Boosting flavor with less sodium is MSG’s big benefit. Foodservice has long been blamed for the overuse of salt, as the more we consume, the more we desire. But with MSG, when the glutamate interacts with our taste buds, it gives the umami we crave, along with a savory element not evident in salt. Chefs and bartenders are jumping on this trend by using MSG in place of salt. Saline solution is a popular cocktail addition these days—think of this in a new way, by using less salt and adding MSG to really pop those cocktail flavors.

—KATHY CASEY, Owner, Chef and Mixologist, Kathy Casey Food Studios – Liquid Kitchen

When used properly, MSG’s impact is enormous. It allows chefs to reduce what had become an overemphasis on salt and sugar and focus instead on simply driving flavor.

—MIKE LEITNER, Contributing Chef Consultant

Glutamates are a key element to the flavor profile of many of the most satisfying foods in the world. MSG, in particular, is an inexpensive, readily available source of that flavor, and chefs are standing firm in its use across menus. Science has demonstrated that the effect of glutamate in the human system is consistent, whether it arrives in that system through a natural path, such as tomatoes or cheeses, or in the form of a glutamate salt, such as MSG. Chefs—in their endless pursuit of generating the most compelling offerings they can for their guests—are leveraging that truth and not only incorporating MSG on their menus but celebrating it. Any menu item that relies on umami to deliver hedonic pleasure, including desserts and beverages, will benefit from the inclusion of MSG in its formulation. 

—DANIEL CARPENTER, Managing Director of Culinary, Sterling-Rice Group

The use of MSG is not new, as we know, but it affords us numerous ways to add new flavor dimensions to familiar dishes both sweet and savory. The addition of the umami-inducing, slightly salty profile can change a milkshake, baked goods, sauces and center-of-the-plate entrées. 

—CHRIS AQUILINO, National Director of Culinary Development, Elior North America

MSG’s moment is a combination of its effective and efficient flavor enhancement at a low cost and chefs being more rebellious today.

—ROBERT DANHI, Curator of Cultures, Chef Danhi & Co.

The opportunities are simply to use MSG and keep the pressure to ensure its continued acceptance. Restaurants should consider introducing it in menu items that consumers find approachable: on flash-fried Brussels sprouts with cashews and Thai vinaigrette; sprinkled atop breaded and fried anything; as a seasoning agent on roasted wild mushrooms for flatbreads or pastas; or added to garlic butter-brushed soft pretzels.

—JOHN FRANKE, Chef/Founder, Franke Culinary Consulting

There was always a joke in kitchens that MSG stood for “Mmm So Good.” It’s the reason we flock to good tomato sauce, true Parmigiano-Reggiano and good ramen broth. Umami is so endearing and comforting, and the search for it can be narrowed down when MSG is introduced. Where I use it most is in aioli—it just takes it to the next level.

—TJ DELLE DONNE, Assistant Dean, Johnson & Wales University College of Food Innovation and Technology

Over the past year, we have been looking at MSG’s impact on everyday menu items, and how it boosts flavors, umami and craveability. Having an open mind as to how ingredients like MSG can add flavor without negatively impacting our bodies helps fuel the trend. At last year’s Flavor Experience, we included MSG in a couple of our recipes with California avocados, including a carbonara dish that was boosted by a miso paste with MSG added. We also used it in a Bone Marrow California Avocado Brownie. The addition of MSG heightened all the flavors of the avocado, chocolate, whip and bone marrow. The flavor was sweet, savory and kept you wanting more. Adding MSG to a menu is a simple step to for big flavor impact.

—JASON HERNANDEZ, Chef/Founder, Blade & Tine Culinary Consulting 

MSG has long been misunderstood, and even though the health risks have been debunked, breaking the stigma has proven challenging. However, chefs have been using it for as long as I can remember because we understand the serious flavor potential it offers. In my kitchen, MSG is always there for a flavor boost, and, just like different salt varieties, koji dust and miso, I reach for it to season and elevate my dishes.

