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Ajinomoto Philippines Corporation (APC) and Ajinomoto Co., Inc. Japan (AJICO) took part in the 9th Asian Congress of Dietetics (ACD Manila 2026), sharing its global expertise and perspectives on nutrition science to a major gathering of dietitians, nutrition professionals, healthcare practitioners, researchers, and wellness advocates from across Asia and around the world.
Organized by the Asian Federation of Dietetic Associations (AFDA) and the Nutritionist-Dietitians’ Association of the Philippines (NDAP), the congress provided a collaborative platform for experts to share their knowledge, experiences, and innovations that shape the future of health and nutrition.
A key highlight of AJICO and APC’s participation was a session led by Ana San Gabriel, Director (Scientific Advisor) of the Umami Information Center and Senior Advisor of Quality Assurance at Ajinomoto Co., Inc. (Japan). Her presentation, “From Guidelines to the Plate: Amino Acid Science for Healthier Diets in Asia,” explored how dietary guidelines in the United States, Japan, and the Philippines seek to address each country’s dietary challenges and improve public health, yet none fully considers the importance of taste as a major barrier to reducing sodium intake and increasing vegetable consumption. In this context, San Gabriel explained how a deeper understanding of protein, amino acids, and taste can help translate nutritional recommendations into more enjoyable and sustainable eating habits.
San Gabriel emphasized that protein is essential to maintaining a healthy body, by breaking down dietary protein into amino acids that support growth, repair, and proper function. Beyond simply looking at the amount of protein in food, she highlighted the importance of considering the amino acids that food provides.
The discussion also placed a spotlight on glutamate, an amino acid that activates taste receptors and produces the savory taste known as umami. San Gabriel underscored the important role of taste in encouraging healthier food choices, noting that deliciousness can influence whether people choose, enjoy, and return to certain foods.
This is particularly relevant as some nutritious options may face barriers not because of their nutritional value, but because of taste. From vegetables and reduced-sodium dishes to plant-based proteins, making healthier choices more appealing can help support habits that people are more willing to sustain.
The presentation also showcased the Ajinomoto Group’s more than 100 years of research into the functions of amino acids. Through “AminoScience”, the group applies its knowledge of amino acids to develop materials, functions, technologies, and services aimed at maximizing resources, addressing social issues, and contributing to people’s well-being.
“We believe Ajinomoto’s “AminoScience” can play an important role in promoting healthier diets for Filipinos. We thank Ajinomoto for engaging with the ACD community and sharing new science-based perspectives.” new AFDA President, Zenaida Velasco.
Ajinomoto’s participation in ACD Manila 2026 reflects its continued engagement with the nutrition and health community and its commitment to sharing science-based perspectives that can contribute to healthier and more sustainable diets. The congress provided an industry forum for discussions, learning sessions, and innovations that aim to strengthen health and wellness across Asia.
Against this backdrop, Ajinomoto’s participation highlighted the value of bringing nutrition science from guidelines to the plate—and exploring how science, taste, and collaboration can help make healthier eating a more achievable part of everyday life.
