SENOMYX PATENT PORTFOLIO EXPANDS WITH 50 ADDITIONAL ISSUED PATENTS
Feb. 9, 2011--Senomyx, Inc. (NASDAQ: SNMX), a leading company focused on using proprietary technologies to discover and develop novel flavor ingredients for the food, beverage, and ingredient supply industries, announced today that the Company’s patent portfolio increased by 50 issued patents during 2010. As of year-end, Senomyx was the owner or exclusive licensee of 230 issued patents and several hundred pending patent applications in the U.S., Europe, and numerous other countries. The Company’s patents and patent applications include claims regarding the use of human taste receptors related to sweet, umami (savory), bitter, and other taste sensations for the discovery of novel flavor ingredients, as well as composition and usage claims for new flavor ingredients.
“Senomyx is diligent in strengthening our proprietary technology in the field of flavor discovery,” said Kent Snyder, Chief Executive Officer of the Company. “2010 was a productive year during which we increased our intellectual property portfolio by 50 issued patents. We believe our IP is an important asset for Senomyx in both the U.S. and abroad.
“Senomyx’s extensive patent portfolio has been integral for the establishment of product discovery, development, and commercialization collaborations with world-class food, beverage, and ingredient supply companies,” Snyder added. “Our novel assay systems have helped Senomyx discover and develop new flavor ingredients that have beneficial properties for consumers and provide competitive advantages for our commercialization partners.”
“Senomyx’s receptor-based screening assays are significantly more efficient than traditional flavor discovery methods,” stated Donald S. Karanewsky, Ph.D., Senior Vice President and Chief Scientific Officer at the Company. “Our high-throughput systems allow us to evaluate thousands of potential new ingredients per week.“Taste receptors, which are proteins found on the surface of taste cells, interact with food ingredients and allow us to experience different taste sensations,” Karanewsky explained. “For example, the T1R taste receptors enable us to perceive sweet and savory tastes, and the T2R receptors are associated with bitter tastes.
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