News

The Solae Company, a DuPont joint venture and the leading supplier of soy protein for food products, and Senomyx, Inc., a leading company focused on using proprietary technologies to discover and develop novel flavor ingredients for the food, beverage and ingredient supply industries, have reached critical milestones in their collaboration to improve the taste of soy protein.

"We are excited about the progress we have made and look forward to the end results and how we can help our customers and consumers," said Jon McIntyre, Solae vice president of Technology and Innovation.  "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."

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.  These innovations could improve the nutritional value of foods by allowing manufacturers to add more protein and use less sugar, salt and fat in their products.  The bitter taste blockers may also accelerate consumer acceptance of nutritious foods containing soy protein.