For over 100 years, umami (the fifth basic taste, along with sweet, salty, sour, and bitter) has helped shape the way people experience delicious food. Umami, often described as a deep, round flavor, is naturally present in everyday ingredients like tomatoes, mushrooms, cheese, and fermented foods.
Today, as international cuisines become more accessible and restaurant-style dishes become more accessible through social platforms, umami is emerging as one of the defining flavors influencing the way Americans cook and eat.
Amid this shift, monosodium glutamate (MSG) is reemerging as a simple, science-backed ingredient that helps deliver the flavorful depth that is currently driving the biggest flavor trends of 2026.
“The concept of Umami has been around for generations,” said Tia Rains, Ph.D., vice president of science, innovation and corporate affairs at Ajinomoto Health & Nutrition North America. “But the heightened interest from consumers is relatively new. “As people embrace umami-rich foods, they are also embracing ingredients that help enhance those flavors.”
Why Umami is Temporary
The rise in umami does not happen by chance. TikTok recipe creators, global restaurant influencers, and the digital food community have all contributed to the popularity of dishes naturally rich in glutamate, the amino acid responsible for umami. Consumer tastes are rapidly expanding.
“Ramen is a perfect example,” Rains said. “Across the U.S., ramen is seeing double-digit growth and is enjoyed by all ages. Fermented foods like kimchi are also gaining traction. These foods are built on umami, and consumers are excited to explore that flavor space.”
As umami becomes more familiar, interest is expanding beyond the dish itself to the ingredients that help create it, especially those that make it easier to create flavorful depth at home.
Where MSG Fits In
Most simply, Rains describes MSG as an “umami seasoning.” Whether occurring naturally or added via MSG, glutamate binds to taste receptors that signal a savory taste. In reality, MSG acts as a pure umami seasoning. Just like table salt tastes salty and sugar tastes sweet.
“MSG is the purest form of umami,” she explained. “It adds complexity and richness to food without compromising the original flavor profile.”
MSG also offers significant sodium benefits. MSG has two-thirds less sodium than table salt. Studies have consistently shown that replacing some salt with MSG can reduce overall sodium while maintaining or even enhancing savory taste. This makes it an invaluable asset for developers working across a variety of categories, including sauces, ready meals, plant-based products, and familiar staples like roasted vegetables and ranch dressing, highlighting its versatility far beyond Asian cuisine.
Versatility for everyday life is emphasized through Ajinomoto’s products. Ranch List Campaignexplored how MSG helps deliver balanced, savory flavors in custom ranch recipes inspired by flavors from around the country.
According to Rains, MSG’s flexibility extends even further. Chefs are experimenting with adding MSG to desserts like cookies, candies, and vanilla ice cream to add a salted caramel-like dimension. Mixologists are using MSG creatively, including adding it to martinis, spritz and cocktail reamers to add complexity. “It’s similar to the appeal of salted caramel,” Rains said. “The interplay of sweetness and flavor creates something really interesting.”
Changing perceptions and what the data shows
Consumer understanding of MSG has changed significantly. According to MintelPositive global conversation about MSG has increased dramatically over the past five years. Rains says the evolution occurred as cultural, culinary and scientific voices worked together.
Now chefs are openly highlighting MSG on their menus. Cookbook authors and food creators proudly use it in their recipes. And registered dietitians, who are often at the center of conversations about sodium reduction, tout MSG as a useful tool for reducing sodium intake while maintaining flavor.
Product trends reflect these changes. According to Innova Market Insights, products containing the “No MSG” claim decreased by 50% from 2018 to 2025, especially in the categories where the claim was most common. Brands are increasingly moving away from messages distancing themselves from MSG and are instead exploring their role in delivering balanced savory flavors and meeting sodium reduction goals.
at the same time, spin data It demonstrates the growth of umami-oriented product innovation and reinforces the industry’s broader interest in deeper flavor profiles.
Health officials have long supported this direction. Organizations such as FDA, WHO, etc. The National Academies of Sciences, Engineering, and Medicine have repeatedly and consistently reviewed MSG. We ensure safety, adding essential clarity for both consumers and product developers.
What Retailers and Manufacturers Need to Know
As trust in MSG grows and umami becomes more central to cooking practices, brands have greater opportunity to rethink how they deliver delicious flavor. Rains sees significant opportunities ahead.
“Consumers want food that tastes good, feels balanced, and aligns with their values, including an interest in flavors from around the world and better choices,” she said.
For manufacturers, MSG provides a path to achieving fuller flavor while assisting with sodium reduction that is difficult to achieve with salt alone. For retailers, it’s an opportunity to position MSG as a modern pantry staple that reflects the way today’s chefs prepare food at home.
“MSG is being proudly used again,” Rains says. “You’re seeing more chefs, more influencers, more product developers talking openly about it because the science is solid and the benefits are real.”
taste the future
As momentum builds across the industry, Rains expects MSG to impact not only how foods are manufactured today, but also how culinary trends evolve in the coming years. From baked goods to beverages, frozen meals and fusion sauces, she sees it playing an increasing role in shaping the next wave of product innovation.
“As we rethink old assumptions, we will find new ways to deliver delicious, satisfying food that meets our consumers’ vision of taste, balance, authenticity and wellness,” she said.
To explore the science behind umami and how MSG can support sodium reduction and flavor enhancement goals across today’s global food landscape. Contact our expert team From Ajinomoto Health & Nutrition North America.
