# What is monosodium glutamate (E621)? EFSA's 2017 limit

> MSG is a flavour enhancer that gives umami taste. In 2017 EFSA set a numerical intake limit for the first time and noted that some groups could exceed it.

Published: 31 October 2026 — Flavour enhancers, E numbers, MSG, Label reading

If you have seen "flavour enhancer: monosodium glutamate (E621)" on instant soups, stock cubes, crisp flavourings or seasoning mixes, you have met an additive that gives umami taste. Known as MSG, it has been debated for years; in 2017 EFSA set a numerical intake limit for it for the first time. This article explains what that assessment says.

## Which codes belong to the glutamate family?

E620 glutamic acid, E621 monosodium glutamate, E622 monopotassium glutamate, E623 calcium diglutamate, E624 monoammonium glutamate and E625 magnesium diglutamate. LogicFood's records describe E621 as the sodium salt of L-glutamic acid, a flavour enhancer with umami taste. Glutamate also occurs naturally in foods such as cheese, tomatoes and meat; what is added as an additive comes on top of that.

## What did EFSA say in 2017?

EFSA [re-evaluated glutamic acid and its salts in 2017](https://www.efsa.europa.eu/en/press/news/170712). The main findings:

- A shared acceptable daily intake (ADI) of 30 mg/kg body weight per day was set for all six additives. Before this, the EU had no numerical ADI for them.
- The limit was derived from the highest dose without adverse effects in animal studies. According to EFSA it sits below doses linked in humans to effects such as headache, raised blood pressure and increased insulin levels.
- Intake from added glutamates may exceed the proposed ADI for high-consumption diets in all population groups, and for toddlers and children with medium exposure.
- For highly exposed infants, children and adolescents, intake may also exceed doses at which some effects, such as headache, were seen. When natural sources are included, estimates largely exceed both the ADI and these dose levels in several groups.
- EFSA therefore recommended reviewing the maximum permitted levels and named fine bakery wares, soups and broths, sauces, meat products, seasonings and condiments, and food supplements as priority categories.

Note what EFSA did not say: it did not say "MSG is harmful." It said "we have set a limit; estimated intake in some groups can exceed it, so the maximum levels should be looked at again." Exceedance scenarios are estimates.

## Reading the label

1. Look under "flavour enhancer" for E620-E625 or for "monosodium glutamate" and "glutamic acid."
2. Instant soups, stock cubes, crisp and snack flavourings, seasoning mixes, some sauces and processed meat products are common examples.
3. Ingredients such as "yeast extract" also contain glutamate but are listed under a different name, which can cause confusion on labels.
4. Natural glutamate (tomato, cheese) and glutamate added as an additive are different categories; the ADI was set for the added kind.

## In LogicFood's research records

In LogicFood's records E621 carries the highest risk level (High) and E624 a medium one (Medium). The marker is a prioritisation signal. Read it next to EFSA's intake-limit statement, not as a verdict of harm.

## In short

Rather than asking whether MSG is "safe," it is more useful to look at the number EFSA set: 30 mg/kg a day. Some diets can exceed it, which is why a review of maximum levels was requested. Spotting these codes on labels helps you notice which products are regular sources for you.

Sources: [EFSA, safety of glutamates added to food, 2017](https://www.efsa.europa.eu/en/press/news/170712)

https://logicfood.app/en/blog/monosodium-glutamate-e621/