Glycine

Glycine is the simplest amino acid, a building block for proteins. It occurs naturally in many foods, including meat, fish, dairy, and legumes. Industrially, it can be produced through chemical synthesis or fermentation processes.

Glycine is used as a flavour enhancer and sweetener in some food products, contributing a mild sweet taste. It can also function as a buffering agent or stabiliser. It is commonly found in protein powders, dietary supplements, and some savoury dishes like ramen.

Glycine is not listed as a food additive on the Register of Food Additive Authorisations, meaning it is used in food for its nutritional or physiological properties rather than as a technological function. The European Food Safety Authority (EFSA) has evaluated glycine in the context of its use as a nutrient. Research into glycine's specific health effects is ongoing, with some studies exploring its role in sleep quality and neurological function, though robust conclusions require further investigation.