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vishakha Jangir
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Set2Score âąÂ 3m
đđŒđ đ±đ¶đ± đ đŠđ đźđłđłđČđ°đ đđșđČđżđ¶đ°đź'đ đ»đźđđ¶đđČ đłđŒđŒđ± đŻđđđ¶đ»đČđđđČđ? MSG (Mono- sodium glutamate) became widely used in processed foods, such as snacks, soups, and frozen meals, to enhance the umami flavor. The restaurant industry, especially Chinese and Japanese cuisines, adopted MSG to replicate authentic flavors. Its cost-effectiveness contributed to the rapid growth of processed and packaged food industries in America. It affected native food businesses in America, leading to Americans starting a negative campaign against MSG. The "Chinese Restaurant Syndrome" controversy in the 1960s led to consumer fear and stigmatization of MSG. Many food businesses began marketing âNo MSGâ products to address public concerns. Regulatory bodies like the FDA required transparent labeling of MSG in food products. The backlash encouraged a shift toward natural flavors and clean-label products. Recent scientific studies debunked health myths, leading to a revival of MSG in modern cuisine. Chefs and food brands now embrace MSG as a natural and effective flavor enhancer. Note : MSG is also found naturally in some foods.
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