During the 13th Annual Symposium & Awards Ceremony of the Health Writers Association of Nigeria (HEWAN), Corporate Communications Manager Francisca Ikediashi underscored the health risks associated with excessive salt intake, citing hypertension as a leading factor in heart disease and stroke.
Ajinomoto, a key participant at the event, highlighted the benefits of its MSG-based seasoning in enhancing umami flavor, a fifth taste category known for its savory richness. This enhancement allows consumers to enjoy flavorful foods while reducing their salt intake, thereby supporting cardiovascular health.
Ikediashi emphasized the safety of MSG, affirming its approval by global health authorities and urging the public to dismiss misinformation surrounding its usage. She noted Ajinomoto’s commitment to sustainability through the development of products that decrease salt content without compromising taste, aligning with the United Nations Sustainable Development Goals of Zero Hunger and Good Health and Well-being.
Addressing concerns about umami, Ikediashi explained that glutamate, an amino acid present in protein-rich foods like meat, seafood, and vegetables, contributes to the taste sensation. She clarified that umami seasonings, derived from natural sources through processes such as fermentation, play a crucial role in enhancing culinary experiences worldwide.
In conclusion, Ikediashi reiterated the imperative of informed dietary choices for fostering healthier lifestyles, underscoring Ajinomoto’s role in promoting flavorful and nutritious food practices across more than 100 countries and regions globally.
The company remains steadfast in its mission to innovate salt-reduction technologies while upholding rigorous safety standards, ensuring that its products contribute positively to public health initiatives worldwide.