SAN DIEGO, CA and ST. LOUIS, MO, September 15, 2008 /PRNewswire-FirstCall/-- Senomyx, Inc. (Nasdaq: SNMX), a leading company focused on usingproprietary technologies to discover and develop novel flavor ingredients forthe food, beverage, and ingredient supply industries, and Solae, the leadingsupplier of soy protein for food products, announced today they have reachedcritical milestones in their collaboration to develop bitter blockers thatimprove the taste of soy protein.
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"We are excited about the progress we have made and look forward to theend results and how we can help our customers and consumers," said JonMcIntyre, Solae Vice President of Technology and Innovation. "After one yearof research and collaboration, we are making excellent progress, and our teamsare one step closer to identifying the systems that could help Solae enhancethe flavor profile of soy protein."
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Food manufacturers use a variety of techniques to mask undesirable bittertastes, such as adding sugar, fat or salt to a recipe. The collaborationbetween Senomyx and Solae aims to develop new bitter blockers that bettermodulate and control bitterness in certain soy-based products. Theseinnovations could improve the nutritional value of foods by allowingmanufacturers to add more protein and use less sugar, salt and fat in theirproducts. The bitter taste blockers may also accelerate consumer acceptance ofnutritious foods containing soy protein.
"The rapid pace of our progress with the Solae bitter blocker programunderscores the value of Senomyx's proprietary technologies," added MarkZoller, Ph.D., Senomyx's Chief Scientific Officer and Executive Vice Presidentof Discovery and Development. "In relatively short order, we worked withSolae's scientists and determined the components of soy protein responsiblefor its bitterness, identified the bitter taste receptors activated by thesecomponents, and discovered potential new ingredients that modulate thereceptor response in our assay. We are very pleased with the accomplishmentsbeing made by the Senomyx Bitter Blocker team in collaboration with our Solaepartners."
In April 2007, Senomyx and Solae entered into a collaborative agreementfor the discovery, development and commercialization of novel flavoringredients intended to enhance the taste characteristics of soy proteins.
Solae Vice President of New Business Development Miguel Angelo de Oliveiranoted the Solae-Senomyx partnership will drive new innovation opportunitiesfor Solae and its customers.
"The partnership with Senomyx will yield significant opportunities toenhance and advance soy protein's profile and role in food products," Oliveirasaid. "This partnership is one of the many new business and technologyinitiatives that Solae anticipates embarking on in the coming years. We arededicated to advancing global nutrition through food ingredient innovation."
Soy protein is used in a wide variety of products, including energy bars,breakfast cereals, infant formula and beverages. As consumer demand forhealthier food options increases, food manufacturers are increasingly lookingto formulate products with soy protein. The companies expect to develop novelsoy protein flavor enhancers and taste modulators using Senomyx's proprietarytaste receptor-based assays and screening technologies.
"The advances being made in Senomyx's collaboration with Solae are anindication of the potential benefits that Senomyx can bring to our partnercompanies," stated Kent Snyder, President, Chief Executive Officer, andChairman of the Board of Senomyx. "Our programs are intended to develop flavoringredients that reduce bitterness, sugar, and salt without compromisingtaste, allowing our partners to provide new choices for consumers seekingtasteful products with improved nutritional profiles."
