While high quality probiotics help everyone, sucralose (Splenda) does not.
"Nevella is a brand name for the artificial sweetener sucralose, which is also sold under the name Splenda. Sucralose is produced by treating sugar with chlorine chemicals, resulting in a substance 600 times sweeter than sugar. The official Nevella website states there are no known side effects. Alternative health care providers as well as consumers have expressed concern about possible risks associated with consuming chlorinated sugar, and people have made anecdotal reports of side effects.
"Animal Studies - Many side effects were reported in rats that were fed sucralose during clinical trials.
Much is already known about sucralose. You can more about it here
Feb 2010 - Senomyx is a flavor enhancer used for salt, sweet and other tastes. Campbell Soup uses Senomyx. Often you do not have to be told it is in food you are buying.
S2383 is intended to enhance the taste of sucralose
If you haven't heard about Senomyx think of a flavor enhancer like MSG. The bad news doesn't stop there, but the FDA says they don't have to label it. It comes under artificial flavors. Of course, we've told all consumers never use processed foods, and especially anything that says artificial and/or natural flavors which is where they hid aspartame and MSG. What is Senomyx made of? http://www.mpwhi.com/senomyx_sweeter_than_sweet.htm This is so disturbing I would say to boycott all companies that use it like Nestles and Coke.
We are familiar with sucralose, a chlorocarbon poison. Here is Dr. James Bowen's paper, The Lethal Science of Splenda: http://www.wnho.net/splenda_chlorocarbon.htm http://www.wnho.net/splenda_chlorocarbon.htm
So now they are adding Senomyx to Sucralose. Remember that Dr. Bowen also said when he wrote the above paper that if you go from aspartame to Splenda you will maintain the reactions to aspartame and pick up those from Splenda. With regard to reports on reactions from Splenda that is just what is happening. Poison plus poison equal poison and now this disgusting Senomyx is being added which according to the above report starts out with aborted fetus cells. Be warned.
Read on below:
Dr. Betty Martini, D.Hum, Founder
Mission Possible International
9270 River Club Parkway
Duluth, Georgia 30097
770 242-2599
www.mpwhi.com, www.dorway.com, www.wnho.net
Aspartame Toxicity Center, www.holisticmed.com/aspartame
Senomyx Receives GRAS Determination For S2383 Sucralose Enhancer
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 that it has been notified by the Flavor and Extract Manufacturers Association (FEMA) that its sucralose enhancer, S2383, has been determined to be Generally Recognized As Safe (GRAS) under the provisions of the Federal Food, Drug and Cosmetic Act, administered by the United States Food and Drug Administration (FDA). S2383, which was discovered and developed by Senomyx, is an extremely effective enhancer of the high-intensity sweetener sucralose. The GRAS determination by FEMA allows S2383 to be incorporated into products in the U.S. and in numerous other countries.
"Receiving GRAS determination for our S2383 sucralose enhancer is an important milestone for Senomyx," stated Kent Snyder, President and Chief Executive Officer of the Company. "Senomyx previously received GRAS status for our savory flavor ingredients, which are currently incorporated into products being marketed by Nestle. In addition to enabling commercialization of our flavor ingredients, these regulatory determinations substantiate Senomyx's discovery, development, and regulatory expertise."
S2383 is intended to enhance the taste of sucralose, a high-intensity sweetener used in a wide variety of beverages and foods such as confectionaries, baked goods, desserts, and dairy products, as well as over-the-counter (OTC) healthcare products and dietary supplements. In taste tests, S2383 allowed the amount of sucralose in product prototypes to be reduced by up to 75% while maintaining the desired sweet taste. By enabling the reduction of sucralose, S2383 may allow manufacturers to decrease their costs of goods and potentially improve the taste characteristics of certain products.
"The rapid progress made with S2383 is indicative of Senomyx's leadership in the science of taste," noted Mark Zoller, Ph.D., Senomyx's Chief Scientific Officer and Executive Vice President of Discovery and Development. Senomyx scientists have made several key discoveries relating to the human sweet taste receptor and developed patented methods for utilizing the receptor in assays designed to identify new sweet taste enhancers. "S2383 was identified in 2007, and the same methodology resulted in the 2008 discovery of S6973, an exceptionally effective enhancer of sucrose (table sugar). S6973 enables up to 50% reduction of table sugar in numerous food and beverage product prototypes without compromising taste. We are currently conducting development activities needed to support regulatory filings for S6973, and we believe that our experience with S2383 will be helpful as we move forward," Dr. Zoller added.
About Senomyx, Inc. (http://www.senomyx.com>http://www.senomyx.com/) Senomyx is a leading company using proprietary taste receptor technologies to discover and develop novel flavor ingredients in the savory, sweet, salt, bitter, and cooling areas. Senomyx has entered into product discovery and development collaborations with seven of the world's leading food, beverage, and ingredient supply companies: Ajinomoto Co., Inc., Cadbury plc, Campbell Soup Company, The Coca-Cola Company, Firmenich SA, Nestle SA, and Solae. Nestle is currently marketing products that contain one of Senomyx's flavor ingredients. For more information, please visit <http://www.senomyx.com/>http://www.senomyx.com/.
