Truth in Labeling Campaign Blog
The truth, the whole truth, and nothing but the truth about MSG and manufactured free glutamate
Thirty years ago this 60 Minutes program (video below) on MSG was the second most-watched show of the year. Despite that, the show’s creator Don Hewitt caved to glutamate-industry pressure and refused to air it a second time.
Since then the Glutes have kept a tight wrap on information about the toxic effects of MSG, filling the Internet, newspapers and TV with cleverly crafted propaganda that carries the falsehood MSG is a harmless ingredient.
Eating all your fruits and vegetables and still not feeling as chipper as you used to? You’ve probably checked the purity of the water you drink and determined that you don’t live over a toxic waste dump.
But have you checked for excitotoxic – brain damaging – free glutamate in the processed foods you’re eating — even ones considered “healthy”? You’ll find the names of excitotoxic ingredients that are used in food at: https://www.truthinlabeling.org/names.html
By Linda and Bill Bonvie
Being accused of racism these days is no small matter. And those of Asian descent have seen an increase in incidents of racism targeting them.
So, when a reader review at Amazon.com appeared about our book, “A Consumer’s Guide to Toxic Food Additives,” accusing us of “promoting myths rooted in racism,” it was a bit of a shock, to say the least.
This reviewer, whose comment is called the “top” one from the U.S. (also somehow bumping any other reviews into obscurity), was in fact simply parroting information gleaned from various “news” stories appearing across the web.
It may sound crazy, but just by including warnings about consuming MSG in that book, we now were being accused of spreading a “myth deeply rooted in xenophobia.” In effect, consumer protection had somehow become redefined as ethnic bigotry directed specifically at Asian Americans.
You may be wondering, as we were, just where such a bizarre idea could have originated, and the answer is one that clearly shows how much influence PR agencies – especially large, well- connected ones – have over media of all sizes these days.
It stands to reason that manufacturers of questionable additives would attempt to counter warnings about their products with whatever industry-sponsored hype they could devise. But never did charges of “racism” enter into it until the “global communications” firm Edelman Public Relations entered the scene. They are being paid millions of dollars by Ajinomoto, the world’s largest manufacturer of monosodium glutamate, to conjure up the concept that legitimate concerns about the safety of MSG were nothing but racist myths.
Taking a cue from the removal of “misinformed historical symbols,” according to an Edelman press release, the Ajinomoto creative team apparently had an ‘aha moment’ when it coined “xenophobia-born misinformation” in an attempt to divert attention away from any negative science and adverse reactions associated with MSG.
Has it worked? If you go by the amount of media coverage received, such as this headline at CNN saying, MSG in Chinese food isn’t unhealthy – you’re just racist, activists say, this imaginary imagery seems to have taken hold, even filtering down to that “reader review” of our book. But Edelman, despite its ability to have media lists at its beck and call to run articles on how the term “No MSG,” constitutes racism, can’t seem to even monitor its own client list for conflicts of interest.
A question sent to the Del Monte press office about its College Inn broth product, for example, took a surprising turn with a return email from an Edelman representative speaking on the company’s behalf.
Being that the College Inn product sports a rather large “No MSG” symbol on the package front, we asked our Edelman contact if, according to their own high-profile campaign, that would constitute the same type of “racism” and “xenophobia” that we were accused of.
But despite several attempts to elicit an answer, Edelman has now gone dark on us. (We wondered if Del Monte would be looking for another PR firm should its executives connect the dots.)
Which only goes to show how even the best-intentioned causes, such as shining a spotlight on racism, can be distorted and manipulated by industry shills to cast other good causes, such as consumer protection, in a bad light.
Only in this case, the fact remains that keeping MSG out of your diet is no more “racist” than avoiding apple pie sweetened with HFCS is “un-American.”
If you have questions or comments, we’d love to hear from you. And if you have hints for others on how to avoid exposure to MfG, send them along, too, we’ll put them up on Facebook. You can also reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling
In 1969 when researcher Dr. John Olney of Washington University in St. Louis observed that process in his laboratory, it should have resulted in sweeping changes in how food additives are regulated.
