Senomyx Extends Collaboration With Campbell Soup Co.
Senomyx, Inc., a company that employs proprietary technologies to discover and develop new flavor ingredients for the food, beverage, and ingredient supply industries, said yesterday it was extending the collaborative research phase under its initial collaborative research and license agreement with Campbell Soup Co.
During the collaborative research period, Senomyx will continue to work with Camden, N.J.-based Campbell on the discovery and commercialization of new ingredients that improve the taste of wet soups and savory beverages. Campbell will in turn provide research funding for one year with three annual options of one year each that could further extend the collaboration. Additionally, upon successful outcome of the research, Senomyx may receive a milestone payment as well as royalties based on net sales of products containing the new ingredients.
“Like our partners, Senomyx is committed to using innovative approaches to create flavorsome, lower sodium products,” noted Kent Snyder, president, CEO and chairman of San Diego-based Senomyx. “This is an exciting time for the company as we continue to evaluate potential new flavor ingredients that could maintain the salty taste desirable to consumers while facilitating a meaningful reduction of sodium in foods and beverages.”
Senomyx also this month extended its collaboration with Ajinomoto Co., Inc., a Japan-based manufacturer of soup, sauce and culinary aids, noodles, and bouillon products.
Senomyx is working on taste receptor technologies to discover and develop flavor ingredients in the savory, sweet, salt, bitter and cooling areas. The company has entered into product discovery, development and commercialization collaborations with seven of the world's top food, beverage, and ingredient supply companies: Ajinomoto; Cadbury plc; Campbell Soup; The Coca-Cola Co.; Firmenich SA; Nestle SA; and Solae. Nestle is currently marketing products that contain one of Senomyx's flavor ingredients.
During the collaborative research period, Senomyx will continue to work with Camden, N.J.-based Campbell on the discovery and commercialization of new ingredients that improve the taste of wet soups and savory beverages. Campbell will in turn provide research funding for one year with three annual options of one year each that could further extend the collaboration. Additionally, upon successful outcome of the research, Senomyx may receive a milestone payment as well as royalties based on net sales of products containing the new ingredients.
“Like our partners, Senomyx is committed to using innovative approaches to create flavorsome, lower sodium products,” noted Kent Snyder, president, CEO and chairman of San Diego-based Senomyx. “This is an exciting time for the company as we continue to evaluate potential new flavor ingredients that could maintain the salty taste desirable to consumers while facilitating a meaningful reduction of sodium in foods and beverages.”
Senomyx also this month extended its collaboration with Ajinomoto Co., Inc., a Japan-based manufacturer of soup, sauce and culinary aids, noodles, and bouillon products.
Senomyx is working on taste receptor technologies to discover and develop flavor ingredients in the savory, sweet, salt, bitter and cooling areas. The company has entered into product discovery, development and commercialization collaborations with seven of the world's top food, beverage, and ingredient supply companies: Ajinomoto; Cadbury plc; Campbell Soup; The Coca-Cola Co.; Firmenich SA; Nestle SA; and Solae. Nestle is currently marketing products that contain one of Senomyx's flavor ingredients.