Press

  • Teawolf "Adopts" Guayusa under Agreement with American Botanical Council

    AUSTIN, Texas, Oct. 6, 2015 /PRNewswire-USNewswire/

    The nonprofit American Botanical Council (ABC) is honored to announce that natural ingredients manufacturer Teawolf has adopted the caffeine-rich South American herb guayusa through ABC's Adopt-an-Herb Program.

    Teawolf's three-year commitment helps ABC keep its HerbMedPro™ database up to date with the latest scientific and clinical research on guayusa, a caffeine-containing member of the holly family. HerbMedPro is an interactive and comprehensive database available on ABC's website that provides access to important scientific and clinical research data underlying the use of approximately 250 herbs and their effects on human health.

    "This herb is becoming increasingly popular in the specialty herbal tea market in the past few years," said ABC Founder and Executive Director Mark Blumenthal. "ABC is pleased that Teawolf has joined the growing family of companies participating in the ABC Adopt-an-Herb Program. We appreciate Teawolf's commitment to ensuring that ABC has the resources to keep up with scientific research papers on guayusa in ABC's information-rich HerbMedPro database."

  • Nutrional Outlook - Ingredient Spotlight: Hibiscus

    Terry R. Lack, December 2013

    An ancient flower blossoms into a valued ingredient.

    Download PDF
  • Dairy Foods- Showcase Teawolf

    September 2013

    At this year’s IFT, Teawolf highlighted its concentrated hibiscus extracts in both liquid and powder bulk formats. The line caters to virtually every food and beverage application in products such as energy drinks, smoothies, ice creams, sorbets and iced teas. The deep, rich, al-natural burgundy-red color is a key attribute, frequently used as a natural colorant. Hibiscus, with its all-natural, non-GMO, gluten-free and caffeine-free profile, is suitable for processors needing a clean label. 973-575-4600 www.teawolf.com

    Download PDF
  • Food Technology - Ingredients Set Foundation for Product Development

    September 2013

    There was no lack of ingredient innovation at the IFT Food Expo® as exhibitors showcased ingredients to solve functionality challenges and provide added health benefits.

    The Versatility of Hibiscus

    The hibiscus is a beautiful, brightly colored flower that evokes images of a tropical island. Dried petals can be steeped in tea, resulting in a tart flavor. At one point, cutting-edge culinary professionals began to use hibiscus as a flavoring and coloring ingredient. Then, food formulators began to use hibiscus ingredients in food and beverage formulations. It is one of those on-trend ingredients, along with other floral flavors, seen in beverages like tea and in baked good, confections, and ice cream, remarked Greg Robertson, President, Teawolf, Pine Brook, N.J. (www.teawolf.com). The company offers liquid hibiscus extracts and spray-dried powders, which have a rich red hue that can be used as a natural alternative to artificially derived colorings.

    Tea is one of the most popular beverages that features hibiscus flavor. Teawolf also focused on its extensive line of tea extracts and distillates from back and green tea, oolong tea, white tea, Darjeeling, gyokuro, math, rooibos, tisanes, herbal teas, and more. Tea is the second-most-consumed beverage after water around the world. Market research has shown that consumers will continue to choose tea for its health benefits and variety of flavors, and Robertson said that Teawolf is prepared to help product developers meet the growing demand. What makes these tea ingredients exciting is that they can be used in more than just beverages since there are growing numbers of non-beverage food products that use tea as a flavoring, added Robertson.

    Download PDF
  • Perfumer & Flavorist - Raw Material Bulletin

    August 1, 2013

    Teawolf offers hibiscus concentrated extract, which is a dark red viscous liquid. This ingredient, which comprises filtered water and extractives of hibiscus, should be mixed well before use and has a shelf life of three months in the original sealed container under stated storage conditions. www.teawolf.com

    Download PDF
  • Food Business News - Seeking New Sources of Energy Ingredients

    Donna Berry, August 1, 2013

    Twenty-five years ago consumers typically turned to a cup of sugar-sweetened espresso when they wanted a quick boost. But when Starbucks became trendy in the mid-90s, transforming coffee’s functional role from a wake-me-up beverage to a social drink, Red Bull charged into the United States and created a new beverage category that continues to evolve.

    The energy drinks and shots market is one of the most dynamic beverage categories within the non-alcoholic beverage industry. Total U.S. sales exceeded $12.5 billion in 2012, with sales growing 60% from 2008 to 2012, according to the report Energy Drinks and Shots: Market Trends in the U.S. from Packaged Facts, Rockville, Md.

    During this time, the category progressed from tall, sleek cans to shot-style bottles, and today it encompasses all shaped and sized containers. Product formulations continue to evolve, as energy is something all adults crave, not just college students cramming for finals and night club patrons.

    The demand for greater diversity in energy beverages has many formulators looking for alternate sources of energy, besides caffeine and sugar. The most significant trend is the growing category of clean energy drinks, many of which are touting the use of plant extracts that are natural sources of caffeine and other energy-boosting ingredients.

    Getting a boost

    There are two distinct concepts that define how we think about mental energy, according to DSM Nutritional Products L.L.C., Parsippany, N.J.

    “Our brain cells need fuel to support our thought processes, and we also identify with a feeling of being awake and energetic,” said Deshanie Rai, senior scientific leader for DSM. “Both concepts have a good scientific rationale and are supported by a host of nutritional ingredients that contribute to mental energy.”

    Although the brain is only about 2% of the body’s weight, it consumes about 20% of the body’s total energy, said Ms. Rai. Glucose is the simplest and the favored calorie (energy)-providing carbohydrate of nerve cells.