He noted that glutamate fed as monosodium glutamate (MSG) to laboratory animals killed brain cells and subsequently caused gross obesity, reproductive dysfunction, and behavior abnormalities.
Before that, the world knew nothing of what Dr. Olney had dubbed “excitotoxins.” And after Olney’s discovery, the existence of free excitotoxic amino acids present in food became the best-guarded secret of the food and drug industries.
Today, excitotoxins present in food remain largely ignored or unknown, mostly because the rich and powerful food and pharmaceutical industries want it that way. A great deal of food industry profit depends on using excitotoxins to “enhance” the taste of cheaply made food. And a great deal of pharmaceutical industry profit depends on selling drugs to “cure” the diseases and disabilities caused by the excitotoxins in the food supply.
What are excitotoxins?
Excitotoxins are often amino acids, but not all amino acids are excitotoxins. The amino acid with the greatest excitotoxic footprint is glutamate. When present in protein or released from protein in a regulated fashion (through routine digestion), glutamate is vital to normal body function. It is the major neurotransmitter in humans, carrying nerve impulses from glutamate stimuli to glutamate receptors throughout the body. Yet, when present outside of protein in amounts that exceed what the healthy human body was designed to accommodate (which can vary widely from person to person), glutamate becomes an excitotoxic neurotransmitter, firing repeatedly, damaging targeted glutamate-receptors and/or causing neuronal and non-neuronal death by over exciting those glutamate receptors until their host cells die.
Technically speaking, neurotransmitters that over-stimulate their receptors to the point of killing the cells that host them are called excitotoxic neurotransmitters, and the resulting condition is referred to as excitotoxicity. Glutamate excitotoxicity is the process that underlies the damage done by MSG and the other ingredients that contain processed free glutamic acid (MfG).
Glutamate is called a non-essential amino acid because if the body does not have sufficient quantities to function normally, any needed glutamate can be produced from other amino acids. So, there is no need to add glutamate to the human diet. The excitotoxins in MSG and other ingredients that contain MfG are not needed for nutritional purposes. MSG and many other ingredients have been designed to enhance the taste of cheaply made food for the sole purpose of lining the pockets of those who manufacture and sell them.
Glutamate neurotransmitters trigger glutamate receptors both in the central nervous system and in peripheral tissue (heart, lungs, and intestines, for example). After stimulating glutamate receptors, glutamate neurotransmitters may do no damage and simply fade away, so to speak, or they may damage the cells that their receptors cling to, or overexcite their receptors until the cells that host them die.
There’s another possibility. There are a great many glutamate receptors in the brain, so it’s possible that if a few are damaged or wiped out following ingestion of MfG, their loss may not be noticed because there are so many undamaged ones remaining. It is also possible that individuals differ in the numbers of glutamate receptors that they have. If so, people with more glutamate receptors to begin with are less likely to feel the effects of brain damage following ingestion of MfG because even after some cells are killed or damaged, there will still be sufficient numbers of undamaged cells to carry out normal body functions.
That might account for the fact that some people are more sensitive to MfG than others.
Less is known about glutamate receptors outside the brain – in the heart, stomach, and lungs, for example. It would make sense (although that doesn’t make it true) that cells serving a particular function would be grouped together. It would also seem logical that in each location there would be fewer glutamate receptors siting on host cells than found in the brain, and for some individuals there might be so few cells with glutamate receptors to begin with, that ingestion of even small amounts of MfG might trigger asthma, atrial fibrillation, or irritable bowel disease; while persons with more cells hosting glutamate receptors would not notice damage or loss.
Short-term effects of excitotoxic glutamate (such as asthma and migraine headache) have long been obvious to those not influenced by the rhetoric of the glutamate industry and their friends at the U.S. Food and Drug Administration. Hopefully, researchers will soon begin to correlate the adverse effects of glutamate ingestion with endocrine disturbances such as reproductive disorders and gross obesity. It is well known that glutamate plays an important role in some mental disorders and neurodegenerative diseases, but the fact that ingestion of excitotoxic glutamate might contribute to existing pools of free glutamate that could become excitotoxic, still needs to be considered. Finally, a few have begun to realize the importance of glutamate’s access to the human body through the mouth, nose and skin.
