The green monosodium glutamate production process

Green production technology in the food sector is being developed in order to protect the environment. Monosodium glutamate (MSG) was invented and produced by extraction method more than 100 years ago in Japan. It creates an umami taste that makes food more delicious. The MSG production process over the past decades has applied scientific and technical advances and has made significant improvements in order to minimize the environmental impact and develop sustainably with the environment. The first method of MSG from kelp is completely replaced by the method of MSG fermentation from available agricultural materials such as cane, cassava, corn, sugar beet, ettc. Besides, by-products from this MSG production process contribute to sustainable agricultural development and emission reduction, especially the heat supply for biological boilers, contributing to limiting climate change.