    “And caffeine is a universally recognized stimulant that boosts reaction speed and enhances alertness,” Ms. Rai said. “About 80% of the energy used in the brain is related to the brain’s signaling processes.”

    It is these processes that have product formulators exploring ingredients beyond carbohydrates and caffeine. For example, ginkgo biloba is recognized for improving alertness and cognitive speed while ginseng is known for improving mood and the ability to complete cognitive tasks. Coenzyme Q10 and B vitamins don’t contribute energy, per se, but they support energy generation at the cellular level.

    Despite issues concerning the safety of energy drinks, in particular the frequency of consumption by young consumers and the large doses of caffeine they are ingesting, the category is experiencing an influx of new players, and at the same time the original marketers are adding new products to their line-up.

    Earlier this year, The Hain Celestial Group Inc., Melville, N.Y., rolled out Enerji Green Tea Energy Shots, which are powered by green tea’s inherent caffeine. The beverages also are enhanced with B vitamins and ginseng.

    Xyience, Las Vegas, marketers of sugar-free and zero-calorie Xenergy drinks, recently added “plus” products, including Xenergy + True Hydration, Xenergy + Tea, and Xenergy + Lemonade, to the product line. Since the beverages are sugar-free, carbohydrates are not a source of energy in any of the beverages. The drinks include a proprietary blend of B vitamins, caffeine and ginseng, along with other functional ingredients recognized for contributing to mental energy, including D-glucuronolactone, guarana, inositol, L-carnitine and taurine.

    Next generation ingredients

    At the Institute of Food Technologists annual meeting and food exposition, held July 13-16 in Chicago, a number of ingredient suppliers showcased next-generation energy beverages that included more than a dose of caffeine.

    For example, BASF Corp., Florham Park, N.J., featured a low-calorie tropical drink containing three of the company’s energizing ingredients: caffeine and vitamins B5 and B12. DSM sampled 2-oz Energy Plus! Shots made with a premix containing ingredients such as B vitamins, caffeine, taurine, D-glucuronolactone and L-tyrosine.

    Caffeine may be added indirectly through the use of ingredients that are inherent sources of the stimulant.

    “We are the only supplier of guayusa extract, which contains two all-natural stimulants: caffeine and theobromine,” said Greg Robertson, president and founder of Teawolf, Pine Brook, N.J. “When the two stimulants are consumed together, one experiences a balanced energy without any jitters, crash or jolted buzz.”

    The extract comes from the leaves of the guayusa plant, which is an Amazonian tree of the holly genus and native to the Ecuadorian Rainforest. Natives have long dried the leaves and brewed them much like traditional tea.

    It is the lack of tannins that allows for a smooth, clean-tasting beverage, said Tyler Gage, co-founder and co-chief executive officer of Runa L.L.C., Brooklyn, N.Y., which markets two lines of energy drinks based on guayusa extract. Runa sources the guayusa leaves and supplies them to Teawolf to make the extract.

    The ready-to-drink Runa Focused Energy line has been on the market since early 2012. The formula is simple: guayusa extract combined with carbonated water, citric acid, natural flavors and sweetener. There is an unsweetened, zero-calorie version, as well as a variety sweetened slightly with organic cane sugar that contains 50 calories.

    Recently the company introduced 8.4-oz sleek cans of Runa Clean Energy. The formulation is basically a concentrated version of the bottled line.

    “One can of Runa Clean Energy has 50% more caffeine than a Red Bull, 650 mg of polyphenol antioxidants and a clean, smooth taste — all from brewed leaves, not a lab,” said Dan MacCombie, the company’s other co-founder and co-c.e.o. “It provides you with clean energy. It puts you in the right state of mind to actively appreciate and love everything you do. We like to call it ‘the energy drink for people who don’t drink energy drinks.’”

    Quercetin is another emerging clean-energy ingredient. It is a natural polyphenolic antioxidant flavonoid that was granted GRAS (Generally Recognized as Safe) status by the Food and Drug Administration in early 2011.

    Foster City, Calif.-based The FRS Co. markets FRS Healthy Protein, which is fueled by a patented blend of quercetin and essential vitamins. Each 12-oz bottle delivers 20 grams of whey protein isolate, 7 grams of dietary fiber, 325 mg of quercetin, 85 mg of green tea catechins and seven essential vitamins.

    At the I.F.T., Naturex, South Hackensack, N.J., showcased some of its energizing ingredients — ginseng, guarana and maca — in a variety of delivery vehicles, including beverage, drink mix and chews. Maca, a tuber, contains high amounts of minerals, vitamins, especially those in the B family, enzymes and all of the essential amino acids. Maca root is known to stimulate and nourish the hypothalamus and pituitary glands and is known to provide energy in the form of improved libido.

    The theme at Morris Plains, N.J.-based Beneo Inc.’s exhibit during the I.F.T. show was “smart energy management.” The company showcased how its specialty carbohydrates and prebiotic fibers address weight management from an energy perspective.

    “The key to a sustainable and healthy weight is to keep the balance between calorie intake and energy output,” said Joseph O’Neill, president and general manager.

    Beneo offers an ingredient that provides a sustained source of energy.

    “Isomaltulose is derived from sugar beets,” Mr. O’Neill said. “It is a fully digested carbohydrate, but it is digested more slowly than other sweeteners, resulting in a full supply of energy from glucose over a longer period of time. Being low-glycemic, it releases energy the balanced way without sudden peaks and drops of the blood glucose level.”

    Isomaltulose also has been shown to promote the body’s own fat oxidation. This means that it increases the ratio of energy derived from fat relative to the total amount of required energy while active, leaving carbohydrate stores available for longer. Furthermore, it is the first fully digestible tooth-friendly carbohydrate.