There are three excitotoxic amino acids used in quantity in food, cosmetics, pharmaceuticals, protein drinks and powders, and dietary supplements:
1) Glutamic acid — found in flavor enhancers, infant formula, enteral care products for invalids, protein powders, processed foods, anything that is hydrolyzed, and some pesticides/fertilizers.
2) Aspartic acid — found in low-calorie sweeteners, aspartame and its aliases, infant formula, protein powders, anything that is hydrolyzed, and
3) L-cysteine — found in dough conditioners.
According to Dr. Edward Group, the six most dangerous excitotoxins are: MSG (monosodium glutamate), aspartate, domoic acid, L-BOAA, cysteine, and casein.
If you have questions or comments, we’d love to hear from you. And if you have hints for others on how to avoid exposure to MfG, send them along, too, we’ll put them up on Facebook. You can also reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling
Resources
Dr. Edward Group The 6 Most Dangerous Excitotoxins. Global Healing Center. (accessed 8/20/2016)
Blaylock RL. Excitotoxins: The Taste That Kills. Santa Fe, New Mexico: Health Press; 1994.
Olney JW. Brain Lesions, Obesity, and Other Disturbances in Mice Treated with Monosodium Glutamate; Science. 1969;164:719-21.
Olney JW, Ho OL. Brain damage in infant mice following oral intake of glutamate, aspartate or cystine. Nature. 1970;227:609-611.
Olney, J.W. Excitatory neurotoxins as food additives: an evaluation of risk. Neurotoxicology 2: 163-192, 1980.
Olney JW. Excitotoxins in foods. Neurotoxicology. 1994 Fall;15(3):535-44.
Gudiño-Cabrera G, Ureña-Guerrero ME, Rivera-Cervantes MC, Feria-Velasco AI, Beas-Zárate C. Excitotoxicity triggered by neonatal monosodium glutamate treatment and blood-brain barrier function. Arch Med Res. 2014 Nov;45(8):653-9.
Verywellhealth.com. An Overview of Cell Receptors and How They Work https://www.verywellhealth.com/what-is-a-receptor-on-a-cell-562554 (Accessed 5/5/2019)
The web is a treacherous place. And the marketing done to sell toxic food additives may be the most dangerous territory of all.
According to Stanford University Professor Sam Wineburg,1 an article’s bylined author may not be its author. References that confer legitimacy may have little to do with the claims they anchor. Signals of credibility like a dot-org domain can be the artful handiwork of a Washington, D.C. public relations expert.
Wineburg cautions that unless you possess multiple Ph.D.’s – in virology, economics and the intricacies of immigration policy– often the wisest thing to do when landing on an unfamiliar site is to ignore it.2
Through years of painful experience, I have learned that posts about any “controversial” subject may harbor deceptive and misleading statements, half-truths, and affirmations from “experts” or “celebrities” who know nothing about the subject or are being generously “thanked” for their participation. Not to be overlooked are details behind the controversy left untold.
In his article, Wineburg tells us that “Learning to ignore information is not something taught in school. School teaches the opposite: to read a text thoroughly and closely before rendering judgment. Anything short of that is rash. But on the web, where a witches’ brew of advertisers, lobbyists, conspiracy theorists and foreign governments conspire to hijack attention, the same strategy spells doom. Online, critical ignoring is just as important as critical thinking.”
The “controversial” story I know a lot about is the story about the alleged safety of monosodium glutamate (a.k.a. MSG). The stories told about MSG and its toxic constituent, manufactured free glutamate (MfG) have two arms. The first arm reaches out to you with warm fuzzy feel-good words that trigger visions of delicious, savory food, all due, so you are told, to this flavor enhancer that is being promoted.
The second arm that Wineburg was talking about brings you words designed to convince skeptics that MSG is a harmless, even beneficial, food additive. And that arm extends out to TV, YouTube, and print media and embraces the Internet.
