Symrise Forms Scientific Advisory Board for Health and Nutrition

The Scientific Advisory Board for Health and Nutrition is composed of internationally renowned scientists, who advise Symrise during the development of new ingredients for supplements and healthy and functional food products.

The external specialists provide Symrise researchers with support in implementing new scientific data as quickly as possible in actual products, and they also give the researchers support in developing new technologies.
In the Scent & Care division Symrise has already been working successfully for several years with its own Scientific Advisory Board, which advises the Group on the development of new ingredients for cosmetic products.

The members of the Scientific Advisory Board for Health and Nutrition are Prof. Dr. Gerhard Rogler, Professor for Gastroenterology and Hepatology at the UniversitätsSpital in Zurich, Prof. Dr. Christian Barth, long-standing Scientific Director of the German Institute of Human Nutrition (DIfE), as well as Prof. Dr. Ulrich Noehle, independent scientific consultant (previously CEO of Nordzucker and the Director of Nutritional Science, Food Legislation and Quality Management at Nestlé Germany).

“We are very pleased to have won such world-class experts as members of our new advisory board,” commented Dr. Simone Peschke, Head of the Symrise Competence Center for Health & Nutrition. “Their expertise in the areas of medicine, chemistry and nutrition ideally complement each other and will provide valuable stimuli for our research and development work.”

With the founding of the Scientific Advisory Board for Health and Nutrition, Symrise is continuing to expand its health & nutrition strategy as well as its competitive position.

As early as November of last year, the Company established the new global business unit Consumer Health. This unit is specialized exclusively on the development of functional ingredients and flavoring solutions for food supplements and health products. It is supported by the Symrise Competence Center for Health & Nutrition, which continually develops new, innovative biofunctional ingredients on the basis of scientifically proven effects and nutritional-physiological characteristics.

During the development of biofunctional ingredients, Symrise makes use of synergies in the area of flavoring development, for example with regard to the natural raw materials and technologies platforms used.

“In the functional foods and health products segment we are seeing strong growth, which is also having a long-term impact on the innovation pipelines of our customers,” explained Dirk Bennwitz, Senior Vice President of Consumer Health. “Together with our external advisors we aim to identify the nutritional needs of the consumers early on and respond to these with tailor-made products. Our goal is to target highly focused research and product development with the highest possible level of relevance for consumers and customers.”

Additional information on the members:

Prof. Dr. Gerhard Rogler
Prof. Dr. Gerhard Rogler is a professor of gastroenterology and hepatology at the UniversitätsSpital in Zurich. After completing research activities at the University of California in San Diego, with a focus on cellular and molecular medicine, Prof. Dr. Rogler spent four years as a professor of gastroenterology and hepatology at the University of Regensburg. Concurrently to his medical training and activities as a practicing medical professional he also completed a doctorate in philosophy. He is an expert in the area of intestinal metabolism, pharmacokinetics, intestinal inflammation and gastrointestinal physiology.

Prof. Dr. Christian Barth
Prof. Dr. Christian Barth was active as Scientific Director of the German Institute of Human Nutrition (DIfE) for nine years. After completing a degree in medicine in Heidelberg, a postdoctoral qualification in biochemistry and research studies on the subject of lipid metabolism at Rockefeller University in New York, he led a research group with a focus on cholesterol synthesis and lipid metabolism at the University of Munich. Following this, he acted as Director of the Institute for Nutritional Physiology and Biochemistry at the German Federal Institute for Dairy Research (Bundesanstalt für Milchforschung) in Kiel.

Prof. Dr. Ulrich Noehle
Prof. Dr. Ulrich Noehle studied food chemistry at the Technische Universität Berlin. He worked for three years as Head of Product Development at Kraft, before being appointed to the Management Board at Nestlé, Hamburg. Later, Prof. Dr. Noehle became a member of the Nestlé Expert Group for International Food Legislation in Switzerland. After eight years as Director of Nutritional Science, Food Legislation and Quality Management at Nestlé Germany, he was subsequently active as the CEO of Nordzucker for four years. In addition to his current position as an independent and scientific consultant Prof. Dr. Noehle is also a professor of quality management at the Technische Universität Braunschweig.

About Symrise
Symrise is a global supplier of fragrances and flavorings while also manufacturing raw materials and active ingredients for the perfume, cosmetics and food industries.

Its sales of € 1.36 billion in 2009 place the company among the top four in the international flavors and fragrances market. Headquartered in Holzminden, Germany, Symrise is represented in over 35 countries in Europe, Asia, the United States and Latin America.

Used by manufacturers of perfumes, cosmetics and foods, our products are an inseparable part of daily life. At Symrise we combine an awareness of consumer trends with cutting-edge technologies, focusing on innovative fashion and lifestyle products that have additional practical value for the consumer. Symrise – always inspiring more

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