    Nth Degree Innovations Inc., Milltown, N.J., uses isomaltulose in Nth Degree Low Gi Performance Drinks. In addition to providing a sustained source of carbohydrates, the drinks are fortified with B vitamins.

    Ribose, a naturally occurring sugar made in the body from glucose, also accentuates the body’s natural process of energy synthesis. Marketed by Bioenergy Life Science Inc., Minneapolis, ribose helps to reduce the loss of energy during stress and accelerates energy and tissue recovery. Through this action, ribose helps muscles regenerate lost energy and potentially minimizes any physiological consequences of this energy depletion situation.

    Full Throttle, an energy drink produced by The Coca-Cola Co., Atlanta, through its Fuze Beverage business unit, has long used ribose, along with caffeine and vitamin B3, to deliver energy to consumers.

    David Sprinkle, research director for Packaged Facts, believes energy drinks will continue to evolve as different consumer segments discover the quick boost the beverages provide.

    Download PDF
  • GlobalFoodMate.com - Teawolf, Leaf produce adaptogenic beverage formulas

    July 24, 2013

    Teawolf joined forces with Lera Global, Inc., (LGI) to expand on adaptogen-based beverage formulas. Adaptogens are natural substances found in specific plants and herbs, which are known to increase energy and resilience to stressors.

    The companies’ newly developed functional beverages combine antioxidants from natural tea, coffee, juice and cocoa extracts with the beneficial properties of adaptogens.

    Teawolf and LGI offer a combination of 10 natural adaptogenic herbs and natural antioxidants prepared using a proprietary co-extraction process, which increases the blend’s effectiveness by 5.5 times. The formula can help reduce stress by lowering cortisol levels, increase physical endurance, improve mental acuity, increase ability to concentrate and increase overall energy.

    In previous clinical studies, Lera adaptogens reduced cortisol levels by an average of 26% in study subjects. In another follow-up clinical study, results showed that the Lera blend decreased cortisol levels of subjects by 40.2%. In addition, over 3,000 scientific studies support the health benefits of the herbal adaptogens contained in Lera.

    “Our functional beverages target the key areas of stress, sustained energy, improved cognition, digestion and sleep,” said Michael Dowling, CEO of LGI. “Customized formulas can also be developed to meet clients’ specific needs and product requirements.”

    Download PDF
  • NutritionalOutlook.com - IFT 2013 Review: Hibiscuis

    July 24, 2013

    Teawolf (Pine Brook, NJ) has only been in business since 2008, but the botanical specialist is already gaining notice as a leading hibiscus supplier. The red flowering plant was a focus of Teawolf’s promotions at July’s IFT Food Expo in Chicago.

    Hibiscus can impart tart flavor and rich red color to a variety of products, especially beverages. But it can also serve as an acidulant, replacing less clean-label ingredients such as citric acid. These multiple uses for hibiscus make its premium price worth considering.

    Sourced from Western Africa, Teawolf’s hibiscus ingredients are available in liquid and powder form, and they can be used for teas, ice creams, drink mixes, dietary supplements, and numerous other products. Each form if kosher, and organic and fair trade certifications are available.

    Download PDF
  • FoodBev.com - Teawolf and Lera Global expand on adaptogen-based beverage formulas

    Shaun Weston, July 24, 2013

    Teawolf has joined forces with Lera Global to expand on adaptogen-based beverage formulas. Adaptogens are natural substances found in specific plants and herbs, known for their innate ability to increase energy and resilience to stressors.

    Together, the companies’ newly developed functional beverages combine the antioxidant-rich nutrients of natural tea, coffee, juice and cocoa extracts with the beneficial and health-enhancing properties of adaptogens, delivering a powerful result.

    Teawolf and LGI offer a combination of 10 natural adaptogenic herbs and natural antioxidants prepared using a proprietary co-extraction process, which increases the blend’s effectiveness 5.5 times over that of a simple combination of the same herbs. The formula has been shown to help reduce stress by lowering cortisol levels, increase physical endurance, improve mental acuity, increase ability to concentrate and increase overall energy.

    “Teawolf is thrilled to be collaborating with Lera Global to bring quality adaptogen-based functional beverages to the market,” said Greg Robertson, president and founder of Teawolf. “Today’s consumers are looking for healthier alternatives that fulfil multiple needs and LGI is a true expert in this area.”

    Lera adaptogens have been clinically proven in a placebo-controlled, double blind, crossover-controlled study to reduce cortisol levels by an average of 26%. In a larger follow-up clinical study, results showed that the Lera blend decreased the cortisol levels of the subjects by 40.2%. In addition, over 3,000 scientific studies support the health benefits of the herbal adaptogens contained in Lera.

    “Our functional beverages target the key areas of stress, sustained energy, improved cognition, digestion and sleep,” said Michael Dowling, CEO of Lera Global Inc. “Customised formulas can also be developed to meet clients' specific needs and product requirements.”

    Download PDF
  • FoodProductDesign.com - Teawolf, Lera Produce Adaptogenic Beverages

    July 24, 2013

    PINE BROOK, N.J.—Teawolf joined forces with Lera Global, Inc., (LGI) to expand on adaptogen-based beverage formulas. Adaptogens are natural substances found in specific plants and herbs, which are known to increase energy and resilience to stressors.

    The companies’ newly developed functional beverages combine antioxidants from natural tea, coffee, juice and cocoa extracts with the beneficial properties of adaptogens.

    Teawolf and LGI offer a combination of 10 natural adaptogenic herbs and natural antioxidants prepared using a proprietary co-extraction process, which increases the blend’s effectiveness by 5.5 times. The formula can help reduce stress by lowering cortisol levels, increase physical endurance, improve mental acuity, increase ability to concentrate and increase overall energy.

