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In celebration of the 110th anniversary of umami, the World Umami Forum presented by Ajinomoto Co., Inc. brought together experts in food, nutrition, history and behavioral science to deepen the understanding for umami and set the record straight about MSG.

Celebrity chef Andrew Zimmern hosts the first-ever World Umami Forum presented by Ajinomoto Co., Inc., a two-day event to present the facts and correct misperceptions of monosodium glutamate, held at the Conrad Hotel in New York City on September 20-21, 2018. (Stuart Ramson/AP Images for Ajinomoto Co., Inc.)


FrOM THE PrESIDENT OF AJINOMOTO CO., INC.
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“As the world celebrates the 110th anniversary of the discovery of umami, Ajinomoto Co., Inc. – the world’s first and leading manufacturer of MSG – is excited to continue to bring delicious flavor to global cuisines. The new seasoning, MSG, the purest form of umami, was introduced to the U.S. market in 1917 with a vision of a new way to bring taste to everyone’s kitchen. Through the continued research efforts in the last few decades, umami is recognized as a basic taste perception, much like the classic four basic tastes: sweet, salty, sour and bitter. By bringing together a diverse blend of experts, we hope to deepen the understanding for umami and its essential role in American cuisines.” 

Takaaki Nishii, CEO and President, Ajinomoto Co., Inc.


IN COOrDINATION WITH

As a leader in umami science information and research, Ajinomoto supports various organizations that provide education about umami around the world. Examples of those associations include Umami Information Center, The Glutamate Association, International Glutamate Information Service, and International Glutamate Technical Committee.