Editing Umami (section)

== Consumers and safety ==
Umami has become popular as a flavor with food manufacturers trying to improve the taste of low sodium offerings.<ref>{{cite web|url=http://www.foodnavigator.com/Market-Trends/Does-MSG-have-a-future-in-Europe-as-umami-gains-flavour-favour|website=FoodNavigator |date=7 October 2015| author = Michail N |title=Does MSG have a future in Europe as umami gains flavour favour?|access-date=19 February 2017}}</ref> Chefs create "umami bombs", which are dishes made of several umami ingredients like [[fish sauce]].<ref name="Fleming_2013"/><ref name=npr/> Umami may account for the long-term formulation and popularity of [[ketchup]].<ref>{{cite magazine|url=http://www.newyorker.com/archive/2004/09/06/040906fa_fact_gladwell?currentPage=all |title=Taste technologies: The Ketchup Conundrum | author = Gladwell M |date=6 September 2004 |magazine=[[The New Yorker]] |access-date=8 March 2014}}</ref> The United States [[Food and Drug Administration]] has designated the umami enhancer [[monosodium glutamate]] (MSG) as a safe ingredient. While some people identify themselves as [[Glutamate sensitivity|sensitive to MSG]], a study commissioned by the FDA was only able to identify transient, mild [[symptom]]s in a few of the subjects, and only when the MSG was consumed in unrealistically large quantities.<ref>{{cite web|url=https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm328728.htm|title=Questions and Answers on Monosodium glutamate (MSG)|date=19 November 2012|website=[[United States Food and Drug Administration]] |access-date=19 February 2017}}</ref> There is also no apparent difference in sensitivity to umami when comparing Japanese and Americans.<ref>{{cite journal | author = Yamaguchi S | title = Basic properties of umami and effects on humans | journal = Physiology & Behavior | volume = 49 | issue = 5 | pages = 833–41 | date = May 1991 | pmid = 1679557 | doi = 10.1016/0031-9384(91)90192-Q | series = Umami: Proceedings of the Second International Symposium on Umami | s2cid = 20980527}}</ref>