    In previous clinical studies, Lera adaptogens reduced cortisol levels by an average of 26% in study subjects. In another follow-up clinical study, results showed that the Lera blend decreased cortisol levels of subjects by 40.2%. In addition, over 3,000 scientific studies support the health benefits of the herbal adaptogens contained in Lera.

    “Our functional beverages target the key areas of stress, sustained energy, improved cognition, digestion and sleep,” said Michael Dowling, CEO of LGI. “Customized formulas can also be developed to meet clients' specific needs and product requirements.”

    Download PDF
  • Teawolf and Lera Global expand on adaptogen-based beverage formulas

    Shaun Westonon: July 24, 2013

    Together, the companies’ newly developed functional beverages combine the antioxidant-rich nutrients of natural tea, coffee, juice and cocoa extracts with the beneficial and health-enhancing properties of adaptogens, delivering a powerful result.

    Teawolf and LGI offer a combination of 10 natural adaptogenic herbs and natural antioxidants prepared using a proprietary co-extraction process, which increases the blend’s effectiveness 5.5 times over that of a simple combination of the same herbs. The formula has been shown to help reduce stress by lowering cortisol levels, increase physical endurance, improve mental acuity, increase ability to concentrate and increase overall energy.

    “Teawolf is thrilled to be collaborating with Lera Global to bring quality adaptogen-based functional beverages to the market,” said Greg Robertson, president and founder of Teawolf. “Today’s consumers are looking for healthier alternatives that fulfil multiple needs and LGI is a true expert in this area.”

    Lera adaptogens have been clinically proven in a placebo-controlled, double blind, crossover-controlled study to reduce cortisol levels by an average of 26%. In a larger follow-up clinical study, results showed that the Lera blend decreased the cortisol levels of the subjects by 40.2%. In addition, over 3,000 scientific studies support the health benefits of the herbal adaptogens contained in Lera.

    “Our functional beverages target the key areas of stress, sustained energy, improved cognition, digestion and sleep,” said Michael Dowling, CEO of Lera Global Inc. “Customised formulas can also be developed to meet clients’ specific needs and product requirements.”

  • Nutrional Outlook - Ingredient Spotlight: Hibiscus

    July 23, 2013

    Teawolf joined forces with Lera Global, Inc., (LGI) to expand on adaptogen-based beverage formulas. Adaptogens are natural substances found in specific plants and herbs, which are known to increase energy and resilience to stressors.

    The companies' newly developed functional beverages combine antioxidants from natural tea, coffee, juice and cocoa extracts with the beneficial properties of adaptogens.

    Teawolf and LGI offer a combination of 10 natural adaptogenic herbs and natural antioxidants prepared using a proprietary co-extraction process, which increases the blend's effectiveness by 5.5 times. The formula can help reduce stress by lowering cortisol levels, increase physical endurance, improve mental acuity, increase ability to concentrate and increase overall energy.

    In previous clinical studies, Lera adaptogens reduced cortisol levels by an average of 26% in study subjects. In another follow-up clinical study, results showed that the Lera blend decreased cortisol levels of subjects by 40.2%. In addition, over 3,000 scientific studies support the health benefits of the herbal adaptogens contained in Lera.

    "Our functional beverages target the key areas of stress, sustained energy, improved cognition, digestion and sleep," said Michael Dowling, CEO of LGI. "Customized formulas can also be developed to meet clients' specific needs and product requirements."

  • PerfumerFlavorist.com - Teawolf, Lera Develop Stress-Reduction Functional Beverage Formulas

    July 23, 2013

    Teawolf has joined forces with Lera Global Inc. (LGI) to expand on functional beverage formulas based on adaptogens, which are natural substances found in specific plants and herbs, known for their innate ability to increase energy and resilience to stressors.

    “Today’s consumers are looking for healthier alternatives that fulfill multiple needs and LGI is a true expert in this area,&rdqup; said Greg Robertson, Teawolf’s president and founder.  

    Teawolf and LGI are utilizing a combination of 10 natural adaptogenic herbs as well as natural antioxidants such as natural tea, juice and cocoa extracts, prepared using a proprietary co-extraction process, which increases the blend's effectiveness 5.5 times over that of a simple combination of the same herbs. The formula has been shown to help reduce stress by lowering cortisol levels, increase physical endurance, improve mental acuity, increase ability to concentrate and increase overall energy.

    The companies said Lera adaptogens have been clinically proven in a placebo controlled, double blind, cross-over controlled study to reduce cortisol levels by an average of 26%. In a larger follow-up clinical study, the companies said results showed that the Lera blend decreased the cortisol levels of the subjects by 40.2%. In addition, over 3,000 scientific studies support the health benefits of the herbal adaptogens contained in Lera.

    “Our functional beverages target the key areas of stress, sustained energy, improved cognition, digestion and sleep,” said Michael Dowling, CEO of Lera Global Inc. “Customized formulas can also be developed to meet clients’ specific needs and product requirements.”

    Download PDF
  • BeverageWorld.com - A Spot of Tea

    Jennifer Cirillo, July 10, 2013

    At a time when healthful eating and drinking seems to be more top of mind than ever, tea has maintained its popularity with consumers offering a more flavorful alternative to water while being less caloric than soft drinks.

    Teas' good-for-you properties, such as antioxidants and polyphenols, also have helped the category attract a health lifestyle consumer. And for those looking for a little caffeine boost, tea has that too. According to Mintel, the RTD tea market is forecast to reach $8.3 billion by 2014 in the U.S. and 44 percent of consumers say they plan on drinking more healthful beverages, such as those that are natural, have lower calories and are less sweet.

