By Doris Obinna
AJINOMOTO Foods Nigeria Limited, makers of AJI-NO-MOTO® Umami food seasoning, has embarked on a journey of awareness with a focus on the importance of consuming foods with less salt.
The firm, as part of its activities to mark the 2023 Umami Seasoning Day, reassured Nigerians that the safety of AJI-NO-MOTO food seasoning, which promotes low salt intake, healthy living and enhances the flavour of foods, has been validated by food scientists, nutritionists, researchers, and national and global regulatory bodies.
The Umami Seasoning Day is celebrated July 25, every year to raise awareness about the importance of the Umami seasoning popularly known as AJI-NO-MOTO® monosodium glutamate (MSG) in cooking.
The Managing Director, AJINOMOTO Foods Nigeria Ltd., Mr Noriyuki Ogushi, said it had developed global products and seasonings by utilising its salt-reduction technologies.
Ogushi noted that the safety of AJI-NO-MOTO® had long been scientifically proven and its safety was approved by authorized agencies of the United Nations (UN).
He explained: “Since its founding, the Ajinomoto Group has been consistently engaging in initiatives to resolve social issues through its business. We do this through our philosophy of contributing to the well-being of all human beings, our society and our planet with AminoScience.
“Umami” translates to “deliciousness,” and the term was named in 1908 by a Japanese scientist Ikeda Kikunae to describe the savoury taste produced by glutamate. Umami is the taste of the amino acid glutamate; one of the most prevalent amino acids in nature and naturally present in foods like tomatoes, seafood, vegetables, cheese, and milk.”
Also reiterating the safety of the Japanese food seasoning, a Professor of Enzyme and Food Biotechnology, Abdulkarim Sabo Mohammed, affirmed that various scientific findings had proven that AJI-NO-MOTO® is safe for consumption.
On his part, the Vice-Chancellor, Federal University Dutse, Jigawa State, Prof. Sabo Mohammed, said, “Glutamic acid is a prominent amino acid that contributes to the umami taste. Glutamate is essential for living bodies, it is a good energy source of the brain and helps boost good feeling by regulating impulse transmission in the nerves.”
According to him, AJI-NO-MOTO® MSG is a healthy product that has been consumed by billions of people across the globe.
The food safety expert reiterated, “There is no scientific proof to directly associate MSG with any health issues as suggested. Research suggested that umami (MSG) in AJINO-MOTO® acts to both enhance flavour and promote a feeling of satiety.
“A further Ajinomoto Group initiative is its Smart Salt project, promoted as a “Japan model” for delicious salt reduction.
“Smart Salt project provides consumers with information on reduced salt products and preparing easy, delicious, and healthy meals using AJINOMOTO® umami seasoning which contains two-thirds less sodium than table salt and other flavour seasonings.”
Mohammed urged Nigerians to debunk the myths and unscientific claims about MSG and to work with facts and science.
Similarly, a Nutritionist- Dietitian at the Department of Food, Nutrition & Home Science, Faculty of Agriculture, University of Port- Harcourt, Dr Helen Henry Unaeze, also confirmed that MSG promotes significant sodium reduction.
“MSG has two-thirds less sodium than table salt and imparts umami, a savoury taste and so 30 to 40 per cent salt reduction can be achieved by adding MSG without changing the taste of the food.
“Taste is a key factor in what people decide to eat. Using MSG as a replacement for some salt in the diet and to increase the appeal of nutritious foods can help make healthy eating easier, likely leading to a positive impact on health,” the dietician said.
The Assistant General Manager Marketing & Communications, Management of AJINOMOTO Foods Nigeria Limited, Mr Isa Shallangwa, said the Umami Seasoning Day was aimed at educating people for a better understanding and appreciation of umami and its essential role in food.
“Excessive intake of salt is a global health issue that the Ajinomoto Group is uniquely positioned to help solve through amino acid technologies that lower sodium content and provide savoury deliciousness through umami.”
According to him, since its discovery over 100 years ago, MSG has been used safely as a food ingredient and seasoning in many different cultures.
Also, the Corporate Communications Officer of the company, Francisca Ikediashi, reminded consumers that AJI-NO-MOTO® Umami seasoning is a wonderful companion that is fundamental to the taste of foods and suitable for all kinds of foods.
She explained, “During cooking, it blends well with other savoury flavours such as ginger, garlic, etc. to boost the taste of all soups and stews and give them a fullness and continuity that makes us enjoy the meal. It is used all over the world.
“AJI-NO-MOTO® is produced and packaged under very hygienic conditions and its consumption presents no risk or danger to health.
“If you’re yet to discover the magic of umami, or you’ve heard of it but never quite figured out how to leverage it in your kitchen creations, kindly contact us on www.ajinomoto.com.ng and follow us @ajinomotonigeria on our social media platform.”