123 RFAt restaurants in South Korea , one can easily find lists explaining the origins of ingredients . And next to that , there are usually notifications that say , “ We do not use MSG in our food . ” Despite public perceptions to the contrary , repeated studies show the additive is not harmful , and may even be healthy as a salt replacement .   Now foodmakers are trying to promote the additive as a low - sodium option , especially to younger consumers who don ’ t have negative preconceptions of it .   Monosodium glutamate , also known as MSG , is a type of seasoning that was widely used in the early 20 th century but began to be chastised as an “ enemy of health ” in the 1970 s and 1980 s . A 2016 survey conducted on some 1 , 000 working mothers across the country found that 61 percent believed MSG to be unhealthy . MSG was first discovered in 1907 by a Japanese chemistry professor , Kikuna Ikeda . He studied what made dashi -- a seaweed broth commonly used in Japanese cuisine -- so tasty .   From broth , Ikeda isolated glutamic acid as the chemical responsible for the savory flavor , or “ umami ” in Japanese . It was something that could not be categorized into salty , sweet , sour or bitter . The acid could even be turned into a salt -- monosodium glutamate -- that people could sprinkle on food . He patented the method for extracting MSG and began selling MSG commercially . He launched the brand Ajinomoto and later sold its technology to Korea ’ s Dong - A Hwa Sung -- what is now Daesang Corp . -- which made a flavor enhancer , Miwon .   For many years , the iconic seasoning Miwon could easily be found in South Korean kitchens . Many still consider Miwon of Daesang and Dasida of CJ as synonymous with MSG . Soon after Miwon was launched in the mid - 1950 s , its sales skyrocketed and it took 50 percent of the seasoning market share in the 1970 s . The company even built a factory in Indonesia , the first attempt by a Korean company to build an overseas factory .   However , in the early 1990 s , Daesang ’ s rival Lucky -- now LG Household & Health Care -- advertised its product as “ MSG - free , ” touting that it was healthier .   “ We only included a powder of beef , onion , garlic and soy sauce in our product , ” was the main advertising phrase of Lucky .   Since then , the debate on MSG has been raging in the food community . “ My husband often says that he doesn ’ t seem to digest food that has MSG in it , so I naturally started to avoid using it , ” said Shin Yong - hee , a 43 - year - old housewife living in Pangyo . “ Instead , I tend to use seasonings or flavor enhancers that do not include MSG , such as those that only use extracts of anchovies and seaweed , ” she said .   Food additive Miwon from Daesang . DaesangMSG has been commonly linked to various problems , dubbed in the US as “ Chinese restaurant syndrome , ” a claim by Dr . Ho Man Kwok in 1968 .   Kwok suggested that MSG might be behind symptoms , such as headaches , nausea and a strange numbness at the back of the neck , among those who consume a certain dose of it daily .   The claim has sparked a number of scientific studies and books . In 1995 , the US Food and Drug Administration commissioned the Federation of American Societies for Experimental Biology to look into whether MSG was harmful , but it concluded that the Chinese restaurant syndrome was “ pejorative and not reflective of the extent or nature of the symptoms . ” The American Chemical Society found mild symptoms may occur in some individuals if they consume large amounts of MSG on an empty stomach . “ Glutamate is found in tons of common foods that are rich in protein such as meat , dairy products , and vegetables all have glutamate , ” the ACS said in an article in 2014 .   MSG can be easily found in other categories of food as well . Over 30 percent of flour ’ s protein consists of glutamic acid . Tomatoes also contain a high percentage of glutamic acid . Others include cheese and mushrooms .   Without adding a pinch of MSG powder , a tomato - sauce pizza topped with cheese and mushrooms is still rich in glutamic acid . Last   year , a research team led by Oh Sang - suk , a professor of food engineering from Ewha Womans University , found that sodium intake could be reduced by up to 25 percent by using MSG instead of salt .   Data from the Food and Agriculture Organization of the United Nations and the World Health Organization also showed that when MSG is used with salt , the total sodium intake amount decreases by 20 to 40 percent . In 2016 , Korea ’ s Ministry of Food and Drug Safety released a statement that MSG as an ingredient is recognized as safe . Earlier this year , the ministry re - categorized MSG as a “ flavor enhancer , ” following a revision of food additives labeling regulations here .   Korea is the only country in the world that labels whether food additives are naturally extracted or chemically synthesized , according to the ministry . In European countries and the US , food additives are categorized based on their purpose of use . The International Headache Society also recently announced that MSG had been removed from a list of headache causes , stating that MSG has nothing to do with headaches . MSG had been on the list along with alcohol and caffeine since 1981 , as substances that cause headaches .   Meanwhile , food companies have become more vocal in recent years . According to Daesang , MSG is harmless to human health , as it is based on fermented raw sugar . The fermentation process of MSG is similar to those of Korea ’ s traditional fermented pastes , such as gochujang and doenjang . Ninety - nine percent of Daesang ’ s Miwon consists of MSG .   Cuisine essence Yondu from Sempio . SempioDespite such developments , many Koreans still associate salty food with MSG , although in reality , it may not contain any MSG at all . One example is instant noodles . The main ingredients of the packet of powder that comes with the noodles include beef , garlic , onion , soy sauce and other seasonings .   Companies say that the powder is made in a way similar to how beef broth is prepared at home . Other salted snacks such as Honey Butter Chips also do not include MSG , according to companies .   Industry insiders are now hoping flavor enhancers win back consumer trust . “ For over 20 years , Daesang was in the center of controversy over whether its Miwon was safe to consume . Meanwhile , the company has been shifting its main target audience , especially toward the younger generation who do not have such stereotypes , ” said an industry insider .   After gaining trust as well as popularity among single households in recent years for its convenience , boosted by campaigns on MSG ’ s relative safety , domestic sales of Miwon reached 45 billion won ( $ 42 million ) last year , marking their first increase in three years . Its global sales rose by 150 percent , reflecting its popularity , especially in the Southeast Asian market .   “ Since we are now cleared of rumors and false information , consumer perception toward food additives is improving . Some restaurants are even putting up notes on walls that say ‘ MSG is a harmless food additive . ’ We hope the safety issues surrounding Miwon will only get better , as we continue to promote the benefits of food additives , ” said Chung Kyu - ha , an official in charge of Daesang ’ s seasoning division .   However , some food manufacturers that have joined the food additive business continue to shun MSG and promote their products as healthy and natural . Meanwhile , LG Household & Health Care officially ended its food additive business in 1996 . Sempio , a household name for soy sauce , released the liquid - type food additive Yondu in 2012 , advertising the product as “ extracts from fermented beans that can add depth to your cuisine . ” The company has seen an accumulated 18 billion won in sales over the past five years since the product ’ s launch .   CJ Cheil Jedang , another leading food manufacturer in Korea , launched a food additive product that comes in small portions , targeting single households .   Under the rebranded name “ God of Cooking , ” CJ aims to attract young consumers as well as loyal customers who have been using its Dasida brand for over 40 years .   “ While our signature Dasida has been targeting housewives with a long experience of cooking , God of Cooking is targeted at single households , newlyweds and even housewives for different flavor options , ” said Lee Jong - sik from CJ CheilJedang ’ s sauce marketing division . By Kim Da - sol ( ddd @ heraldcorp . com ) [ 코리아 헤럴드 ] [ K - POP HERALD ] [ 페이스북 ] <ⓒ KoreaHerald ( www . koreaherald . com ) 무단 전재 및 재 배포 금지 >