Forward-Looking Statements - Statements contained in this press release regarding matters that are not historical facts are "forward-looking statements" within the meaning of the Private Securities Litigation Reform Act of 1995. Because such statements are subject to risks and uncertainties, actual results may differ materially from those expressed or implied by such forward-looking statements. Such statements include, but are not limited to, statements regarding: the capabilities and potential for Senomyx's new flavor ingredients, including S2383 and S6973; Senomyx's plans and ability to commercialize S2383 and to complete the development of S6973; the ability of S2383 and S6973 to reduce the amount of sucralose and sucrose, respectively, in food and beverage products; and the extent to which the company's collaborators or other packaged food and beverage manufacturers will incorporate the company's new flavor ingredients into packaged food and beverage products. Risks that contribute to the uncertain nature of the forward-looking statements include: Senomyx is dependent on its product discovery and development collaborators for all of Senomyx's revenue; Senomyx is dependent on its current and any future product discovery and development collaborators to develop and commercialize any flavor ingredients Senomyx may discover; Senomyx may be unable to develop flavor ingredients useful for formulation into products; new flavor ingredients must undergo safety review and not all new flavor ingredients may be safe for their intended uses; Senomyx or its collaborators may be unable to obtain and maintain the regulatory approval required for flavor ingredients to be incorporated into products that are sold; even if Senomyx or its collaborators receive a regulatory approval and incorporate Senomyx flavor ingredients into products, those products may never be commercially successful; and Senomyx's ability to compete in the flavor ingredients market may decline if Senomyx does not adequately protect its proprietary technologies. These and other risks and uncertainties are described more fully in Senomyx's most recently filed SEC documents, including its Annual Report on Form 10-K and Quarterly Reports on Form 10-Q, under the headings "Risks Related to Our Business" and "Risks Related to Our Industry." All forward-looking statements contained in this press release speak only as of the date on which they were made. Senomyx undertakes no obligation to update such statements to reflect events that occur or circumstances that exist after the date on which they were made.
NPICenter.com
http://www.npicenter.com/
Senomyx
| Type | Public (NASDAQ: SNMX) |
|---|---|
| Genre | Biotechnology |
| Founded | 1999 |
| Founder(s) | Lubert Stryer |
| Headquarters | San Diego, California, USA |
| Website | http://www.senomyx.com/ |
Senomyx was founded by prominent biochemist Lubert Stryer in 1999. In May 2001 Stryer returned to his professorship at Stanford University and resigned from Senomyx, but continues to be the Chairman of the Scientific Advisory Board.
The company developed Substance 951, a "potentiator" used to amplify the sweetness of sugar in food products, thereby allowing the consumer to reduce the amount of sugar used.
The chemistry of Senomyx has drawn criticism from certain people even after it passed FDA regulations. It's ratio in testing was low enough to fall through a certain FDA loophole. Any items containing Senomyx are not required to mention it. They can merely throw it in under active ingredients as "natural flavors".
Using information from the human genome sequence, Senomyx has identified hundreds of taste receptors and currently owns 113 patents on their discoveries. Senomyx collaborates with seven of the world’s largest food companies to further their research and to fund development of their technology. Ajinomoto Co., Inc., Kraft Foods, Cadbury Schweppes, Campbell Soup Company, The Coca-Cola Company, Firmenich SA, Nestlé SA, and Solae all collaborate with Senomyx, but decline to specify where its additives may be found in their many food categories.
Senomyx’s products work by amplifying the intensity of other flavors, such as the salt in Campbell’s soups. The soup maker can reduce the amount of sodium in each can by about one third with the addition of Senomyx’s chemical, and then proudly label the soup “low sodium.” Because very small amounts of the additive are used (reportedly less than 1 part per million) Senomyx’s chemical compounds will not appear on labels, but will fall under the broad category of “artificial flavors.” For the same reason, the company’s chemicals have sped past the FDA’s safety approval process usually required for food additives. Senomyx’s MSG-enhancer earned the Generally Recognized as Safe (GRAS) status from the Flavor and Extract Manufacturers Association, an industry-funded organization, in less than 18 months, which included three months of tests on rats. With public health officials calling for consumers to limit salt and sugar in foods, food manufacturers are scrambling to find ways to reformulate their concoctions with less of the two ingredients they depend upon most for mass taste appeal. Collaboration with Senomyx seems to be the magic bullet: a sodium- and sugar-reduced product with no taste change, and a politically correct “cleaned up” label.
With questions of future safety of the additives now left largely up to chance, Senomyx’s concoctions are quietly finding their way into the global packaged food stream. In fact, according to Senomyx’s website, it “received a positive review by the Joint FAO/WHO Expert Committee on Food Additives, which determined that there were no safety concerns with the use of the Company’s savory flavor ingredients in foods. The positive assessment by JECFA is expected to expedite regulatory approvals in a number of countries, particularly those that do not have independent regulatory approval systems.”
Two of Senomyx’s newest innovations include a Cool Flavor Program, which enhances cooling, menthol sensations, and a Bitter Blocker Program. According to Senomyx’s website, the company is collaborating with Solae, the international soy ingredients supplier, “to develop new bitter blockers that better modulate and control bitterness in certain soy-based products.” Senomyx has identified the receptors in the mouth responsible for sensing bitter taste (nature’s way of warning us against ingesting poison) and developed a chemical additive to knock out these receptors when eaten with hydrolyzed soy protein and other soy derivatives. Senomyx’s revenues for the last quarter of 2007 were up 87 percent from the same period in 2006, stock prices are rising and the corporate outlook for 2008 is glowing. CEO Kent Snyder reports that corporate goals include “continuing to achieve significant progress in all of our discovery and development programs such as regulatory approval for our S2383 sucralose enhancer and selection of a sucrose enhancer for regulatory development. We also expect expanded commercialization of food products containing our savory flavor ingredients and additional new business development accomplishments.”[1]
- ^ Jack Samuels, Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Spring 2008.
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