If quarterly profits were a measure of love in Malaysia, then no company would be more loved than Ajinomoto Sdn Bhd. Yes, the makers of the Kylie Jenner of flavorings, aka 100% fake, MSG, have reached record breaking numbers.
The company saw its gains go up 22 times in the fourth quarter, compared to last year’s numbers. What was RM6.58 million between January to March 2016, was an eye-watering (and stomach churning) RM148.96 million during the same months in 2017.
Can I get a little extra sauce with that?
With the increasing popularity, and openness of those who use the synthetic flavoring, comes health concerns. For decades, many have reported anecdotal side-effects after eating MSG that include headaches, flushing, sweating, facial pressure and tightness, numbness to body parts, heart palpitations, chest pain, nausea, and general weakness.
However, medical researchers have failed to produce a direct link between synthetic MSG, and any of these symptoms.
University of Tokyo chemistry professor Kikunae Ikeda first synthesized glutamic acid and stabilized it with sodium salt in 1908. It was an attempt to mass produce organic “umami” aka savory flavor that his wife cooked with. Before his creation, naturally occurring MSG in tomatoes, parmesan cheese, dried mushrooms, soy, breast milk, and konbu seaweed, was used in cooking. He sold his creation, named Ajinomoto, the world over and became a very, very rich man.
Fast forward over a hundred years, and Malaysians can’t get enough. Restaurant managers openly admit to using, adding that it makes food more “sedap” for eaters.
However, the Consumers Association of Penang caution the product as “slow poison,” and said that use of the product increases sodium intake. This links directly to high blood pressures, and strokes.
A spokesman for Ajinomoto told Free Malaysia Today that “Aji-No-Moto has a 90% market share in the country.”
Looks like the new mayor of (artificial) Flavortown is Ajinomoto. Sorry, Guy Fieri.
