The Ajinomoto Renaissance

Umami Is More Than Just Taste

Glutamate, which is the source of the umami taste and the key component of AJI-NO-MOTO®, not only enhances the taste of food but also brings benefits to us both nutritionally and physiologically.
As we grow older, the chances are, most of us are not consuming enough nutrients. The older we get, our sense of taste and smell deteriorate, as a result, food begins to taste bland, thus affecting the level of food and nutrient intake. Enhancing foods with Monosodium Glutamate (AJI-NO-MOTO®), which is the umami seasoning, can make them more delicious and appetising, and encourages adequate dietary intake amongst the elderly.

Tapping into this need for ‘deliciousness’, parents can apply umami to dishes that children may not otherwise eat especially for nutritious food which children normally associate with tastelessness.
In addition, glutamate also contributes to our overall health. Salty foods appeal to most of us because of their flavour, but it is generally recognised that a high-sodium diet can contribute to the risk of hypertension (high blood pressure) and other health problems.
AJI-NO-MOTO® contains about 1/3 the amount of sodium of table salt. Although glutamate is not salty itself, by using a small amount of AJI-NO-MOTO®, sodium intake can be reduced by as much as 30% while maintaining food palatability.

A new word for an old taste... Umami.

Umami is more than just taste.

The new role of the Umami substance... glutamate