Solae, Senomyx Enter into Collaborative Agreement for Discovery, Development, Commercialization of Soy Proteins with Enhanced Flavor

26/04/07 Senomyx, Inc., a leading company focused on using proprietary technologies to discover and develop novel flavor ingredients for the packaged food and beverage industry, and Solae, a joint venture with DuPont and Bunge Limited that is the leading supplier of soy protein for food-based products, announced that they have entered into a collaborative agreement for the discovery, development and commercialization of novel flavor ingredients intended to enhance the taste characteristics of soy proteins.

The new research, development and commercialization agreement includes a collaborative period during which the companies will seek to discover and develop new systems that enhance the flavor of soy proteins. Under the licensing agreement, Solae will have exclusive worldwide use of the flavor ingredients in virtually all categories of foods and beverages that contain added soy protein. Solae will fund the discovery and development of these flavor systems, and Senomyx will be entitled to certain milestone and royalty payments.

Food manufacturers use a variety of techniques to mask undesirable bitter tastes, such as adding sugar, fat or salt to a recipe. The collaboration between Solae and Senomyx aims to develop new bitter blockers that better modulate and control bitterness in certain soy-based products. Such innovations could improve the nutritional value of foods by allowing manufacturers to add more protein and use less sugar, salt and fat. They may also accelerate consumer acceptance of nutritious foods containing soy protein.

"Consumers refuse to compromise taste for wellness," said Jonathan McIntyre, Vice President of Research and Development at Solae. "To satisfy consumers, food manufacturers are looking for new innovations to improve the taste of healthy products. As a company focused on food ingredient innovation, we're excited to work with Senomyx to deliver additional innovation in food formulation and taste."

Soy protein is used in a wide variety of products, including energy bars, breakfast cereals, infant formula and beverages. As consumer demand for healthier food options increases, food manufacturers are increasingly looking to formulate products with soy protein. The companies expect to develop novel soy protein flavor enhancers and taste modulators using Senomyx's proprietary taste receptor-based assays and screening technologies.

"We are looking forward to collaborating with Solae on new flavor ingredients that could help expand the rapidly growing market for soy protein," said Kent Snyder, President and Chief Executive Officer of Senomyx. "This agreement supports our strategy of establishing partnerships with market leading companies seeking to create a competitive advantage for their products. We are pleased to add Solae to our list of world-class collaborators, which includes Ajinomoto, Cadbury Schweppes, Campbell Soup, Coca-Cola, Kraft Foods, and Nestle."