ANSWER

Mushroom essence and yeast extracts can be used as a substitute for MSG in various applications.

Mushroom essence or mushroom powder could be used to enhance the umami flavour. They can be used in gravies, sauces and soups. They can also be incorporated into seasoning formulations for meat, poultry and fish (Bertelsen, 2013).

Yeast extracts provide an abundance of amino acids with protein levels ranging from 50 to 75%. They are commonly used to improve or enhance savoury notes in food products, including snacks, soups, seasonings, sauces, condiments, coatings, salad dressings, sauces, broths, beverages and meats (Foster, 2014).

References

Bertelsen, C. D. (2013). Mushroom: A Global History (pp. 69-70). London: Reaktion Books Ltd.

Foster, R. J. (2014). Beauty and the Yeast. Food Product Design, 21(5), 1-3.