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Senomyx Inc. Message Board

  • acumbens acumbens Feb 13, 2006 8:55 AM Flag

    Oh my!

    Quest heralds major flavour breakthrough

    10/02/2006- Quest claims it has achieved its biggest flavour breakthrough in a decade with ImpaQ, a solution designed to tackle food and beverage taste issues linked with salt, fat and sugar.

    Launched for market testing in summer 2005, the flavour firm says that its ImpaQ product allows food producers to reduce levels of salt, fat, and sugar in foods and beverages without compromising on taste.

    In the case of salt for example, the company says that reductions of up to 50 per cent are possible and should be available to consumers in a variety of end uses this year.

    In addition to facilitating salt reduction, ImpaQ is also designed to deliver better taste across sweet and savoury product. Quest's flavours group vice president Cees de Jong says that his team is now working with several of the world's major food manufacturers on a variety of reduction and flavour enhancement projects.

    "The first products using ImpaQ Taste Technology are being produced and are on their way the supermarket shelves already in Latin America, Mexico, Benelux and Spain," he said. "We have experienced the biggest take-up in Asia-Pacific, which is no surprise given the impressive growth and economic trends in some of the countries in APAC.

    "We expect significant new savoury and sweet applications to be on shelves here and in the other regions this spring."

    Quest has had six ImpaQ-related additional patents granted, three of which are published, and five more patents pending. Since 1999, the company has submitted 35 flavour-related patents connected with this work.

    ImpaQ product is the result of a decade-long R&D programme into how flavours could solve various taste issues. Quest says that the most significant progress came with fundamental research into meat bouillons and mature cheeses, aimed at identifying the key flavour components that make these important foodstuffs taste delicious.

    Globally, the flavours and fragrances industry is estimated at about 14.8 billion, of which the top five players account for 40 per cent of the market. Swiss firm Givaudan continues to lead the industry with an estimated 13.5 per cent slice of the market in 2003, followed by US International Flavours & Fragrances with an 11.7 per cent share.

    Firmenich, equity-owned Symrise and ICI-owned flavours company Quest International are slated to have about 9.8, 9 and 6.1 per cent of the market respectively.

    http://www.foodnavigator.com/news/printNewsBis.asp?id=65745

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    • "This is a chat board, not a pumper board. "

      Please explain how I'm a pumper. Your statement about imaturity applies to yourself. You clearly haven't read any of my earlier stuff.

    • "Nice try, but you're talking about another article. The one you refer to from last June was about salt - no wonder no mention of savory. The one I posted was from last month."

      Nice try? Tell me the different news between the two articles.

      And if your not short why are you here to bash? Out of the goodness of your heart to protect the unspecting public?

      I and others have made some comments about SNMX risk factors. But according to Spock your logic is so poor you haven't even discovered them.

      OK maybe your not short. Just a troll.

    • Nice try, but you're talking about another article. The one you refer to from last June was about salt - no wonder no mention of savory. The one I posted was from last month. In fact, what should it matter when the article came out if it's new information to those reading it? Would you care when it came out if it were new to you and was positive news for SNMX? You've got a logic problem.

      I'm not short anything, but, even still, why is that a criticism of anything? Should I accuse you of being long because you're optimistic about the stock? Your logic problem again.

    • "The date on it uses the Eurpoean numeric dating convention (day/month/year"

      Rick sank your short ship. The below date looks pretty clear to me.

      "Quest launch salt reducing breakthrough
      Jun 6,2005-Marketed as ImpaQ Taste Technology, this range of flavours will enable food producers to dramatically reduce levels of salt, fat, and sugar in foods and beverages � for salt, by as much as 50%."

    • You can believe what you like. I'm only stating an opinion. Time will tell who is correct.

      The article says nothing about savory??? What about this?:

      "We expect significant new savoury and sweet applications to be on shelves here and in the other regions this spring."

      Why do you think that article is nearly a year old? The date on it uses the Eurpoean numeric dating convention (day/month/year). But then, maybe your limited knowledge of the world also led you to think that they didn't mention savory in the article because they used the British spelling!!

      And why are you so defensive if you are so sure of yourself.

    • "I'm realistic, not short. I think the estimates for time to market for SNMX's compounds and their presumed share of market are extremely optimistic.
      "

      That's pure BS

      Your little article which is almost a year old has nothing about savory in it. Yet you babble on about MSG. as if it did.

      Savory , SNMX's first product, will hit the market on time. You have produced nothing-nada- to indicate otherwise.

      The only way it won't hit on time is if consumers don't like the product Kraft, at al are testing. If you have access to that information I think you'll get a SEC visit.

      If you thought anyone invested in this company without knowing there are other competitors out there, you probably think no one reads the 10K, Biotechnology Today, or any other soucrce that talks about the flavors market.

      So IMHO your "realistic short."

    • "If that is the case then why would Nestle, Campbell Soup, Coca Cola, Kraft wouldn't be funding collaberations to develop their technology and products and pay them royalties."

      Because these big companies do more than one thing at a time. The investment they are making into SNMX's stuff is miniscule - worth a look. And they aren't paying any royalties yet.

      "You seem to be negative, are you short the stock and trying to talk it down?"

      I'm realistic, not short. I think the estimates for time to market for SNMX's compounds and their presumed share of market are extremely optimistic.

    • If that is the case then why would Nestle, Campbell Soup, Coca Cola, Kraft wouldn't be funding collaberations to develop their technology and products and pay them royalties. You seem to be negative, are you short the stock and trying to talk it down?

    • This is old news: 6/6/2005

      http://www.foodingredientsfirst.com/newsmaker_article.asp?idNewsMaker=157&fSite=
      E0D45&nw=hd


      United States Patent Application 20040052914 filed in 2001.

    • there seems to be a difference in technology being used by snmx:

      Flavors are substances that impart tastes or aromas in foods and beverages. Individuals experience the sensation of taste when flavors in food and beverage products interact with taste receptors in the mouth. A taste receptor functions either by physically binding to a flavor ingredient in a process analogous to the way a key fits into a lock or by acting as a channel to allow ions to flow directly into a taste cell. As a result of these interactions, signals are sent to the brain where a specific taste sensation is registered. There are currently five recognized primary senses of taste: umami, which is the savory taste of glutamate, sweet, salt, bitter and sour.

      We have discovered or in-licensed many of the key receptors that mediate taste in humans. Having isolated human taste receptors, we have created proprietary taste receptor-based assay systems that provide a biochemical or electronic readout when a test compound affects the receptor. To enable faster compound discovery, we integrated our proprietary taste receptor-based screening assays into a robot-controlled automated system that uses plates containing an array of individual fluid wells, each of which can screen a different compound. Our receptor-based discovery and development process has enabled us to improve our ability to find novel flavor enhancers and taste modulators over the traditional use of simple taste tests. As a result, we have synthesized and discovered hundreds of unique potential flavor enhancers and taste modulators.

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