Ajinomoto do Brasil
In 1956, Ajinomoto arrives in Brazil and since then works to offer the highest quality products for final consumers and industrial customers for the food, cosmetics, pharmaceutical, animal nutrition and agribusiness markets.
With four industrial units and one administrative headquarter, Ajinomoto currently employs approximately 2,600 employees and serves internal and external markets. Know more in the corporative page of Ajinomoto do Brasil.
In the beginning of the 20th century, Dr. Kikunae Ikeda, researcher of Tokyo Imperial University, noticed that there was a common taste in foods such as tomato, fish and meats. This unique sensation was different from the other known basic tastes (sweet, salty, sour and bitter). He also identified this unique taste in the broth of kombu dashi, a typical dish of Japanese cousine. Further investigations revealed that the amino acid called glutamate was the responsible for the taste, which was called Umami by Dr. Ikeda.
Umami research drew attention of the businessman Saburosuke Suzuki, who acquired the patent for the industrial production of monosodium glutamate. Then, in 1909, he established Ajinomoto, which means "essence of flavor" in Japanese.
Throughout its history, Ajinomoto Group specialized in developing products from amino acids applied in the food, cosmetics, pharmaceutical, animal nutrition and agribusiness industries.
Ajinomoto Group is present in 23 countries and generates around 27 thousand jobs. Its headquarters is in Tokyo, Japan.
Through its products it has the strong mission of contributing to a better future, with significant advances in the areas of Food and Health, always working for Life.