Chennai July 2019: Ajinomoto Group is a global manufacturer of high-quality seasonings, processed foods and beverages. It was founded in 1909 and now operates in 27 countries. MSG – the ingredient that gives food the umami taste – is now the most popular culinary agent in the world. It is being sold in over 130 countries.
Atsushi Mishuku, Managing Director, Ajinomoto India said, “AJI-NO-MOTO®(MSG) is extracted from natural products like sugarcane juice, corn and tapioca. We use the most available source to extract the MSG from various geographies, we are present at. In fact, we are the first company to produce MSG on the commercial scale.
Regarding the misperception that MSG has garnered, he said that, “only the imitation products that come from China without regulatory approval are harmful.”
Govinda Biswas, Manager-Marketing, Ajinomoto India added, “AJI-NO-MOTO ® [MSG] increases the deliciousness of the food and it is made from the finest quality crops like sugarcane & tapioca through fermentation process. We have successfully been countering the misconception regarding AJI-NO-MOTO ® [MSG] and are happy to say that due to our regular efforts, we have seen an increase in sales and consumption.”
Dr. Dharini Krishnan- Consultant, Dietician and a celebrated dietician along with Atsushi Mishuku, Managing Director, Ajinomoto India and Govinda Biswas, Manager-Marketing, Ajinomoto India discussed about the benefits of AJI-NO-MOTO®(MSG) to the media of Chennai, Tamil Nadu.
Explaining the components of AJI-NO-MOTO® (MSG), which are glutamate, sodium and water, dietician Dr. Dharini Krishnan elaborated, “Mono Sodium Glutamate is very safe for human consumption. Glutamic acid is something, which is found in breast milk also and is very safe. It is prepared from natural ingredients.”
She also stressed on the benefits of AJI-NO-MOTO®(MSG). According to her, if we reduce the salt quantity in the dishes, then the overall deliciousness of the food will come down or be reduced. MSG enhances the taste of the dish and at the same time reduces the consumption of sodium by 30%.
Rajasekar Panneerselvam, Sr Executive Chef at AJINOMOTO Indiahas given demonstration by preparing how MSG can enhance the taste of the dish and at the same time reduces the consumption of sodium by 30%. The soup was full of the effervescent taste of ‘umami’. Since MSG makes bland but nutritious food much tastier, it can be used to good effect by making food attractive to those who are reluctant to eat.