theres nothing wrong with umami enhancers that are the seaweed varieties but the question Id ask is WHY are we enhancing maple syrup with anything?? Id say its because its diluted a skoshe. The thing with maple syrup is that in the US we can get away with a 4:1 mix and still call it syrup. Does Canada recognize water in a natural syrup that is already 95% water before boiling down??
Ive found little thing like that in Pres Choice Brand .Its also sold in WalMarts(under SAMS CHOICE labels) and SW Loblaws and Food Lions down here