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Leading With Flavor: Creating A Love Of Vegetables Through Umami

Consumers often believe that nutritious foods, like grains, fruits and vegetables, can’t also be delicious. Umami, the 5th basic taste, may be the missing ingredient. Umami is the taste of glutamate, the most prevalent amino acid in nature, and especially rich in foods like mushrooms, tomatoes, and parmesan cheese. Monosodium glutamate (MSG) is pure umami, and like umami-rich foods, can help promote the enjoyment of plant-based foods that consumers should be eating more of. A common household seasoning in many parts of the world, lingering skepticism from personal anecdotes and poorly conducted research in the 1970s unfairly vilified this ingredient in the US, despite a 100-year history of safety. Join us for a deep dive into what umami is, how common sources (like MSG) can be used in plant-based cooking to help increase produce consumption, and to hear the latest research and safety information related to MSG.

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