Glutamic acid

Glutamic acid is a non-essential amino acid, meaning the body can produce it. It occurs naturally in many foods, including meats, fish, and vegetables, and is also produced commercially through fermentation processes.

It is used as a flavour enhancer, particularly in savoury foods, to provide an umami taste. It is commonly found in processed foods such as soups, sauces, snacks, and seasonings.

Glutamic acid is a naturally occurring substance in the body and in food. In the UK, it is authorised as a food additive (flavour enhancer) and is listed on the Register of Food Additive Authorisations. EFSA has evaluated glutamic acid and its salts as food additives. JECFA has also evaluated it and set an acceptable daily intake. Some individuals report sensitivity to added glutamic acid, often referred to as 'Chinese restaurant syndrome', though scientific reviews have not consistently established a causal link at typical dietary intakes.