    Working with tea flavors and extracts in beverages can be challenging with powders creating dusting and sometimes off tea flavors developing due to contact with light or over brewing.

    Beverage ingredient companies continue to formulate solutions that find that right balance of flavor and sweetness with the aim of eliminating the challenges associated with formulating tea drinks.

    Amelia Bay's John Crandall, VP sales and marketing, says, "Beverage manufactures and private label brands have moved to brewed liquid tea extracts due to their ease of use and their superior results once in solution."  

    Amelia Bay offers a range of tea products including liquid tea extracts and concentrated liquid brewed tea solids that don't require the need for caramel coloring or kettle brewing. The liquid extracts are an ideal alternative to instant tea poders, Crandall says.

    "Instant tea powders can cause clouding and sedimentation as well as off flavors, and are difficult to work with due to dust and mess," he explains.  

    The flavor trends within the tea category mirror those that the industry is seeing across all categories—the use of culinary ingredients and mature flavor profiles. "We are seeing trends in tea that include a spicy or exotic component to a green or white tea," says Brandon Olson, director of research and development for Prinova USA. "We've seen requests for tea powders and these exotic flavors, usually natural." Prinova works with Teawolf, an international leader in natural ingredients for the beverage market, to offer liquid tea distillate for green, black, white and oolong teas. The portfolio of products provides a natural tea profile and a liquid tea extract that includes the polyphenols that give tea its antioxidant properties.  

    BI Nutraceuticals recently introduced a new tea product—an antioxidant tea with polyphenols from its green tea extract and ginger extract in a carrot juice.

    "People are drinking teas and green teas for the antioxidant properties for the polyphenols," notes Randal Kreienbrink, BI's director of Marketing. BI is targeting anyone who is looking for beverages with antioxidants, polyphenols and vitamins, but Kreienbrink says that the company is specifically targeting baby boomers that are looking for those types of benefits from their beverages.

    Tea also is being used in energy products for a healthy and natural boost. Among the tea solutions at Wild, the company is offering a number of products that play into the current trend of tea plus hydration. Beverage options include: Peach Mango White Tea Coconut Water, Blackberry Coconut Water Black Tea and Natural Diet Strawberry Lemonade Green Tea.

    Wild's tea distillates are translucent making them ideal for "water white" applications and its extract and concentrates have a "clean label" contributing genuine flavor and mouth feel of freshly brewed tea, the company says. "Hybrids with other beverage formats such as juice and tea combinations, tea and dairy combinations, sparkling teas, and teas specifically developed for kids are becoming more popular," says Jessica Jones-Dille, associate director of marketing for Wild Flavors, Inc. Classic teas including black and green teas remain popular, she adds while white tea still enjoys success and is often paired with fruit flavors.

    Download PDF
  • Food Technology - Botanicals, extracts add dimension

    June 1, 2013

    Botanicals, extracts add dimension Teawold provides all-natural, premium botanicals, extracts, and distillates, including exotic signature teas, vanilla, and cocoa. The company focuses on advanced technology and new innovations to provide its food and beverage customers unique, high-quality ingredients. Teawolf recently doubled the size of its state-of-the-art manufacturing facility in New Jersey, and it plans additional expansion this year. Teawolf, www.teawolf.com, Booth 3835

    Download PDF
  • Medical Daily - Black Tea Can Help Lower Blood Pressure

    April 4, 2013

    High blood pressure, also known as hypertension, can often end with deadly consequences; however people rarely show symptoms of having it. This has earned the disease its nickname "The Silent Killer." Variations in blood pressure can be a more serious indication that there's something wrong with the cardiovascular system. A sudden fluctuation in blood pressure can be an early warning sign of a stroke or even heart disease. An article published in the American Journal of Clinical Nutrition claims drinking black tea Creative Commons can substantially reduce the rate of blood pressure variation. Scientists are confident that there is an ingredient in black tea — and not caffeine — can positively affect rapid changes in blood pressure. The difference between black tea and other types of tea like white and green is that black is more oxidized, a result of the leaves having been aged longer. In the past black tea has been shown to improve mental alertness, prevent Parkinson's disease, and relieve hardening arteries.

    To test black tea's effect on blood pressure, an Australian research team conducted an experiment involving 111 men and women who showed signs of prehypertension. Participants were asked to drink three cups of black tea a day than had their blood pressure monitored three times in the span of six months.

    The results of the study showed that drinking three cups of black tea a day altered blood pressure variation by about 10 percent. The effects of drinking black tea were noticeable after the first day and continued over the course of the six months.

    Bouts of high blood pressure could be a result of a number of different risk factors including obesity, diabetes, smoking, a high cholesterol diet and lack of exercise. In addition to drinking black tea, experts urge anyone with signs of hypertension or prehypertension to have their blood pressure tested by a physician. Individuals should also maintain a healthy diet, avoid stressful situation,s and limit alcohol and salt consumption. This study was published in the April 3 edition of the American Society for Nutrition's online journal The American Journal of Clinical Nutrition.

    Download PDF
  • Dairy Foods - Using Coffee and Teas as Ingredients

    April 4, 2013
    Millions of Americans can't be wrong. And what is it that we are not wrong about? Our choice in beverages, that’s what. According to "Coffee and Tea Foodservice Trends in the US" (a report from Packaged Facts), fully 183 million Americans enjoy their regular infusions of java and 173.4 million take tea.

    What makes tea and coffee so exciting for the dairy crowd is not just their popularity as drinks, but their potential as ingredients in everything from fanciful bubble teas to matcha frozen yogurt and espresso ice cream. We convened a virtual roundtable of suppliers (see box) who talked about trends, flavor science, nutrition news and innovations.

