MSG in the same way, making the chemical compound identical regardless of its source. Aging and fermentation processes naturally increase the free glutamate content in foods.

Key Points

Natural Origin: MSG's main component, glutamate, is a naturally occurring amino acid found in most protein-containing foods, including meat, cheese, tomatoes, and mushrooms.
Fermentation Process: Commercial MSG is primarily produced today through the fermentation of plant-based sources like sugar cane or cornstarch, a process similar to making yogurt or wine.
Chemical Identity: The human body metabolizes naturally occurring glutamate and the added glutamate in MSG identically, as their chemical structures are indistinguishable.
Umami Flavor: The savory, satisfying taste known as umami is caused by free glutamate, whose levels naturally increase with food processes like aging, ripening, and fermentation.
Extensive Research: Major health organizations, including the FDA, consider MSG generally recognized as safe (GRAS), and scientific reviews have found no convincing evidence linking MSG to severe illness.
Lower Sodium Alternative: MSG contains less sodium than table salt and can be used to reduce the total sodium content of dishes without sacrificing flavor.
Ubiquitous in Diet: Our average daily intake of glutamate from natural food proteins is much higher than the amount typically consumed from added MSG.

The natural roots of savory flavor

Monosodium glutamate (MSG) has long been a subject of debate and misconception, often stigmatized as a purely artificial and unhealthy additive. However, the truth is that MSG is simply the sodium salt of glutamic acid, an amino acid that occurs naturally and abundantly in virtually all protein-containing foods. This amino acid is responsible for the fifth basic taste, known as umami, the savory, satisfying flavor found in many of the foods we love.

Historically, humans have been consuming glutamate for millennia without even realizing it. The practice of using aged and fermented ingredients to enhance flavor, a staple in many traditional cuisines worldwide, was an intuitive application of harnessing natural glutamate. For example, the use of fermented fish sauce in ancient Rome, aged cheeses in Europe, and kombu seaweed broth (dashi) in Japan are all historical precedents for utilizing natural umami. The formal identification of MSG in 1908 simply crystallized and refined this ancient culinary knowledge into a usable seasoning.

How natural glutamate enhances flavor

The flavor-enhancing effect comes from 'free' glutamate, which is not bound within larger protein molecules. Processing methods like aging, ripening, and fermentation break down proteins, releasing this free glutamate and intensifying the umami flavor. For instance, a ripe tomato tastes much more savory than an unripe one because its free glutamate levels have increased during ripening. Similarly, the long aging process of Parmesan cheese concentrates its savory richness, making it one of the highest natural sources of glutamate.

Foods rich in naturally occurring glutamate

Many common ingredients are excellent sources of natural glutamate and are staples for adding a deep, savory flavor to dishes. These foods include:

Cheeses: Aged cheeses like Parmesan and Roquefort contain particularly high levels of free glutamate.
Tomatoes: As they ripen, tomatoes develop a strong umami flavor. Sun-dried tomato paste is especially concentrated in glutamate.
Mushrooms: Dried mushrooms, especially shiitake, are packed with natural umami compounds.
Fermented products: Soy sauce, miso paste, and fish sauce are all rich in glutamate, a result of the fermentation process.
Meats and seafood: Cured meats like ham and bacon, as well as many types of fish, contain significant free glutamate.
Vegetables and fruits: Peas, broccoli, walnuts, and grapes all contain natural glutamate.
Breast milk: In a notable example of natural glutamate in our diet, human breast milk contains ten times more free glutamate than cow's milk.

The commercial production of MSG

While the first commercial MSG was produced by extracting glutamate from seaweed, today's manufacturing process is far more efficient and sustainable. Most of the world's MSG is produced through a controlled fermentation process, using natural ingredients derived from plants.

Raw Material Preparation: The process begins with plant-based raw materials, most commonly sugar beets, sugar cane, cassava, or cornstarch. Glucose is extracted from these sources to serve as a food source for microbes.
Fermentation: Microorganisms, such as Corynebacterium glutamicum, are placed in a fermentation tank with the glucose and nutrients. In a process similar to brewing beer or making yogurt, these microbes consume the carbohydrates and excrete glutamic acid into the broth.
Purification and Crystallization: The glutamic acid is then isolated from the broth, purified, and filtered. Sodium is added to neutralize the glutamic acid, forming monosodium glutamate.
Drying: The MSG solution is then crystallized and dried to produce the finished white, odorless crystalline powder that is sold as a food additive.

