Senomyx has “achieved a fermentation strain proof of concept” for the production of siratose, a new zero-calorie, high-potency sweetening compound found in trace levels in monk fruit.
Senomyx has identified novel natural sweeteners “that are more potent than Rebaudioside A [the best-known sweetening component from the stevia leaf]”, according to president and CEO John Poyhonen.
San Diego-based flavor firm Senomyx has reported increased revenues and narrowed loss in the third quarter – and also announced it has received GRAS status for two new savory flavor enhancers.
California-based flavor development firm Senomyx has been granted a US patent for a sucralose enhancer, which it says can be used to cut the amount of sucralose in products by up to 75 percent.
Senomyx revenues increased 120 percent in the first quarter of 2010 compared to the same period last year, as three of its major collaborators simultaneously launched products using Senomyx ingredients.
Senomyx has added five new patents covering the use of the human
bitter and savory taste receptors to its belt, which will help it
develop new flavor ingredients.
Flavor technology firm Senomyx is developing a sweetness enhancer
that aims to reduce the levels of sucralose in food and beverage
applications, providing significant cost benefits to manufacturers.
Nestle, the world's largest food company, has begun rolling out the
first commercial food products containing savory flavor ingredients
made by Senomyx.
Senomyx, a developer of novel flavor ingredients for the packaged
food industry, has been granted a patent for a technology that
makes foods taste sweeter, the US Patent and Trademark Office has
announced.
Four savory enhancers produced by food technologists Senomyx were
awarded FEMA GRAS last week. The flavor enhancers are aimed at
companies wanting to reduce the amount of monosodium glutamate
added to their foods.