    Dairy Foods: We’re dairy processors here. Why should we care about tea and coffee?

    John Wilson: Dairies have processing and distribution channels already in place through their fluid milk channel. This makes dairies particularly well suited to entering the coffee and tea market.

    Jessica Jones-Dille: Many dairies also produce coffee and tea products, both in single-serve and multi-serve packaging. Consumers continue to desire varied choices for both at-home and on-the-go beverage consumption, so being able to offer more versions of these products — especially flavored and even vitamin fortified — will be important to shoppers.

    Marc Andros: Most coffee drinkers use some form of dairy to modify their coffee. In addition, milkbased beverages are continuing to grow in popularity. This has led to a younger demographic drinking milk-based coffee beverages, as well as to a widening of the traditional demographic beyond regular coffee drinkers. And RTD [ready-to-drink] coffee beverages, in which the primary ingredient is milk, are becoming a popular, alternative in-home beverage.

    Dairy Foods: Beverages are getting a lot of attention. But where else are we seeing tea and coffee, besides in people's mugs, cups and bottles?

    Greg Robertson: Teas and coffees are flavoring spoonable and drinkable yogurts and healthy smoothies, ice creams, gelatos, dips and spreadable cheeses and, in their most exotic expressions, dairy-based sauces and soups.

    Peggy Pellichero: I have seen frozen desserts, ice creams and cheesecake desserts using teas and fruits, or coffee and chocolate combinations.

    Heather Biehl:Some product examples include energy beverages, smoothies, yogurts, juice drinks, shots, enhanced waters, nutritional bars, gummies/pectins, effervescent tablets and dry drink mixes.

    Paulette Haber: Tea has also entered the spirits and cocktail sector of the beverage market. But now we see tea migrating to many food categories. Tea flavors have long been featured in ice cream. We are now seeing tea flavors in items from green tea breath mints to chocolate candies. Other applications for tea flavors include sorbet and frozen novelties.

    Dairy Foods: Before we dive deeper into flavor trends, help us understand the factors that influence tea and coffee flavor in the first place.

    Steve Wolf: First are agricultural conditions, which include issues such as weather conditions throughout the growing season and the altitude of a particular farm or plantation. Second is the postharvest processing, as both tea and coffee undergo a fermentation step after being harvested. Differences in fermentation methods are what differentiate green tea and black tea, as the leaves are sourced from the same plant variety.

    Youngmok Kim: There are four different kinds of real tea: white tea, green tea, oolong tea and black tea. They all come from one tea leaf, but they are different because their processing method is different. Green tea is immediately dried after harvest, so green tea contains more caffeine. Black tea is fermented after harvest, so during fermentation, the caffeine levels decline, which is why black tea contains less caffeine.

    Kevin Goodner: But when we talk about tea fermentation that does not mean a microbiological fermentation. It’s an oxidative process that's termed "fermentation."

    Ana Gumabon: Bean or leaf variety has a big effect on flavor. For example, depending on desired flavor, manufacturers using coffee will specify the variety of coffee bean and whether a pure variety or combination is preferred for the application. Coffee and tea experts know that the aromatic profiles not only depend on the varieties of the bean or leaf, but also where these are grown.

    Stacy DeMars: We can create a multitude of flavors using coffee beans and tea leaves not only by changing the bean or tea cultivar blend but by changing roasting conditions for coffee or fermentation conditions for tea, the extraction techniques, temperature, solvent and grind size.

    Dairy Foods: That’s a really complex interaction of provenance and process. So how is this playing out in tea and coffee trends?

    Douglas Rash: At the high end of the market, customers are looking for more exotic and rare origins of tea and coffee, especially those with an appealing back story related to fair trade, organic production [and] green sustainability. In the mainstream, there is clearly demand for higher quality in the beverages that people drink every day. The success of Starbucks and others has led coffee drinkers to demand more boldly roasted coffees; this tends to erase the flavor subtleties associated with origin.

    Dairy Foods: What other new blends or types of tea and coffee are consumers seeking?

    Paul Altaffer: Tulsi tea — also known as holy basil — is an important ayurvedic tea from India similar in therapeutic affects to ginseng tea but with a desirable flavor. Honeybush from Africa is a sister of rooibos but sweeter. Hibscus tea is popular in Central America and also has known health benefits. Popular South American teas include yerba mate and guayusa — same genus as yerba mate, different species. Both contain naturally occurring caffeine.

    Dairy Foods: Of course, the one tea/coffee trend we haven’t mentioned yet is the 1,000-pound gorilla: health and wellness. How big a factor is it in the drinks’ popularity?

    John Harper Crandall: Recently, consumers searching for simple ways to improve their diets have been eliminating soft drinks, but still search for refreshment and taste satisfaction. Coffee and especially tea-based beverages are perceived as natural and healthy, and both market segments have been growing steadily as consumers make the switch. Antioxidants, hydration, replenishment: people already connect these words with tea, so just having the word "tea" on the label adds an air of healthy to the product.

    Angela Lantman: Tea is continuing the trend of being healthier than carbonated sodas, with typically less sugar and the benefit of antioxidants and polyphenols. It’s not necessarily a new trend, but it's certainly continuing to move in that direction.

    DeMars: There have been numerous studies showing how coffee provides healthful benefits and can aid in weight loss and reduce the risk of diseases including diabetes, Parkinson’s and colon cancer. Green tea is the least processed and thus provides the most antioxidant polyphenols. Green tea drinkers appear to have lower risk for a wide range of diseases, from simple bacterial or viral infections to chronic degenerative conditions including cardiovascular disease, cancer, stroke, periodontal disease and osteoporosis.

