San Diego, CA, March 30 - 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, announced today the extension of the collaborative research phase under its initial collaborative research and license agreement with Campbell Soup Company, a global manufacturer and marketer of high quality soup and simple meals.
During the collaborative research period, Senomyx will continue to work with Campbell on the discovery and commercialization of new ingredients that improve the taste of wet soups and savory beverages.
Under the extension, Campbell will provide research funding for one year with three annual options of one year each that could further extend the collaboration. In addition, upon successful outcome of the research, Senomyx may receive a milestone payment as well as royalties based on net sales of products using the new ingredients.
"Senomyx is very pleased to continue our long-standing relationship with Campbell, whose renowned market-leading brands include soup, baked snacks, and healthy beverages," said Kent Snyder, President, Chief Executive Officer, and Chairman of the Board of the Company. "Like our partners, Senomyx is committed to using innovative approaches to create flavorsome, lower sodium products. This is an exciting time for the Company as we continue to evaluate potential new flavor ingredients that could maintain the salty taste desirable to consumers while facilitating a meaningful reduction of sodium in foods and beverages.
"This is the second agreement that Senomyx has extended with one of our collaborators recently," Snyder noted. "We appreciate the continued commitment of our seven world-class partners."