Once controversial and often misunderstood, monosodium glutamate (MSG) is re-entering the mainstream as rising consumer interest in umami reshapes food trends heading into 2026.
Umami — widely recognized as the fifth basic taste alongside sweet, salty, sour and bitter — is naturally found in foods such as tomatoes, mushrooms, aged cheeses and fermented products. As global cuisines gain popularity and home cooks experiment with restaurant-style flavours inspired by social media, umami is increasingly influencing how consumers cook, eat and shop.
At the centre of this shift is MSG, a glutamate-based seasoning that enhances savoury depth. Food scientists and manufacturers now describe it as a simple and effective way to deliver umami, particularly as demand grows for bold flavour paired with lower sodium content.
“Umami has been around for generations, but the surge in consumer awareness is relatively recent,” said Dr Tia Rains, vice president of science, innovation and corporate affairs at Ajinomoto Health & Nutrition North America. “As consumers become more familiar with umami-rich foods, they are also becoming more open to the ingredients that help create that taste.”
Global flavours drive umami demand
The growing popularity of dishes such as ramen, kimchi and other fermented foods has accelerated interest in umami-forward eating. According to industry observers, ramen sales in the US have recorded double-digit growth, appealing to consumers across age groups. Social media platforms, particularly TikTok, have further amplified experimentation with savoury flavours and global cuisines.
As a result, attention is shifting from finished dishes to the ingredients that help recreate complex savoury profiles at home and in packaged foods.
MSG’s functional appeal
MSG works by activating taste receptors that signal savoury flavour, making it comparable to salt for saltiness or sugar for sweetness. Importantly for manufacturers, MSG contains about two-thirds less sodium than salt, allowing developers to reduce sodium levels while preserving flavour.
This has increased its relevance across multiple food categories, including sauces, ready meals, plant-based foods, snacks and dressings. Chefs and product developers are also experimenting with MSG in less traditional applications, such as desserts, baked goods and beverages, where it can add contrast and depth similar to salted caramel.
Perception shift backed by data
Consumer attitudes toward MSG appear to be changing. Market research firm Mintel reports a sharp rise in positive global conversations around MSG over the past five years. At the same time, Innova Market Insights data shows that “No MSG” claims on food products declined by around 50% between 2018 and 2025, particularly in categories where the claim was once widespread.
Industry analysts attribute this shift to clearer communication from chefs, food creators and registered dietitians, alongside growing awareness of scientific evidence. Regulatory and health bodies, including the US Food and Drug Administration, the World Health Organization and the National Academies of Sciences, Engineering, and Medicine, have repeatedly affirmed MSG’s safety.
Implications for brands and retailers
With umami becoming a defining flavour trend for 2026, manufacturers are reassessing how they build savoury taste while meeting nutrition goals such as sodium reduction. Retailers, meanwhile, are beginning to reposition MSG as a modern pantry staple rather than a niche or avoided ingredient.
“Consumers are looking for foods that deliver flavour, balance and global inspiration,” Rains said. “MSG offers a practical way to achieve that.”
As food companies continue to revisit legacy assumptions about ingredients, industry experts expect MSG to play a growing role in future product innovation — from frozen meals and sauces to snacks, desserts and even beverages — underscoring its renewed relevance in the evolving flavour landscape.