    Biehl: Both tea and coffee have similar constituents, with the main health benefits coming from polyphenols and caffeine. Tea polyphenols include catechins like epigallocatechin gallate, or EGCG, which are most commonly studied for their cholesterol-reduction and weight-management benefits. Tea also contains many free amino acids like theanine. Coffee contains polyphenols such as chlorogenic acids that are most recently studied for their effects on diabetes and metabolic syndrome.

    And for coffee, who can ignore the recent buzz about the benefits green coffee has on weight loss?

    The most interesting finding to me regarding tea is its benefit for dental health. There have been some studies showing that consuming tea is associated with reduced cavities. Polyphenols in tea also help to destroy bacteria in the mouth that cause bad breath, gum disease and tooth decay.

    Dairy Foods: So if we want to incorporate these health benefits — along with the tea and coffee themselves — into dairy products, what are some of the challenges we face?

    Lantman: One of the challenges we face especially is astringency. Yet you often don't want to use sugar to cover up that astringency. Finding the right flavor balance involves a little bit of science and a little playing around, like you would do in your own kitchen. You would look more toward sweet flavors — vanilla, caramel, things like that. But citrus notes can actually enhance the astringency. Tea and coffee also typically taste better at a slightly higher pH: between 4 and 5. So they complement milk-based products like ice creams, but tea and coffee tend to get a little fruity and have some offnotes when you put them in yogurt or a very acidic environment.

    Markus Eckert: Coffee’s taste and flavor are on the bitter, sour and phenolic side of the spectrum, so sweet brown flavors like caramel, vanilla and chocolate (but also phenolic and smoky pyrazine flavors such as nut flavors, tea, smoke, barbecue, et cetera) work well with coffee.

    Dairy Foods: What ingredient options do dairy manufacturers have for incorporating tea and coffee into their products?

    Biehl: There are some excellent beverage delivery systems for tea and coffee ingredients. Extraction technology can isolate the healthy components from tea and coffee and leave behind any undesirable insoluble material and flavor. And having tea and coffee's health benefits without tasting like tea and coffee allows for broader application use. Taste modifiers also work well for masking bitterness and astringency often associated with tea and coffee.

    Gumabon: Coffee and tea can easily be added to dairy products in various forms: powder, liquid extract, crushed dried leaves and as a sweetened concentrated base. Normally, tea or coffee solids are derived by aqueous extraction and then dried. Both cold and hot water-soluble powders are available. Liquid extracts are normally extracted using hot water. The time and temperature that the tea or coffee solids are exposed to will affect the final flavor. This liquid form is advantageous for easy dispersion and dilution.

    The tea or coffee ingredient in powdered or extract form can then be put into a sweetened and/or stabilized blend. A sweetened base is an easier way of incorporating coffee or tea ingredients. The base can be formulated to be thin or thick depending on the application and can have additional coffee or tea flavors or essences to enhance the overall flavor. A sweetened base can also provide a buffering effect when added to high-acid dairy products such as yogurt.

    Wolf: For traditional RTD teas, [a unitized tea blend] contains instant tea powder and flavors, and often everything else a dairy processor will need, with the exception of water and sweeteners. This allows the tea ingredients to be stored at room temperature, and insures a consistent and microbiologically safe ingredient. It also contains tea solids with some of the non-volatile tea components necessary for true tea impact.

    Dairy Foods: What tips can you share for working with these ingredients and achieving optimum stability — of the flavor, the health benefits and the entire product?

    Gumabon: Powder needs to be incorporated under high agitation or premixed with water (if watersoluble) or with a high-solids ingredient such as sugar to prevent caking. A liquid coffee or tea extract will probably be easier to work with. Dehydrated crushed tea leaves will probably be harder to incorporate into dairy products without affecting texture and appearance undesirably.

    Jeff Foss: The acidity that these ingredients bring can lower the pH of the dairy product and cause flocculation under high heat. Therefore, the product must be buffered. Additionally, emulsions can break in some processing conditions causing cream ringing in the end product. Gums, pH sequestering agents and good homogenization practices can help overcome processing challenges.

    Marie Cummings: Coffee affects the stability of a dairy beverage, and it is suggested to use potassium citrate as a buffer to prevent the protein from denaturing during the heating process.

    Biehl: It’s important to mention that there have been studies looking at tea and milk interactions. Large-molecular-weight polyphenols such as catechins present in tea can bind with protein found in milk. This binding may affect their functionality and bioavailability. Research is not conclusive, but the point deserves further exploration.

    Dairy Foods: In the end, what’s the key to developing and producing a really stellar tea or coffee product?

    Scott Geringer: An advantage of using real tea and coffee extracts in dairy is the ability to label the flavor ingredient "brewed." The brewed descriptor has resonance with consumers. From a product sensory standpoint, using real tea and coffee provides for the optimal aroma delivery system.

    Perceived natural aroma is just as critical as flavor when it comes to the consumer experience. Altaffer: The answer to this is simple: Trash in, trash out. Understanding what good quality is, and understanding how to buy good quality ingredients, is key. If you have a bad-quality tea, it will be reflected in the final ingredient or product.

