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Evolva and Cargill to Collaborate on Second Family of Ingredients

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Evolva Holding SA and Cargill have signed an agreement to co-develop a sustainable, customizable, and cost-effective fermentation production process for a second family of food and beverage ingredients.

“Obviously, signing a second product collaboration agreement with Cargill—just under two years after starting our stevia collaboration with them—speaks to the confidence that both companies have about the fermentation route of production for a wide variety of functional ingredients,” said Neil Goldsmith, CEO of Evolva. “We are pleased that our relationship with Cargill continues to deepen.”

This additional collaboration between the two companies is modeled on the first partnership signed in March 2013 to develop next-generation stevia ingredients (steviol glycosides). This second family of ingredients is unrelated to stevia. In the initial phase of the new collaboration, Evolva expects to deploy five to seven researchers. Evolva and Cargill will share the costs.

In November 2014, Evolva expanded its fermentation-derived ingredient and intellectual property holdings, particularly for stevia products such as Reb D, Reb M and other steviol glycosides, through its acquisition of Allylix

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