In addition, we are announcing another important accomplishment today. As part of our two sweet enhancements collaboration, Senomyx has advanced S9632, a new sucrose enhancer. Taste tests have demonstrated that S9632 can enable reduction of up to 50% of the sugar in product prototypes without compromising taste. S9632 also possesses advantageous physical properties that are beneficial for a broad range of beverages and foods.

As we discussed previously our current sucrose enhancer S6973 is very effective enabling a reduction of sugar in virtually all foods and select beverage categories. The new sucrose enhancer S9632 should be useful for a larger number of beverages as well as food products. The expected utilization of S9632 should be very complementary to S6973. The development phase includes safety studies and other activities intended to support regulatory filings in the U.S. and else as well.

We have been successful in receiving GRAS or Generally Recognized As Safe regulatory determination in the U.S. for flavor ingredient from our sweet, savories and Bitter Blockers Program. In our past experience and process from selection for development until received a GRAS status has taken from 15 to 18 months. However it is somewhat too early to predict specific timelines for S9632. We’ll provide additional details regarding development timelines during future earnings calls.

Lastly regarding the Sweet Taste Program, Senomyx also has an ongoing effort to discover and develop new flavor ingredients that amplify the sweet taste of fructose a key component of high fructose corn syrup. We have identified enhancers that demonstrated activity in our proprietary fructose screening assays and enhancing activity in taste tests utilizing high fructose corn syrup, a commonly used sweetener in many beverages optimization of these enhancers, further screening, and additional taste tests are ongoing.

In addition, Senomyx activities to discover and develop natural high-potency sweeteners continue to progress. Current activities include continued expansion and high-throughput screening of plant-derived samples from our natural products library, identification of the components that show significant activity in the assay, and scale-up of these samples for in-house taste tests. We are encouraged by the advances we have been making in this program.

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