Food and beverages companies are looking for renovation they have to watch their costs and certainly they are very concerned about taste quality. So, we’ll talk a little bit about each of our program today, including the Sweet Taste Program, here the goal is to reduce the amount of added sugar or added sweetener to products. We have a Savory Flavor Program, which is aimed at reducing or eliminated added (inaudible) products.

We also look at flavor ingredients to block the bitter taste, we have a Cool Flavor Program and then also we have a Salt Enhancer Taste Program that I’ll touch as well. So before we get into a little bit about the business side and some more programs, it’s important to understand a little bit about the physiology of taste. And so we know where our taste buds are located on the tongue. We know that there are five basic taste, which are sweet, salt, bitter, sour, and savory, which is the taste of MSG. And we know that taste buds have specialized cells for each taste modality.

So if you take a cross section of a taste bud, you would see a bundle of cells, which is depicted on the right and each sweet taste or each taste modality has its own taste cell. So, there is sweet taste cell for example. And we’ll show you a little bit about the Science of Senomyx here in a moment.

So what we aim to do is to find flavor ingredients, which react with at the Taste Receptors on the surface of the tongue in terms of mimicking a specific taste or making a flavor or enhancing a specific taste like enhancing the sweet taste or blocking a taste such as our Bitter Blocker Program.

So, we have a little bit of animation to show you a bit more detail in terms of what we do.

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