Food & Beverage 2 | Ajinomoto Health & Nutrition North America

MSG Promotes Significant Sodium Reduction and Enjoyment Of Better-For-You Foods, According to New Study

A new study published in the Journal of Food Science suggests monosodium glutamate (MSG) can be used to significantly reduce sodium while also promoting the enjoyment of better-for-you foods like grains and vegetables.

Health & Wellbeing, Nutrition, Umami

Food & Beverage, Food Service

Ajinomoto Health & Nutrition and Ajinomoto Animal Nutrition Merger Announcement

We are pleased to announce that effective October 1, 2020, Ajinomoto Animal Nutrition North America, Inc. (AANA) will merge into our affiliate company.

Animal Nutrition, Food & Beverage, Food Service

New Ajinomoto Campaign Challenges Assumptions About Monosodium Glutamate (MSG)

The company joins forces with Pepper Teigen, designer Zipeng Zhu, and Asian food brand Omsom to replace outdated “No MSG” signs with new “KNOW MSG” symbol

Health & Wellbeing, Nutrition, Umami

Food & Beverage, Food Service

The Taste of History in the USA: Stirring Umami Into the Melting Pot

It wasn’t until the mid 1980s that the claims about MSG were debunked and umami was recognized as the fifth basic taste.

Health & Well-being, Umami

Food & Beverage, Food Service

Food for Thought: Learning to Live With a Rare Disease Called PKU

Frustrated by the lack of innovation Lynn and David founded Cambrooke in 2000 with the goal bringing best quality, more variety, and lower cost product for families suffering with inborn errors of protein metabolism

Health & Well-being, Innovation, Nutrition

Food & Beverage, Medical Nutrition

Savoring Plant-Based Foods: Umami Served at FNCE 2019

Recently, a succession of often-overlooked vegetables – kale, brussels sprouts, and cauliflower come to mind – have been hailed as nutrient-rich “superfoods.”...

Health & Well-being, Nutrition, Umami

Food & Beverage, Food Service

Busting Nutrition Myths: Tia Rains, PhD Built her Career Correcting Misconceptions Around Food

Dr. Tia Rains has devoted more than 20 years to promoting better public understanding of nutrition by communicating science-based facts.

Diversity

Food & Beverage

Cooking up More Delicious and Healthy Foods with Kokumi

You might be surprised to learn that garlic and onions were the basis for a tasteless, odorless substance that is quietly causing a food revolution. That substance is called kokumi, a word meaning “rich taste” in Japanese

Innovation

Food & Beverage

Stirring the Emotions With Umami: The Rise of a Young Korean-American Chef

There is a taste from home that Nick Lee will always remember – one that connects his past and his future. It is also a taste that helped him win a prestigious cooking competition.

Amino Acids, Sustainability

Food & Beverage

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