Taste cloning technology is worth its salt, says firm

A technological breakthrough building on work by scientists who have cloned human taste receptors could help manufacturers achieve the most challenging salt reduction targets, according to US firm Senomyx.

The firm uses proprietary biological screening techniques to evaluate millions of molecules in order to identify which substances bind to which taste receptors.

Using tests based on SNMX-29, a protein it believes is the primary receptor responsible for salt taste perception, Senomyx has identified more than 160 enhancers of sodium chloride and potassium chloride that are active in its assays. These were now being optimised to increase their potency, with sensory testing on products to follow shortly, said the firm.

Work was progressing rapidly on substances to block the bitter taste of soya protein, enhance sucralose's sweetening effects and cool the mouth more effectively than menthol, WS-3, and other cooling agents, it said.