As a flavor and in the right amount, MSG can enhance other taste-active compounds, improving the overall taste of certain foods.

MSG mixes well with meat, fish, poultry, many vegetables, sauces, soups, and marinades. Since MSG mixes well with many

foods, it can also increase the overall preference of certain foods like beef consommé.

MSG improves the pleasantness only in the right concentration: an excess of MSG is unpleasant. 

Currently, most of the world production of MSG is by bacterial fermentation in a process similar to wine, vinegar, yogurt and even

chocolate. Sodium is added later through the steps of neutralization.

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