Ajinomoto Indonesia collaborates with UPN Veteran East Java to hold a national seminar on the development of green chemical industry towards the realization of circular economy. In this seminar, Ajinomoto shares its experience on implementing environmentally friendly and sustainable activities that support the creation of SDGs.

Ajinomoto Indonesia through Dapur Umami held Umami Festival which collaborate with ABC Cooking Studio, featuring Chef Hideki Fujiwara too cook Tori Jiru menu using AJI-NO-MOTO®

Ajinomoto Indonesia (Ajinomoto) and its global affiliates are committed to extending healthy life expectancy for 1 billion people and reducing environmental impact by 50% by 2030. The Sustainable Environment Program was launched in Sunter Jaya, North Jakarta, with activities focusing on health, environment, and fostering culinary SMEs (Small and Medium Enterprises). In collaboration with Health Providers, Ajinomoto aims to reduce stunting rates and support the development of culinary businesses through the Ajinomoto Culinary SME Competition.

PT AJINOMOTO INDONESIA introduces AJIFOL foliar fertilizer, a byproduct of MSG production, as a flagship product in supporting environmental sustainability through circular economy practices. Alongside the Faculty of Agriculture at Universitas Padjajaran (UNPAD), they provide education on the benefits of AJIFOL, fertilization practices, and the Wise Salt concept to farmers in Lembang.

Commemorating National Family Day, Ajinomoto Indonesia supports BKKBN’s event by providing inspiration for a balanced nutritious food menu that applies the Bijak Garam  concept

Monosodium glutamat (MSG) is a source of Umami flavor that has been used for over a century. Although MSG can enhance the deliciousness of food, there are many negative myths surrounding MSG. Let's take a look at the myths and the facts.