09 May 2017


A seminar on bringing out the truth and facts of Ajinomoto was held in Chennai on 29th march 2017.  It started with introductory speech by Mr.Atsushi Mishuku, Director and General Manager of Ajinomoto India Pvt Ltd  with a briefing about the Organization. Taken over by Mr.Govinda Biswas, Manager Marketing, on details of their manufacturing methods, processing and benefits of the products. The event also had Nutritonists Dr.Dharini Krishnan, Dt.Devisri Sundaram and Dr.Chef Vinoth Kumar, the CEO of Sai Institutions.

Ajinomoto is a Umami seasoning mix, made from finest quality crops like sugarcane and tapioca in a fermentation process. Ajinomoto is the brand selling MSG which is a pure Vegetarian Ingredient. Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods.

MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. 

MSG is safe to use and recognized by The U.S. Food and Drug Administration. The European Union classifies it as a food additive permitted in certain foods and subject to Quantitative limits. 

Dr. Chef Vinoth Kumar, swiftly made us Paneer 65 with Ajinomoto seasoning. He did mention that theirs a certain ratio in which MSG has to be added to food preparation which will for sure increase the taste. 

At the end of the event i was sure that Ajinomoto is definitely safe to consume and is a sure taste enhancer, when it is restricted within the intake limits. 

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