Case Study: PR Event With Scientific and Culinary Flavors Leaves Attendees With a Good MSG Taste in Their Mouths


Organizations: Ajinomoto Food Ingredients and the Glutamate Association Agency: Pollock Communications Timeframe: November 2010 - March 2011 Food Network chef Danny Boome created culinary works of art that wowed attendees at a March 2011 event designed to educate key stakeholders on the safety and value of MSG.  Photo courtesy of Pollock Communications In just the last few years, PR has been called in to clean up numerous crises and repair damaged reputations of more than a few organizations. In the case of sodium glutamate—also known as monosodium glutamate or MSG—and its reputation, PR has its work cut out for it. A little MSG background: MSG is a sodium salt of the amino acid glutamic acid that enhances the flavor of certain foods. That enhancement is called “umami.

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