A stunning example recently appeared in an article titled Food Science Babe: MSG myths persist despite decades of research. It was published on 5/13/2021 at the website agdaily.com, which is quite an interesting story all on its own. But more about that another time.
Adrienne Samuels
References
1. Sam Wineburg, Professor of Education and (by courtesy) History, Stanford University
2. https://theconversation.com/to-navigate-the-dangers-of-the-web-you-need-critical-thinking-but-also-critical-ignoring-158617 (Accessed 5/15/2021)
The Truth in Labeling Campaign was incorporated in 1994 as a nonprofit organization dedicated to securing full and clear labeling of all processed food.
We are an all-volunteer group funded entirely through donations. Neither our staff nor our directors are paid. We rent no offices, and we use no professional fund raisers. Even the cost of disseminating information is primarily borne by volunteers. Our activities, many described in our website at: www.truthinlabeling.org, have included visits to congresspersons and scientists, attendance at food industry meetings, testimony before representatives of the U.S. Food and Drug Administration (FDA), and filing a lawsuit against the FDA.
But more importantly, we have been making information on the toxic potential of MSG and where it is hidden in food, pharmaceuticals, cosmetics, dietary supplements, pesticides and fertilizers and vaccines, available to consumers.
This organization was founded by Jack Samuels, a health care professional who had an acute, life-threatening sensitivity to MSG, and Adrienne Samuels, an experimental psychologist by training with expertise in research design, methodology, and statistics. Both had the skills needed to understand the science underlying Jack’s life-threatening sensitivity, along with the ability to distinguish between the fact of his sensitivity and the fiction generated by those who profit from the manufacture and sale of MSG. Adrienne possessed the knowhow to recognize design flaws in research reports – including those research reports that claimed to have found that MSG is “safe.” The first (and ongoing) project of The Truth in Labeling Campaign (TLC) was to secure identification of processed free glutamic acid (MSG) whenever and wherever it occurs.
For over 30 years, concerned consumers have tried to work with the FDA to resolve this identification issue, but have found no evidence that the FDA is ever going to act on their behalf. It appears that only through a true grassroots effort might the FDA’s refusal to require labeling of MSG be resolved. It was with this in mind that the TLC joined with 29 petitioners, whose ranks included physicians, researchers, and parents acting on behalf of their MSG-sensitive children, to file a Citizen Petition asking the FDA to require labeling of all MSG found in processed foods.
The Citizen Petition was followed by a lawsuit that the FDA easily had set aside. The FDA had only to invoke the Administrative Procedures Act (APA), which allows agencies of the U.S. government to tell the court what material it may or may not look at. Through use of the APA, the FDA was able to withhold evidence contained in its own files that testifies to the fact that MSG has toxic potential.
If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.
For most pet owners, the proof of quality, flavorful pet food products is in watching our furry friends enjoy their food. When a new diet is introduced to a pet and it stimulates active consumption, it’s considered palatable, and therefore a success. — Kemin Industries
Your idea of a successful food for your pet is probably one that will nourish your pup or kitty and help them live a long, healthy life. But for pet food companies, success is measured by how quickly a dog or cat eagerly eats up every last bite of the same food every single day.
Palatability is a key phrase in the industry. And to ensure that the food is palatable, or tasty and appetizing to the pet, a “secret” ingredient is added — one called a “palatant.”
Palatants are big business. These additives coerce an animal into consuming what’s placed in front of it (even if it’s an unappetizing-looking bowl of hard, brown pellets) using exactly the same method that makes Cheetos irresistible or gets Doritos to taste like the most delicious thing you’ve ever put in your mouth. You know the secret ingredient as monosodium glutamate (MSG), but it’s really the manufactured free glutamate (MfG) in the MSG that triggers our taste buds and our animals’ taste buds, making them beg for more. MfG can be found in 40+ food ingredients.
Palatants, which are also called “digests,” are primarily made from either hydrolyzed animal or vegetable proteins, which invariably contain MfG. When a protein is hydrolyzed it will always create excitotoxic – brain damaging — amino acids. It doesn’t matter if that hydrolyzed protein is put in dog food or a can of tuna you eat for lunch, it will contain MfG, the brain-damaging ingredient found in MSG.
