Why do many consumers mistakenly believe monosodium glutamate is a chemical synthetic product?

Why do many consumers mistakenly believe monosodium glutamate is a chemical synthetic product?
The misconception stems from the name 'sodium glutamate' sounding synthetic, but the product is actually produced via microbial fermentation of corn, wheat, or other starch-based feedstocks. Modern MSG is a natural fermentation product, not a chemical synthesis. The confusion dates back to the early 20th century when Japanese chemist Kikunae Ikeda first isolated and patented the production method. In China, the industry consolidated dramatically after 2007, when environmental regulations eliminated all producers with capacity below 50,000 tons. Today fewer than 10 companies operate, with Fufeng Group, Meihua Holdings, and Eppen controlling over 90% of domestic capacity. The 'chemical' perception persists partly because MSG is increasingly consumed invisibly as an ingredient in soy sauce, chicken bouillon, and processed foods rather than as a standalone seasoning.