Solae, Senomyx find source of soy's bitterness
September 15, 2008
by Jeff Gelski
ST. LOUIS — A collaboration between The Solae Co. and Senomyx, Inc. has determined the components of soy protein responsible for its bitterness, identified the bitter taste receptors activated by these components and discovered potential new ingredients that modulate the receptor response.
The Solae Co., St. Louis, and Senomyx, San Diego, in April of 2007 entered into a collaborative agreement for the discovery, development and commercialization of novel flavor ingredients intended to enhance the taste characteristics of soy proteins.
"After one year of research and collaboration, we are making excellent progress, and our teams are one step closer to identifying the systems that could help Solae enhance the flavor profile of soy protein," said Jon McIntyre, Solae’s vice-president of technology and innovation.