Cargill and Evolva have announced that pilot scale work to develop fermentation-based steviol glycosides is advancing ahead of schedule, which will make the product available for commercialization earlier than expected.
Both the parties, earlier this year, agreed to jointly develop and commercialize fermentation-based steviol glycosides.
Steviol glycosides are the compounds responsible for the sweet taste of stevia plant leaves. Fermentation-derived steviol glycosides will cater to food and beverage manufacturers while offering cost-effective, commercially relevant sweetening solutions.
Cargill technical director Jill Zullo said, "We are confident about our technical progress to date and are now moving to pilot scale in 2013 versus the original plan of 2014."
Cargill Health Ingredients global business director David Henstrom said the stevia market is focused on understanding the subtleties of how different steviol glycosides interact to create the most pleasing sweetness profile.
"This technology complements Cargill's existing and forthcoming innovations in stevia-based sweeteners. With this development, it gives us the confidence to deeply engage with customers to identify great tasting solutions," Henstrom added.
Evolva CEO Neil Goldsmith said, "This is terrific news for not only producers, but also for the consumers around the world who will be able to enjoy a much broader spectrum of reduced-calorie products."
Established in 1865, Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services.
Evolva is engaged in sustainable, fermentation-based approaches to ingredients for health, wellness and nutrition. Its products include stevia, vanilla, saffron and resveratrol.
