12 Nov 2018 --- DSM’s sweeteners joint venture with Cargill (Avansya), which was announced last Thursday, is “a match made in heaven,” that combines DSM’s fermentation knowledge, with Cargill’s application know-how within this dynamic sector to offer reliability, consistency and affordability in supply. The upscaling of production for fermentation-based Reb-M & Reb D products will take stevia uptake to a new level, whereby the volume of these products will overtake that of the more traditional plant-sourced high-intensity sweeteners. This is according to DSM Food Specialties President, Patrick Niels, who is confident on the venture, despite the apparent paradox of creating an ingredient that has mainly been positioned as coming from a leaf through a fermentation process, from raw materials such as dextrose.