Maggi continued to innovate — at one point creating mock-turtle flavored soup and even a truffle-flavored Maggi seasoning sauce — and they became an instant success, spreading to Germany, France and Britain by 1888. “Maggi products were first imported into China as early as the 1930s,” says Nelson Pena, president of baking and global foods at Nestlé USA, Maggi’s parent company. Nguyen, Avila, Onwuachi and Saadat agreed that Maggi seasoning sauces and bouillon cubes give food this umami je ne sais quoi. Avila has tasted the Chinese version of Maggi seasoning sauce but much prefers the light flavor of Jugo Maggi. And Onwuachi will use only Maggi bouillon cubes from Nigeria for certain dishes and cubes from Jamaica for others.

Source: Washington Post March 15, 2019 13:52 UTC