I heard Pea Protein is high in MSG because it has been extracted from another food source.
How true is the statement, and how much does it apply to the pea protein used in Huel?
Not very true.
Some MSG may be produced during the processing of some ingredients. However, I want to be clear there is no evidence that MSG causes any issues in the general population (there may be some individuals sensitive to MSG, but this is quite similar to a number of other ingredients) and the myths around MSG have persisted since the 1960s.
I think this idea around proteins and MSG stems around the idea when you hydrolyze proteins you create free glutamate which is the main constituent of MSG.
I would expect the levels in our pea protein to be low. If you would like us to look into testing this in Huel, please let me know.
Thank you for your response. I don’t need you to do any testing. I’ll leave that to your own discretion. I was just curious about the claim.