The partnership is part of the Ingredion for Emerging Business initiative launched to help emerging food and beverage companies turn innovative ideas into on-trend, scalable, food and beverage products.

Senomyx will continue to work to identify flavors with modifying properties intended to restore the desired salty taste in products with reduced sodium.

The agreement commenced in the beginning of March 2014.

The first courses for Canadian students will be offered on Wednesday, April 2, and Thursday, April 3, in Guelph, Ontario.

The effort aims to connect patients with food allergies to new clinical studies across the country.

The decade-long relationship has focused on extending foodservice education, product and process development, and culinary research offered through the Ventura Foods Center for Menu Research and Development at The CIA's campus in California.

The companies have been collaborating for five years on multiple projects with increasing levels of success culminating in this initial supply agreement.

Mrs. Fields Famous Brands and Interbake Foods LLC announced a long-term licensing partnership.

Lindt & Sprungli USA announces a partnership with The Culinary Institute of America.

Nestlé has formed a research partnership with the Council for Scientific and Industrial Research.