Now, if you plan is to carefully examine the labels of pet foods for this noxious ingredient, you won’t come away with much information. Palatants can be listed on the label as “natural flavoring,” “digest,” or simply incorporated into some other benign-sounding component of the food – both in bargain brands and pricy boutique ones.
There are, however, some pet foods that will tell you right on the package that they’re using MfG-containing hydrolyzed proteins.
The pea-protein gravy train
Currently, the biggest darling of the food industry is widespread, multi-purpose pea protein. It’s a cheap ingredient used to bump up protein content in scores of bars, drinks, powders for smoothies and fake foods. Read more about it here.
When used in pet food, it’s advertised as an easily digestible source of protein, and is typically found in allergy, grain-free and limited protein diets.
Purina is one of many major pet food manufacturers that uses pea protein in its dog food formulas. While consumers are starting to realize that pea protein in human foods contains excitotoxic, brain-damaging MfG, it appears that same level of concern doesn’t apply to what we feed our pets. That is, until we learn that something has gone terribly wrong.
The mysterious heart ailment associated with grain-free pet foods
In 2018 the FDA issued an alert about grain-free pet food being implicated in untold numbers of otherwise healthy dogs and cats developing dilated cardiomyopathy, a disease of the heart muscle that can come on slowly and ultimately be fatal.
In typical FDA slow-motion style, the agency first received reports of the potential connection back in 2014, yet waited four years to warn pet owners. Now we know that all breeds, ages and sizes of dogs have been involved in the 560 accounts the FDA received (which most certainly are only a fraction of the actual number of cases).
Interestingly, no heavy metal compounds were found in the foods tested, but over 90 percent of the food consisted of grain-free formulas containing pea and/or lentil protein, i.e., MfG.
Could the excitotoxic amino acids in those ingredients have triggered this deadly heart condition? It’s pretty much a given that we will never learn more from the FDA. To even consider these highly processed, toxic vegetable proteins as a potential cause of this tragedy is something that agency will never, ever do.
The U.S. pet food industry is predicted to reach $30 billion in the next two years, with more and more expensive, highly advertised and “gourmet” brands on the market. Despite all the glowing package claims and pictures of fish, meat and poultry, the contents generally consist of low-quality, toxic ingredients.
And sadly, our dogs and cats are becoming overweight, morbidly obese, diabetic and sick at an ever-increasing rate – just as are their human companions.
If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.
BY FDA REGULATIONS found in the Federal Food, Drug, and Cosmetic Act and in the FDA Code of Federal Regulations, the use of a food substance may be GRAS (generally recognized as safe) either through scientific procedures or, for a substance used in food before 1958, through experience based on common use
In short, to be designated FDA GRAS, an ingredient must be:
1) Tested for safety using scientific procedures, or
2) Known to be safe through experience based on common use in food prior to January 1958.
Monosodium glutamate (MSG) does not meet that standard and therefore does not meet the FDA requirements for GRAS status.
The MSG in use today has never been tested for safety. Although the glutamate industry has turned out badly flawed studies on the “safety” of MSG (using toxic material in placebos, for example), no one outside of the glutamate industry would ever claim that any of those studies qualified as “scientific” procedures.
The MSG in use today, made with glutamate created by genetically modified bacteria that excrete glutamate through their cell walls, was only invented in 1957, allowing no time to demonstrate safe use through experience (based on common use in food) prior to 1958. The MSG in use today could not have been grandfathered GRAS in 1958 because it didn’t exist prior to 1957.
In 1969, it was first observed that manufactured free glutamic acid, the essential ingredient in MSG, is an excitotoxic amino acid. When glutamate is ingested in controlled quantities, it is essential to normal function. But when ingested in excess, it causes brain damage, leading to a variety of abnormalities.
Prior to 1957, when glutamate was produced by extracting it from protein, there was not enough manufactured free glutamate added in food to cause glutamate to become excitotoxic. That changed in 1957 after glutamate came to be produced in virtually unlimited quantities.