—IAN RAMIREZ, Chef/Founder, Mad Honey Culinary Studio

Boosting flavor with less sodium is MSG’s big benefit. Foodservice has long been blamed for the overuse of salt, as the more we consume, the more we desire. But with MSG, when the glutamate interacts with our taste buds, it gives the umami we crave, along with a savory element not evident in salt. Chefs and bartenders are jumping on this trend by using MSG in place of salt. Saline solution is a popular cocktail addition these days—think of this in a new way, by using less salt and adding MSG to really pop those cocktail flavors.

—KATHY CASEY, Owner, Chef and Mixologist, Kathy Casey Food Studios – Liquid Kitchen

When used properly, MSG’s impact is enormous. It allows chefs to reduce what had become an overemphasis on salt and sugar and focus instead on simply driving flavor.

—MIKE LEITNER, Contributing Chef Consultant

Glutamates are a key element to the flavor profile of many of the most satisfying foods in the world. MSG, in particular, is an inexpensive, readily available source of that flavor, and chefs are standing firm in its use across menus. Science has demonstrated that the effect of glutamate in the human system is consistent, whether it arrives in that system through a natural path, such as tomatoes or cheeses, or in the form of a glutamate salt, such as MSG. Chefs—in their endless pursuit of generating the most compelling offerings they can for their guests—are leveraging that truth and not only incorporating MSG on their menus but celebrating it. Any menu item that relies on umami to deliver hedonic pleasure, including desserts and beverages, will benefit from the inclusion of MSG in its formulation. 

—DANIEL CARPENTER, Managing Director of Culinary, Sterling-Rice Group

The use of MSG is not new, as we know, but it affords us numerous ways to add new flavor dimensions to familiar dishes both sweet and savory. The addition of the umami-inducing, slightly salty profile can change a milkshake, baked goods, sauces and center-of-the-plate entrées. 

—CHRIS AQUILINO, National Director of Culinary Development, Elior North America

MSG’s moment is a combination of its effective and efficient flavor enhancement at a low cost and chefs being more rebellious today.

—ROBERT DANHI, Curator of Cultures, Chef Danhi & Co.

The opportunities are simply to use MSG and keep the pressure to ensure its continued acceptance. Restaurants should consider introducing it in menu items that consumers find approachable: on flash-fried Brussels sprouts with cashews and Thai vinaigrette; sprinkled atop breaded and fried anything; as a seasoning agent on roasted wild mushrooms for flatbreads or pastas; or added to garlic butter-brushed soft pretzels.

—JOHN FRANKE, Chef/Founder, Franke Culinary Consulting

There was always a joke in kitchens that MSG stood for “Mmm So Good.” It’s the reason we flock to good tomato sauce, true Parmigiano-Reggiano and good ramen broth. Umami is so endearing and comforting, and the search for it can be narrowed down when MSG is introduced. Where I use it most is in aioli—it just takes it to the next level.

—TJ DELLE DONNE, Assistant Dean, Johnson & Wales University College of Food Innovation and Technology

Over the past year, we have been looking at MSG’s impact on everyday menu items, and how it boosts flavors, umami and craveability. Having an open mind as to how ingredients like MSG can add flavor without negatively impacting our bodies helps fuel the trend. At last year’s Flavor Experience, we included MSG in a couple of our recipes with California avocados, including a carbonara dish that was boosted by a miso paste with MSG added. We also used it in a Bone Marrow California Avocado Brownie. The addition of MSG heightened all the flavors of the avocado, chocolate, whip and bone marrow. The flavor was sweet, savory and kept you wanting more. Adding MSG to a menu is a simple step to for big flavor impact.

—JASON HERNANDEZ, Chef/Founder, Blade & Tine Culinary Consulting 

MSG has long been misunderstood, and even though the health risks have been debunked, breaking the stigma has proven challenging. However, chefs have been using it for as long as I can remember because we understand the serious flavor potential it offers. In my kitchen, MSG is always there for a flavor boost, and, just like different salt varieties, koji dust and miso, I reach for it to season and elevate my dishes.

—IAN RAMIREZ, Chef/Founder, Mad Honey Culinary Studio