4/13/2011 --- Symrise's Consumer Health business unit consolidates its botanical extracts under the umbrella brand Actiplants. The plant extracts contain functional ingredients with health benefits. This allows Symrise to meet growing consumer expectations relating to wellbeing and health.

Consumer’s active lifestyle always competes with the desire for a healthy, balanced diet and that’s why they look for individual solutions with targeted efficacies.

With its understanding of these consumer needs the business unit Consumer Health at Symrise develops authentic and tasty products. Now, it is consolidating its new portfolio under the Actiplants umbrella brand. Amongst others, the biofunctional ingredients can help strengthen the cardiovascular and immune system and ensure mental fitness. These plant-based ingredients may be used in food, dietary supplements and pharmaceuticals.

At present, the scientific work in particular focuses on Actiplants Bilberry, a standardized extract of Vaccinium myrtillus (bilberry). Also, the Greek physician Dioscurides is said to have used the bilberry over 2,000 years ago and later on, Hildegard of Bingen described it in her book Physica. Thanks to its standardized content of at least 25% anthocyanins, Actiplants Bilberry may promote health in several ways: Extracts of Vaccinium myrtillus have anti-oxidant properties, may positively influence ocular health and support the function of the capillaries.

"Our newly created Actiplants umbrella brand for functional plant extracts further expands our competence in Health & Nutrition. It helps us sharpen our profile and strengthen our position as a manufacturer of functional ingredients. Thus, we respond to increasing consumer needs," explains Dirk Bennwitz, Senior Vice President of the Business Unit Consumer Health at Symrise.

Marcus Rudolf Götz, Director Medical Innovation at Symrise, adds: "Symrise applies all its scientific expertise to offer its customers natural functional ingredients that are based on solid scientific research. The perception that 'healthy can't taste good' is outdated. By expanding our competence in the field of functional, plant-based ingredients and combining functionality with our recognized taste competence, we are able to meet the expectations of consumers."