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Monosodium glutamate (MSG) is a food additive most commonly used as a flavor enhancer. While Asian cuisine has traditionally enhanced foods with seaweed, which contains high concentrations of glutamic acid, MSG was not isolated until 1907. It is produced by the fermentation of starches in sugar beets, sugar cane or molasses. Contrary to popular belief, MSG does not contain gluten.

Although once inextricably linked with food from Chinese restaurants, MSG is now used by many fast food chains and in processed foods including:

• stock or bouillon cubes
• seasoning mixes
• condiments
• canned, frozen and dried prepared foods
• flavored chips

MSG has been linked with health concerns, including asthmatic and allergic responses. Specific issues have not been substantiated by scientific research, and government regulatory agencies have not declared MSG to be unsafe for consumption. A report from the Federation of American Societies for Experimental Biology (FASEB) compiled in 1995 on behalf of the U.S. Food and Drug Administration (FDA) concluded that MSG was safe for most people when "eaten at customary levels." The FDA does acknowledge that some people may suffer short-term reactions to MSG.

Because glutamic acid and its salts can be present in a wide variety of food additives, the FDA considers labels such as "No MSG" or "No Added MSG" to be misleading if the food contains other sources of glutamates. These ingredients are often labeled as merely "spices" or "natural flavorings." Disodium inosinate and disodium guanylate are usually used in combination with MSG-containing ingredients, so their presence on an ingredients list serves as a likely marker MSG's presence in a product. Other common glutamates include:

• hydrolyzed vegetable proteins
• autolyzed yeast
• hydrolyzed yeast
• yeast extract
• soy extracts
• protein isolate