Our Commitment to Nutrition and Research

The Ajinomoto Group was built on the principle of “Eat Well, Live Well,” reflecting our founder’s wish to promote well-balanced meals that are full of flavor and nutrition.

Driven by the desire to improve the health of the Japanese people, University of Tokyo scientist Dr. Kikunae Ikeda developed the first umami seasoning, monosodium glutamate, or MSG, in 1908, with the intent of enhancing the deliciousness of nutritious foods. Shortly thereafter, AJI-NO-MOTO® was launched, and a company grounded on the ideal of “Eat Well, Live Well” was born. To this day, we continue to create nutrition innovations to meet the needs of people around the world through extensive research and our unique approach to unlocking the power of amino acids, essential substances for life.

Over the years, we have worked to evaluate and discover the benefits of amino acids and how they can be used in different ways to create delicious meals and to improve society by supporting physical health; and aiding advancements in science and technology.

The Four Benefits of Amino Acids

Flavoring function Create delicious meals. Reactivity Create new functions. Nutrition function Deliver nutrients. Physiological function Support physical health.

The need to enhance nutrition is a global challenge that can be addressed through improved eating habits. The Ajinomoto Group is driven by the philosophy that when nutritious foods taste good, are easily accessible, and respect local customs and flavors, global health can be optimized.

Examples of Initiatives with Academia

  • Ajinomoto Scholarship Foundation (Public Interest Incorporated Foundation)
    Through support for international students from overseas who aspire to pursue studies in the fields of food, nutrition, and health, the Foundation aims to contribute to society by fostering human resources and scientists who can make meaningful contributions, as well as by promoting the development of academic research.

In addition, the Ajinomoto Group organizes and participates in symposia related to deliciousness, nutrition, and amino acids at the following international forums:

  • Events organized in collaboration with Springer Nature’s journal Nature

  • International Congress of Nutrition and Dietetics (ICND)

  • International Union of Nutritional Sciences – International Congress of Nutrition (IUNS-ICN)

  • American Society for Nutrition (ASN) annual meeting

  • Asian Congress of Nutrition (ACN)

  • Asian Congress of Dietitians (ACD)