Is MSG Made From Pork? Examining the Origins and Manufacturing 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 historically there was minor use of pork byproducts, today’s MSG is made through bacterial fermentation of plant-based ingredients like sugar beets, cassava, and molasses. Let’s examine the origins and manufacturing process of this popular flavor enhancer.

A Brief History of MSG Production

MSG has an interesting 100+ year history

• 1908 – MSG first extracted from seaweed by Japanese scientist Kikunae Ikeda. Named “umami” for its savory taste.

• 1909 – Commercial MSG production begins by hydrolyzing vegetable proteins like wheat gluten No pork used

• 1960s – New methods use acrylonitrile to synthesize MSG. Raise concerns about safety.

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

In its early history, limited amounts of pork byproducts like pig pancreas enzymes were used regionally. But these primitive methods were soon phased out.

How MSG is Produced Today

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

• Plant carbohydrates are fermented using bacterial cultures.

• L-glutamate, the amino acid providing umami flavor, accumulates in the broth.

• L-glutamate is purified through filtration, ion exchange, and crystallization.

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

No pork or other animal derivatives are used. MSG is vegetarian and kosher certified. Major brands include Ajinomoto, Ac’cent, and Chinese Salt-Free.

The Minor Historical Use of Pork in MSG

While today’s MSG is vegan, here is the minor historical use of pork byproducts:

• Hydrolyzed vegetable proteins – No pork used in early MSG made from wheat gluten.

• Pig pancreas enzymes – Provided inexpensive hydrolysis in parts of Asia before modern methods. Byproducts removed during processing.

• Pork fat traces – May have been present in hydrolyzed proteins. Now removed through filtration.

Any use of pork was limited, outdated, and quickly abandoned as technology improved. MSG has been vegetarian for over 50 years.

Identifying MSG Sources

Consumers wishing to avoid pork-derived MSG can check labels for:

• Kosher certification – Ensures no pork or shellfish used as ingredients.

• Halal certification – Signifies no pork or alcohol used.

• Vegetarian/Vegan labels – Guarantee no animal-derived ingredients.

When in doubt, contact the manufacturer. Most gladly disclose their MSG sources.

The Benefits and Uses of MSG

MSG continues to be widely used in food manufacturing because of its ability to make dishes more delicious and savory:

• Enhances umami or savory taste perception

• Reduces sodium needed by boosting flavor

• Improves nutrition by increasing satisfaction

• Versatile in cuisines worldwide, especially Asian

With just a small amount of MSG, flavors transform from flat to fabulous.

Evaluating the Safety of MSG

While MSG has faced controversy, there is no scientific evidence proving adverse health effects:

• Recognized as safe by FDA, WHO, UN, EU, and Asian food authorities

• Not a significant allergen for the general population

• Occurs naturally in foods like tomatoes, mushrooms, and breastmilk

• Requires unrealistically high doses to potentially impact health

When used appropriately in a balanced diet, MSG poses no risks for most people.

MSG-Free Alternatives Exist

Those wishing to avoid MSG can use natural glutamate sources like:

• Soy sauce, miso paste
• Marmite, nutritional yeast
• Tomato paste, sun-dried tomatoes
• Parmesan cheese, blue cheese
• Shiitake mushrooms, dried mushrooms
• Anchovies, fish sauce

Mixing these ingredients into recipes can provide depth of flavor without MSG.

The Verdict: MSG is Not Made From Pork

While brief historical use of pork byproducts occurred regionally, today’s worldwide MSG supply is manufactured through vegan bacterial fermentation without any pork input. Kosher and halal certifications further confirm MSG’s plant-only origins. MSG remains a vegetarian-friendly flavor enhancer with a long history of enhancing the taste of dishes.

Frequency of Entities:
MSG: 27
pork: 12
plant-based: 5
vegetarian: 4
umami: 4
glutamate: 4
fermentation: 3
flavor: 3
byproducts: 2
kosher: 2
halal: 2
seaweed: 1
molasses: 1
sugarcane: 1
sugar beets: 1