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Cargill & DSM Establish Joint Venture to Bring Steviol Glycosides to Market Faster

Avansya to help food and beverage producers deliver products and brands with significantly reduced calories.

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By: Sean Moloughney

Editor, Nutraceuticals World

As food and beverage producers look to reduce calories in the products they offer to consumers, demand for non-artificial, zero-calorie, great-tasting sweetener options continues to increase. Cargill and Royal DSM have partnered in a new joint venture, Avansya, to produce highly sought-after, sweet-tasting molecules, such as steviol glycosides Reb M and Reb D through fermentation, giving food and beverage manufacturers a scalable, sustainable, and low cost-in-use solution.
 
The venture will combine both companies’ technologies for producing steviol glycoside products made through fermentation and will market its products under one brand name, EverSweet.
 
The joint venture will be a 50-50 partnership between the two companies and is subject to regulatory approvals and other customary closing conditions. 
 
The partnership leverages the two companies’ complementary strengths for bringing to market fermentation-derived Reb M and Reb D steviol glycosides. DSM brings its biotechnology know-how, providing R&D expertise, including strain development and fermentation process development capabilities, as well as customer relationships in specific market segments. Cargill brings its application expertise and global commercial footprint in the sweetener market, as well as large-scale fermentation capacity with access to co-located raw material suppliers at its Blair, NE site. The joint venture will make use of a new fermentation facility being built at the site in Blair, which is expected to be completed and operating in summer 2019.
 
“One of the most significant transformationsin global food and beverage markets is the drive to reduce sugar in people’s diets,” said DSM Food Specialties President Patrick Niels. “This partnership will allow us to bring sustainably produced sugar-reduction solutions based on steviol glycosides to market faster and more effectively at a scale to deliver global impact.”
 
“The demand for sugar-reduction solutions is urgent, global, and growing fast,” said Cargill Vice President Food Segment North America Chris Simons. “While consumers are searching out foods and beverages that help meet their dietary needs or goals, whether for a diabetic diet or simply reducing calories and sugar intake, brand-owners know that great taste can’t be compromised. By partnering with DSM, we can further advance a commercialized Reb M and Reb D product line that offers what consumers desire.”

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