L to R: Dr. Chef Vinoth Kumar - CEO of Sai Institution, Dt. Devisri Sundaram - Assistant Professor, Dr. Dharini Krishnan - President, Indian Dietetic Association, Mr. Govinda Biswas - Manager-Marketing of Ajinomoto India and Mr. Atsushi Mishuku - Director of Ajinomoto India
Renowned Chef and dietitians meet to talk about truth and facts about AJI-NO-MOTO® (MSG)
World record holder chef Dr. Chef Vinoth Kumar did live cooking to explore the umami taste of MSG Celebrated dietician Dr. Dharini Krishnan gave orientation on how AJI-NO-MOTO®(MSG) is made from natural crops like sugar cane and tapioca
Chennai 29 March, 2017: 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.
Renowned Dr. Chef Vinoth Kumar, dietician Dr. Dharini Krishnan, nutritionist Devisiri Sundaram along with Atsushi Mishuku, Director, Ajinomoto India and Govinda Biswas, Manager-Marketing, Ajinomoto India discussed about the truth and facts about AJI-NO-MOTO®(MSG) to the home makers who were also present in the seminar.
Atsushi Mishuku, Director, Ajinomoto India said, “AJI-NO-MOTO®(MSG) is a natural seasoning used to enhance the umami taste. Umami is one of the five basic tastes abundantly present in the nature in different food sources & vegetables. It is present in everyday food sources like vegetables, tomato, milk, cheese, etc. AJI-NO-MOTO®(MSG) was launched as the first UMAMI seasoning in the world with the aspiration to improve the nutrition of people by providing good and affordable seasoning”.
Dr. Chef Vinoth Kumar cooked Paneer 65 with AJI-NO-MOTO®(MSG) to give homemakers and audience present at the meet, a taste of umami. The dish comprised AJI-NO-MOTO®((MSG) and other ingredients such as cheese, pepper, coriander and a host of other ingredients. The Paneer 65 was full of the effervescent taste of umami. Dr. Chef Vinoth Kumar said, “Naturally occurring glutamate is the reason why some food items tickle our taste buds so well that we are left wanting for more. Foods high in glutamate include ripe tomatoes, mushrooms, potatoes, green tea, soy sauce, slow-cooked broth and cheese. Glutamate is naturally present in our bodies too. Compared to other mammals, human milk has one of the highest concentrations of glutamate. 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.”
Explaining the components of AJI-NO-MOTO® (MSG), which are glutamate, sodium and water, dietician Dr. Dharini Krishnan said, “Monosodium Glutamate is the sodium salt of glutamic acid. "Umami' - in Japanese, translates to delicious taste is associated with the meaty flavor. Glutamic acid or glutamate is an amino acid, which occurs in nature and found in foods commonly eaten by people. It is present in fruits, vegetables, tomatoes, cheese and even human milk..”
Nutritionist Devisiri Sundaram said, “MSG is used extensively throughout the world as a flavour enhancer created by natural resources through fermentation process.”
Dr. Dharini and Devisiri stressed on the benefits of AJI-NO-MOTO®(MSG). If we reduce the salt quantity in the dishes, then the overall deliciousness of the food will come down or reduce. By using MSG we can enhance the taste of the dish and at the same time we can reduce the consumption of sodium by 30%. It also helps in obesity as glutamate receptors cells in the stomach gives the ‘sense of enough feel’. MSG also helps the elders to relish good taste in their food.
Govinda Biswas, Manager-Marketing, Ajinomoto India said, “Safety of AJI-NO-MOTO®(MSG) is proved by various international organisations with clinical and scientific studies. Use of flavor enhancer is allowed by Food Safety and Standards Authority of India (FSSAI) without specification of ADI (Acceptable Daily Intake).”
