Is MSG Made From Pork? Examining the Origins and Manufacturing Process of This Common Flavor Enhancer

MSG, or monosodium glutamate, is one of the most widely used food additives in the world It’s prized for its ability to enhance the savory umami flavor of dishes But with so many ingredients having obscure animal origins, it’s reasonable for consumers to wonder – is MSG made from pork?

The short answer is no. While there was historically some minor use of pork products the vast majority of MSG today is made through bacterial fermentation of plant-based ingredients like sugar beets cassava, and molasses. Let’s take a closer look at how MSG is produced and what goes into this popular flavor enhancer.

A Brief History of MSG

MSG has a fascinating history spanning over 100 years

• 1908 – MSG first extracted from seaweed by Japanese scientist Kikunae Ikeda, who discovered its flavor-enhancing properties. Named “umami.”

• 1909 – Commercial MSG production begins by extracting glutamates from vegetable proteins.

• 1962 – New process uses acrylonitrile to synthesize MSG chemicals directly.

• Late 1960s – Concerns emerged about MSG safety, paving the way for alternative production methods.

• 1970s – Bacterial fermentation of plant matter becomes the standard method of producing MSG.

Throughout this evolution, a small amount of MSG was made using animal products like wheat gluten and pigs’ pancreas glands. But these primitive methods have long been phased out.

How MSG is Made Today

Currently, most MSG worldwide is produced through fermentation of carbohydrates from plant-based sources like sugar beets, sugarcane, or molasses. Here is the modern manufacturing process:

• Plant carbohydrates are fermented using a bacterial culture.

• L-glutamate, the amino acid that provides umami flavor, accumulates in the culture broth.

• L-glutamate is separated from the fermentation broth through filtration, ion exchange, and crystallization.

• The finished product is dried, milled, and packaged as MSG powder.

No animal derivatives are used. Instead, MSG powders, seasonings, and solutions are vegan and kosher. Popular brands include Ajinomoto, Ac’cent, and Chinese Salt-Free/Tasting Powder.

The Minor Historical Use of Pork in MSG

While today’s MSG is vegan, there was minor historical use of pork byproducts in its production:

• Hydrolyzed vegetable proteins – MSG was made by hydrolyzing proteins like wheat gluten. No pork was used.

• Pig pancreas enzymes – In Indonesia and Taiwan, pig enzymes offered an inexpensive hydrolysis source before modern methods. Byproducts were removed during crystallization.

• Pork fat – Traces of pork fat or gelatin may have been present in hydrolyzed vegetable proteins. Modern filtration removes them.

The use of pork products was limited, regional, and short-lived. As filtration and fermentation technologies improved, any minor use of animal-derived ingredients was abandoned. MSG has been vegetarian for over 50 years.

How Consumers Can Identify MSG Sources

While unlikely, consumers wishing to avoid pork-derived MSG can check for certifications on packaged foods:

• Kosher certification – Ensures no pork or shellfish products are used as ingredients. However, meat and dairy may be present.

• Halal certification – Signifies no pork or alcohol and that meat is slaughtered in accordance with Islamic law.

• Vegetarian/Vegan labels – Guarantees no animal-derived ingredients are used.

When in doubt, contact the manufacturer. Most are glad to disclose what sources are used in their MSG.

The Benefits and Uses of MSG

MSG continues to be used in foods worldwide for good reason – it makes dishes deliciously savory. Here are some key benefits of MSG:

• Enhances umami flavor – MSG boosts savory taste perception of foods. It contains glutamate that binds to umami receptors on the tongue.

• Reduces sodium – MSG provides flavor comparable to salt but with 1⁄3 less sodium. It can reduce total salt usage in processed foods.

• Improves nutrition – Research shows MSG can increase satisfaction and curb appetite, helping people eat less. It also improves flavor and nutrient intake in the elderly.

• Versatile usage – MSG complements meat, seafood, poultry, gravies, dressings, and veggies. It’s commonly used in Asian cooking and modernist cuisine.

With just a small amount of MSG, the flavor dimension of dishes can transform from flat to fabulous.

Evaluating the Safety of MSG

MSG has faced controversy over potential health risks, but no adverse effects have been scientifically proven:

• Generally Recognized as Safe – MSG is recognized as safe by the FDA, WHO, UN, and food authorities in Europe, Asia, and Australia.

• Not a significant allergen – While a very small number of people have MSG sensitivity, most people tolerate normal servings without issue.

• Naturally present in foods – MSG occurs abundantly in foods like tomatoes, cheese, mushrooms and breast milk. Dietary glutamates are metabolized identically to added MSG.

• Requires unrealistically high doses to produce effects – Studies showing adverse effects generally require 3+ grams consumed alone on an empty stomach, far above normal intake.

When used appropriately as an addition to a balanced diet, MSG poses no health risks for most people.

MSG-Free Alternatives Do Exist

For those wishing to avoid MSG, ingredients providing natural glutamates can mimic its umami flavor:

• Soy sauce, miso paste
• Marmite, nutritional yeast
• Tomato paste, sun-dried tomatoes
• Parmesan cheese, blue cheese
• Shiitake mushrooms, dried mushrooms
• Fish sauce, anchovies
• Worcestershire sauce, steak sauce

Mixing a few of these into recipes enables cutting back on MSG while still providing depth of flavor.

The Verdict on MSG Being Made from Pork

While traces of pork derivatives like fat or pancreas enzymes were briefly used decades ago, the suggestion that today’s MSG is made from pork is false. MSG sold worldwide is manufactured through bacterial fermentation without any animal products. Both kosher and halal certification further guarantee pork-free origins. With a long history of enhancing flavors, MSG is here to stay as a vegetarian-friendly flavor enhancer.