Resources
Sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act
FDA’s implementing regulations in the Code of Federal Regulations, 21 CFR 170.3, 21 CFR 170.30, and 21 CFR 170.30(b
If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.
Did you see last Thursday’s post, Ultra-processed foods: Little nourishment, lots of toxic amino acids? We reported on the unfortunate fact that although U.S. supermarkets contain a wide variety of packaged foods, they mostly all come from 10 giant conglomerates.
One of those mega-companies is Nestlé, considered to be the world’s largest fast moving consumer goods company. Fast-moving consumer goods are products that sell quickly and at a relatively low cost.
This week Nestlé’s news came from a leaked document initially sent to its top executives, stating that over 60 percent of its “mainstream” food and drink products do not meet a “recognized definition of health” under Australia’s health star rating system.
(Health Star rates the nutritional profile of processed foods by assigning a number of stars, up to five. Only 37 percent of Nestlé products managed to rate above 3.5 stars.)
But low nutrition ratings aren’t the only concerns consumers should have, because Nestle products are loaded with manufactured free glutamate (MfG), an excitotoxic – brain damaging – ingredient. Their top brands include Hot Pockets (with a book-length list of ingredients including excitotoxic yeast extract, natural flavor, citric acid, disodium inosinate, disodium guanylate and dough conditioner), Lean Cuisine (soy protein isolate, yeast extract), Stouffer’s (textured soy protein concentrate, autolyzed yeast extract) and Maggi products, including the Liquid Seasoning (monosodium glutamate, disodium inosinate, flavour, protease).
According to the Indian digital news station CNCBTV18, the Food Safety and Standards Authority of India (FSSAI) banned Nestle’s Maggi “two minute” noodles in 2015 after test showed that it contained excessive lead and the labelling of its packets deceptively mentioned ‘No added MSG.’
Of course, what Nestlé tells it executives about its products, as revealed in that leaked in-house document, is far different than what it tells consumers, saying on its website that: “we unlock the power of food to enhance quality of life for everyone, today and for generations to come.”
If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.
Although the typical U.S. supermarket contains a wide variety of packaged foods, that assortment emanates from 10 giant conglomerates.
These multinationals, such as Unilever, Coca-Cola and Mondelez, have their imprints on practically everything you eat. And more and more of these products are “ultra-processed.”
It used to be that food technologists designed processed foods. Those would be whole foods that were canned, freeze-dried, or fermented, for example. But in the 1980s ultra-processed food — products manufactured with substances extracted from foods or synthesized in laboratories — started to line supermarket shelves.
Ultra-processed foods are fractionated-recombined foods consisting of an extensive number of additives and ingredients, but little actual whole food. They can be identified by the remarkably long list of ingredients – including many unpronounceable ones — found on their labels. According to a recent study, Canadians are taking in practically half of their daily calories from ultra-processed foods.
Not mentioned in any study of ultra-processed foods, however, are the toxic ingredients added for color, flavor, shelf life (preservatives), and protein, along with low-calorie sweeteners. Manufactured free glutamate (MfG), the toxic component of monosodium glutamate, and all of the ingredients in the following list are found in both flavor enhancers and protein enhancers. And some say because they mask the taste of old or rancid food, MfGs are used as preservatives as well.
Names of ingredients that always contain MfG:
Names of ingredients that often contain or produce MfG during processing:
The following are ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MfG-reaction triggers in HIGHLY SENSITIVE people:
Convenient, relatively inexpensive and heavily advertised, the future of ultra-processed foods seems to be assured (1). And why not? The FDA lets the people who manufacture ultra-processed foods declare that they are GRAS (generally recognized as safe), and the general public seems unaware that the fox is guarding the hen house.
If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.
Reference
1. Open PR Worldwide Public Relations. Press release. 7/3/2019. “What’s driving the Flavor Enhancers Market Growth? Cargill, Synergy Flavors, Tate & Lyle, Associated British Foods pic, Corbion …” https://www.openpr.com/news/1794737/what-s-driving-the-flavor-enhancers-market-growth-cargill. Accessed 7/31/2019.