Avansya was born from a simple but ambitious idea: sweet solutions could be better for people and for the planet. Formed as a joint venture between Cargill and dsm-firmenich, Avansya brought together dsm-firmenich’s leadership in biotechnology and fermentation science and Cargill’s global scale, commercial reach and expertise in large-scale fermentation.
Together, we reimagined how sweet ingredients are made, giving the age-old process of fermentation a modern twist. That vision first came to life through EverSweet® stevia sweetener. Today, EverSweet® not only powers sugar reduction worldwide, but—through fermentation—delivers reliable supply, price stability and consistent quality for the sweetest, best-tasting stevia molecules.
With that foundation in place, Avansya is ready for its next chapter, and I’m proud to pass the leadership baton back to Oscar Goddijn, who has been with dsm-firmenich for 24 years and most recently served as VP Strategic Projects for the Business Unit Taste, Texture & Health (TTH). Under his guidance, I’m confident the company will continue to advance with a strong growth trajectory, a clear strategy, and the scale and innovation pipeline needed to shape the future of sweetness.
From promise to performance
Over the last three years, EverSweet® has gained significant momentum, with strong volume growth and expanding customer partnerships across beverages, dairy, and sports and active nutrition. Regulatory approval in an additional 77 countries further strengthened our global footprint and long-term growth potential.
Just as important, our teams continued to advance the science behind EverSweet®. Improvements in fermentation efficiency boosted yields and consistency, while close R&D collaboration with customers enabled success in even the most complex formulations. And because taste has always been non-negotiable, EverSweet® consistently delivers where it matters most—in real-world products from leading brands that delight consumers every day.
Harnessing fermentation
Our advanced fermentation process is the engine behind our success. This breakthrough approach allows us to produce the best-tasting steviol glycosides—Reb M and Reb D—compounds found in the stevia leaf only in trace amounts. By harnessing fermentation technology, Avansya makes these rare molecules reliably available at commercial scale, ensuring supply security, price stability and consistent quality for food and beverage manufacturers.
Fermentation doesn’t just deliver performance at affordable scale—it delivers sustainability benefits. Our latest, independently verified life-cycle assessment confirms that EverSweet® results in significantly lower environmental impact than both sugar and Reb M produced via chemical bioconversion. EverSweet® achieves 81% lower carbon footprint than sugar, along with 96% less land use and 97% less water use—and it outperforms bioconverted Reb M on these metrics as well. These results empower customers to substantiate their sustainability commitments while delivering great taste and meaningful sugar reduction.
Aligned with a changing market
During my time with Avansya expectations around sweetening have evolved dramatically. Sugar reduction remains a priority for most consumers. At the same time, heightened scrutiny of artificial ingredients, cost pressures and sustainability concerns are reshaping how food and beverage companies think about formulation and sourcing.
In this environment, fermentation-based ingredient sourcing offers a smarter path forward. It minimizes exposure to agricultural volatility, ensures consistent quality and purity at scale, and supports long-term cost stability — all while reducing environmental impact. EverSweet® demonstrates what’s possible, setting a new standard for sweet solutions.
Looking ahead
While I’m proud of what Avansya has achieved so far, I’m even more excited about what comes next.
We will continue to optimize EverSweet® production, driving further efficiency gains while upholding the highest standards of quality and sustainability. But that’s just the beginning. Avansya is actively applying this fermentation technology to additional sweet molecules — extending the same benefits of reliability, consistency, cost stability and environmental performance to a broader portfolio of solutions.
As Oscar retakes the helm, I’m confident in Avansya’s future. With proven technology, a growing commercial footprint, and an innovation pipeline poised to deliver, we are well positioned to shape the next generation of sweetness — for people, for customers and for the planet.
Andrew Ohmes
