MAGGI bouillons are tailored to suit our local tastes and food cultures. They are made in the region based on a strong understanding of local cuisine. The bouillons capture the essence of the delicious, rich and hearty base of many of our traditional meals, so that all you have to do is unwrap the cube to release the savory flavor. The cubes amplify the essence of Central and West African food, helping to create authentic local dishes in a simpler way
MAGGI bouillon cubes (chicken, beef and shrimp) are made of the following ingredients: Iodized salt, sugar, flavour enhancers: monosodium glutamate (MSG), corn starch, palm oil, fermented soya beans, soya lecithin, colour caramel, celery, chili, pepper, cloves and onion
All the ingredients used in MAGGI bouillons are approved by regulatory authorities and comply with strict regulatory and safety evaluations. MAGGI bouillons are generally safe and not injurious to human health .. In our bouillons, we aim to use natural ingredients consumers know from their own kitchens, like vegetables, salt and spices. We also try to avoid, as much as possible, ingredients that are not generally used, like modified starches.
With regard to health benefits, all our Maggi bouillons contain iodized salt and a majority of them are fortified with iron. Each serving (i.e. a meal for 6 people prepared with 5 cubes or 2 tablets) provides for over 30% of the recommended daily allowance of iodine and 15% of the recommended daily allowance of iron.
Monosodium glutamate, commonly known as glutamate or MSG, is used in MAGGI as a flavor enhancer. MSG is produced by the fermentation of starch, sugar beets, sugar cane or molasses. MSG is present naturally in many foods like tomatoes, mushrooms, cheese, and meat. Our bodies also produce glutamate naturally. The glutamate in MSG is not different from the glutamate present in food proteins. Our bodies process both sources of glutamate in the same way. As a flavor enhancer, MSG is added to foods to enhance their savory or ‘umami’ quality. ‘Umami’ is an additional flavor category, joining sweet, sour, salty, and bitter. MSG simply enhances a food’s natural flavor as opposed to adding a new one.
An average adult consumes approximately 13 grams of glutamate each day from the protein in food. A Maggi bouillon provides around 0.1-0.3 grams of MSG per portion. There is no scientific evidence to suggest that MSG has any adverse effects in the general population in the amounts normally consumed as part of the diet. It has been declared safe by the FDA (Food and Drug Administration in the United States) and the Joint FAO / WHO Expert Committee on Food Additives (JECFA).
To top this off, we are reviewing the list of our ingredients to use ingredients that consumers know and love and are investing more in familiar ingredients you can find in your kitchen cupboard.
Examples of our new MAGGI bouillons made with natural and other carefully selected common food ingredients are Naija Pot, launched in Nigeria and made with stock fish, smoked fish and crayfish that gives soups and pottages that “bottom-pot” taste that Nigerians love. There is also MAGGI Signature made with onions, parsley, ginger and chili pepper. The MAGGI Arome tablet in Cote d’Ivoire is made with cloves, onions, pepper, chili and garlic. In Ghana, we have MAGGI D3d33d3 made with shrimp, onions, garlic and fish and MAGGI Mameun in Senegal, made with tomatoes, garlic, ginger and chili pepper.
MAGGI will continue to be the culinary partner of Central and West African households. We support home cooking with products made from local ingredients that individuals and families know and love. We are always listening to you the consumer and constantly evolving to respond to your needs.
We invite you to come along with us on this food journey by trying out the exciting recipes on our MAGGI website. Let’s continue our rich traditions of cooking, experimenting and using MAGGI the right way!