Evolva, Cargill start engineering work produce next-gen sweeteners

Evolva, Cargill start engineering work to produce next-gen sweeteners

9:16 AM, 11th May 2015
Evolva, Cargill start engineering work to produce next-gen sweeteners

MINNEAPOLIS, US/REINACH, SWITZERLAND: Evolva SA and Cargill Inc said they will begin the engineering phase for converting an existing Cargill manufacturing facility to produce next-generation stevia sweeteners (steviol glycosides). The ingredients are expected to be commercially available in 2016. Total investment by Cargill and Evolva in the engineering phase will be $3 million. Upon signing the final agreement Evolva anticipates that it will need to invest low tens of millions US dollars through 2017.

These sweeteners will be produced in a Cargill fermentation system in Blair, Nebraska. Using a larger existing facility gives the companies the flexibility to expand rapidly and cost-effectively to meet commercial demand.

Under terms of the 2013 joint development agreement between the two companies, Evolva received an option to obtain up to a 45 per cent stake in the business to commercialize the sweeteners. Evolva has informed Cargill that it intends to exercise this 45 per cent option, subject to final terms being agreed between the two companies.

“We have been delighted by our close co-operation with Cargill over the past two-plus years. The decision to commence engineering work reflects our mutual desire and commitment to bring great tasting, cost-effective sweeteners to the market as soon as possible. While there remain risks which could impact the timing of the final product launch and consumer uptake, we are confident in our joint progress,” said Neil Goldsmith, CEO, Evolva.

“Adding new production capabilities at our Cargill Blair facility fits strategically with our overall growth plan and is an exciting and necessary step as we prepare for the commercialization of a next-generation sweetener. This sweetener will offer a new, delicious choice for reduced and zero-calorie food and beverages,” said David Henstrom, vice president, health ingredients, Cargill.

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