This modern fermentation method ensures a consistent and high-purity product. The end product, MSG, is chemically identical to the glutamate found naturally in food, and the human body cannot differentiate between the two.

Comparison of glutamate sources

To understand the context of MSG, it is helpful to compare the glutamate found in natural foods with commercially produced MSG.


Feature	Naturally Occurring Glutamate	Commercially Produced MSG
Source	Found naturally in protein-rich foods, including meat, cheese, and vegetables.	Made via the fermentation of plant-based carbohydrates like sugar cane or cornstarch.
Form	Primarily bound within protein structures, becoming 'free' through ripening, aging, or cooking.	Consists of free glutamate that is ready to activate umami taste receptors.
Sodium Content	Often present in foods with varying sodium levels (e.g., cured meats, salty cheeses).	Contains significantly less sodium than table salt (12% vs. 40%), allowing for sodium reduction.
Absorption by the Body	Absorbed along with other nutrients at a slower, more regulated pace.	As free glutamate, it may be absorbed more rapidly, but is metabolized identically.
Labeling	Not required to be listed separately on ingredient labels unless added as an ingredient.	Must be listed on ingredient panels as 'monosodium glutamate'.

The scientific consensus on MSG

Despite historical controversy rooted in anecdotal claims rather than scientific evidence, major food safety authorities around the world consider added MSG to be safe for consumption. Organizations like the U.S. Food and Drug Administration (FDA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have given MSG a "Generally Recognized as Safe" (GRAS) status. Studies conducted on self-identified MSG-sensitive individuals have failed to consistently reproduce adverse reactions when a placebo is used. Furthermore, the amount of glutamate we consume naturally from food far outweighs the amount typically added as MSG. Our bodies process all sources of glutamate—whether from a tomato or a packet of seasoning—in the same way.

Conclusion

To answer the question, where does MSG come from naturally?, the source is glutamic acid, an amino acid found in numerous natural food products. The savory umami flavor associated with MSG and many traditional foods is a direct result of this naturally occurring compound. While commercial MSG is manufactured through a fermentation process, the resulting molecule is chemically identical to its natural counterpart. Ultimately, the fear surrounding MSG is largely a result of historical misinformation, and its use as a seasoning is simply a way to concentrate and enhance a flavor that is already a fundamental part of our diets. For those seeking to embrace umami, incorporating natural, glutamate-rich foods into cooking is a delicious and nutritious strategy.

For additional nutritional facts about MSG and its role in food science, refer to reputable resources such as the International Glutamate Information Service (IGIS).

Frequently Asked Questions

The glutamate found naturally in foods is chemically identical to the glutamate in MSG. The key difference is that naturally occurring glutamate is often bound within protein structures, while MSG is a free, concentrated form combined with sodium.

Yes, MSG's fundamental component, glutamic acid, is a natural amino acid found in a wide array of foods. While commercial MSG is produced through fermentation using plant-based ingredients, it is derived from natural, plant-based sugars.

Aged cheeses, such as Parmesan, are among the highest in glutamate. Other examples include ripe tomatoes, dried mushrooms, fermented foods like soy sauce and miso, and cured meats.

From a metabolic standpoint, the body does not distinguish between glutamate from natural sources and glutamate from added MSG. Both are processed in the same way. The overall healthiness depends on the food source itself rather than the glutamate.

Yes. Umami can be achieved naturally by using glutamate-rich ingredients in cooking. Examples include using tomato paste, adding aged Parmesan cheese, or cooking with dried shiitake mushrooms.

Today, most MSG is made via a fermentation process involving microorganisms and plant-based carbohydrates like sugar cane, sugar beets, or corn. The microbes ferment the sugar to produce glutamic acid, which is then combined with sodium to form MSG.

The body safely processes both natural and added glutamate as part of a balanced diet. Claims of sensitivity or adverse reactions, such as 'Chinese restaurant syndrome,' have not been consistently substantiated in scientific studies. Some individuals may be sensitive, but this is rare and symptoms are typically mild and temporary.