Know MSG logo
Whether you’ve reached a plateau in your career or you’re rebooting altogether or simply craving something new, you may want to consider expanding your horizons while pursuing something you believe in.
According to Terri Wein, founder and co-CEO of Weil & Wein, Manhattan-based global career advisory firm, when we talk about going outside one’s comfort zone, we’re really talking about disruption. “If you want to move up, it is important to keep your radar out for new projects, opportunities, and/or ways to disrupt. But it is just as important to message your value-added so you are the person who is put on these projects,” said Wein.
“Know your comfort zone. Some people are natural disruptors, others prefer convention. All good. Of course, you should stretch yourself to go beyond your comfort zone, but also be true to who you are.”
Being true who you are sounds resonant for Tia M. Rains, PhD, vice president of customer engagement and strategic development at Ajinomoto Health & Nutrition North America. By serving as a health and nutrition advocate within the food and nutrition industry, she focuses on accurately translating the science of nutrition and related public health guidelines or regulations.
Rains explained, “This means working with several different functions, such as product development, marketing, PR, etc. Consumers consistently state that health is a priority for them when making food choices, albeit behind taste and cost. So within a company, there is always the challenge of finding the sweet spot of these three components. And often, these forces may be opposed. This is why it’s important for the nutritionist to not only have a seat at the table, but have a strong voice so that nutrition is optimized within the framework of great taste and cost.”
As for her current initiative, Know MSG, using that voice, for decades the “NO MSG” symbol turned people away from monosodium glutamate (MSG), but in reality it’s a plant-based seasoning that combines sodium with glutamate, an amino acid in nature and one that provides umami, a savory taste. It’s verified safe by the Food and Drug Administration. Part of her role also involves communications and particularly, educating the public on understanding MSG.
(Last year, Ajinomoto convinced the Merriam-Webster dictionary to update their definition of Chinese restaurant syndrome. The revised entry has a note: “The term Chinese restaurant syndrome was coined in the late 1960s following reports of people having bad reactions to food seasoned with monosodium glutamate in Chinese restaurants. Research in the years since has failed to establish a clear link between those adverse reactions and the consumption of MSG, and the term Chinese restaurant syndrome has been criticized as misleading and potentially offensive.”)
Rains added, “I do feel very lucky to work for a company that prioritizes science and nutrition and is willing to invest in what’s currently a controversial ingredient (MSG) to set the record straight and open doors for its use as a sodium reduction tool. If I do my job right, we can reduce sodium in the food supply and encourage consumption of whole grains, vegetables and lean sources of protein, all of which pair perfectly with the umami taste of MSG, and effectively have a positive impact on public health.”
And getting back to your own comfort zone to leap into new territory like working on a campaign: Pepper Teigen, author of The Pepper Thai Cookbook: Family Recipes from Everyone’s Favorite Thai Mom, has been cooking with MSG “most of my life and growing up in Thailand.” Collaborating on a campaign was a new venture for her and MSG has always been a staple in her pantry.
“I love cooking, but I just do it for family and friends. It’s relaxing for me, same with Chrissy, too. We love cooking, taking pictures and tasting.”
Teigen said, “I really believe in it [MSG]. I think there’s a lot of positives. Chrissy told me to do it, ‘Do it mom.’”
As for designer, illustrator, animator and art director Zipeng Zhu, participating in this project by creating the logo was about both the artwork and positively impacting society.
“I looked at hundreds of previous existing NO MSG logos and drew inspiration from that. And I want to do work that not only has an impact, but also has the right impact.”
Making that right impact and working with projects and employers that fuel you circles back to Rains’ advice fusing passion with purpose: “Ultimately, when I talk to young students in nutrition, nobody goes in for fame and glory. This is not a career for attention. Your job will always be working uphill a little bit talking about the truth that nobody wants to hear. I think it’s important to have people out there who are doing that.”
