Think twice before eating your next Maggi

The FSSAI that banned Maggi noodles has now said that there is no analytical method to determine whether the Monosodium Glutamate (MSG) is naturally present in a product or is added.

The food Safety Standards Authority of India (FSSAI) that banned Maggi noodles last year owing to high content of Monosodium Glutamate (MSG) has now said that there is no analytical method to determine whether the 'flavour enhancer' is naturally present in a product or is added. The FSSAI, the apex Indian food regulator, has also said that consumers should be facilitated to exercise informed choices in respect of what they eat. Paving the way for MSG in food stuffs, the FSSAI, in an order has said, "Under regulation of the Food Safety and Standards (Food Product Standards and Food Additives), Regulations, 2011, MSG, a flavour enhancer may be added to specific foods subject to Good Manufacturing Practice (GMP) level and under proper declaration of the of the Food Safety and Standards (Packaging and Labeling) Regulations, 2011."

At present, there are no specified limits fixed by FSSAI or by global standards for MSG. "It is widely known that glutamate is naturally found in several common foods such as milk spices, wheat, vegetables etc, MSG is the sodium salt of Glutamic Acid and one of the many forms of glutamate. Presently, there is no analytical method to determine whether MSG was added to a product during its manufacture or was naturally present in the product. This can however be checked through inspection of the manufacturing premises," the FSSAI order said. The food regulator under the Ministry of Health and Family Welfare has, however, said that in order to ensure that consumers are facilitated to exercise informed choices in respect of what they eat, proceedings may be launched against FBOs only when the labels states 'No MSG' or 'No added MSG' and MSG is actually found in the impugned foodstuff.

FSSAI has issued instructions to the Commissioners of Food Safety that specific enforcement and prosecution may not be launched against the manufacturers of noodles or pasta on account of presence of MSG/Glutamic Acid unless it is ascertained by the department that MSG flavour enhancer (INS E-621) was deliberately added during the course of manufacture without required declaration on the label as indicated. MSG is found naturally in tomatoes, Parmesan cheese, potatoes, mushrooms, and other vegetables and fruits. MSG is used in the food industry as a flavour enhancer with an umami taste that intensifies the meaty, savory flavour of food, as naturally occurring glutamate does in foods such as stews and meat soups. MSG as a flavour enhancer balances, blends and rounds the perception of other tastes. It is particularly popular in Korean, Japanese and Chinese cuisine. The US Food and Drug Administration has given MSG a "Generally Recognised As Safe (GRAS)" designation.

Experts say that large doses of MSG can cause headaches, nausea and other feelings of discomfort collectively known as "Chinese Restaurant Syndrome", although controlled studies have failed to identify such symptoms. MSG, available under the trade name Ajinomoto is used in dishes such as chilly chicken, chilly paneer, fried rice, chow Mein, chicken soup, chicken Manchurian etc. Amidst controversies and court cases, in June 2015, Nestle had to withdraw its one of the most popular instant noodles brand Maggi off the shelves from the market over allegations of having high lead content and presence of MSG. FSSAI had earlier ordered recall of all nine approved variants of Maggi instant noodles from the market, terming them unsafe and hazardous for human consumption.