    Meet the panel of 20 experts

    • Paul Altaffer, vice president of business and product development, RFI Ingredients, Blauvelt, N.Y.
    • Marc Andros, business development director, coffee, Kerry Ingredients & Flavors, Beloit, Wis.
    • Heather Biehl, manager, health ingredients, Wild Flavors, Cincinnati
    • John Harper Crandall, vice president of sales, Amelia Bay, John's Creek, Ga.
    • Marie Cummings, manager of food applications and product development, David Michael & Co., Philadelphia
    • Stacy DeMars, marketing coordinator, Autocrat, Lincoln, R.I.
    • Markus Eckert, senior vice president, R&D, beverage systems & flavors, Kerry Ingredients & Flavors, Beloit, Wis.
    • Jeff Foss, principal scientist, Wild Flavors, Cincinnati
    • Scott Geringer, vice president, extracts and ingredients, S&D Coffee and Tea, Concord, N.C.
    • Kevin Goodner, director of R&D, Synergy Flavors, Wauconda, Ill.
    • Ana Gumabon, director of research & development, California Custom Fruits & Flavors Inc., Irwindale, Calif.
    • Paulette Haber, director, marketing communications and research, Virginia Dare, Brooklyn, N.Y.
    • Jessica Jones-Dille, associate director, marketing, Wild Flavors, Cincinnati
    • Youngmok Kim, senior scientist, Synergy Flavors, Wauconda, Ill.
    • Angela Lantman, applications manager, coffee and tea, Synergy Flavors, Wauconda, Ill.
    • Peggy Pellichero, senior food technologist, dairy team leader, David Michael & Co. Philadelphia
    • Douglas Rash, group vice president, global sales, Treatt USA, Lakeland, Fla.
    • Greg Robertson, president and founder, Teawolf, Pine Brook, N.J.
    • John Wilson, marketing manager, Allen Flavors, South Plainfield, N.J.
    • Steve Wolf, director of flavor applications, Robertet Flavors, Piscataway, N.J.


    For more information contact Teawolf at 973-575-4600
    Download PDF
  • Dairy Foods/DairyFoods.com - Perking Things Up

    Kimberly J. Decker, March 8, 2013

    Americans drink tea and coffee because they enjoy the beverages and because they expect health benefits. Our roundtable discussion gives dairy processors ideas for creating foods with coffee and tea ingredients.

    Download PDF
  • PerfumerFlavorist.com - Teawolf Reveals Hot 2013 Trends for Tea. Cocoa and Extracts

    Feb 15, 2013

    Natural flavor and fragrance ingredients company Teawolf  is predicting emerging trends in tea, coffee, cocoa, and extracts in 2013, which include bolder niche brands driving innovation in flavors as well as continued demand for healthier, natural products. 

    Tea and Coffee "We'll definitely see bolder niche beverage brands driving innovation in ingredients and flavors," said Greg Robertson, the company's president and founder.

    This includes chai and botanical pairings such as hibiscus black tea and lemongrass tea. Plus, the company sees great potential in green coffee, a segment which is rapidly growing. 

    Built-In Crossover Appeal Teawolf says another trend is that brands are being launched in the natural channel, but with built-in crossover appeal so they can easily make the transition to mass market, mainstream consumer shelves.

    Natural Products Still Going Strong The company is also seeing definite growth in the demand for extracts.

    "Natural products are growing and extracts are a key component of that trend," Robertson said. "More and more consumers are focusing on what they are putting in their bodies, and in a time when any consumer can google an ingredient from their smart phone to learn what it is. Clean labels are paramount." 

    Focus on Healthier Beverages Teawolf says consumer migration from carbonated soft drinks into products perceived as healthy has prompted new product development of products that actually are healthy. Deep and strategic research and development, the company says, is prompting the new generation of healthy ingredients that will propel more healthy beverages.

    "There's been resurgence in the popularity of coffee and tea—most likely because they are familiar, comforting beverage flavors that have a healthy halo," said Robertson. "Therefore, you could say this is a direct result of the wellness trend that is clearly gaining momentum in the United States, and consumers will continue to migrate toward cleaner labels and natural products.”

    Download PDF
  • FoodProcessing.com - Teawolf Reveals 2013 Trends for Tea, Coffee, Cocoa and Extracts

    Erin Erickson, Feb 14, 2013

    Teawolf, a manufacturer of functional ingredients for the food, beverage, flavor, and fragrance markets, recently revealed a list of the emerging trends for tea, coffee, cocoa, and extracts in 2013.

    For Tea and Coffee: Bolder niche beverage brands will drive ingredient and flavor innovation. Look for Chai, which is getting more traction in both coffee and tea, to be paired with more botanical ingredients such as hibiscus black tea and lemongrass tea.

    Built In Crossover Appeal: More brands will be launched in the natural channel with built-in crossover appeal, making the transition to mass market, mainstream consumer shelves easier.

    Natural Products Remain Strong: The consumer demand for healthier, natural products continues. According to Greg Robertson, president and founder of Teawolf, the company is seeing definite growth in the demand for extracts. Natural products are growing and extracts are a key component of that trend.  

    Consumers Want Healthier Beverages: When it comes to new product development, research is showing that consumers are pushing aside the carbonated soft drinks and interested in more beverages that are perceived as healthy.

    Download PDF
  • FoodProductDesign.com - Hot Beverages Turn to Natural in 2013

    Feb 14, 2013

    —Pinebrook, NJ The coffee and hot beverage market in 2013 including tea, cocoa and related extracts, will see bolder niche market flavors to attract a savvy consumer base with its eyes on clean label products, according to 2013 trend forecasts from Teawolf, Pinebrook, NJ CEO Greg Robertson.

    "We'll definitely see bolder niche beverage brands driving innovation in ingredients and flavors. They make the beverage aisle exciting for consumers with an increasing number of interesting options," said Robertson.

    Robertson said Chai is gaining more traction in both coffee and tea, and "interesting and novel botanical pairings, such as hibiscus black tea and lemongrass tea. "The company sees great potential in green coffee as well, a rapidly growing segment.

    He predicts an increased focus on natural, "with built-in crossover appeal so they can easily make the transition to mass market, mainstream consume shelves."

    The natural market is in part, fueled by easier access to information. Says Robertson, "In a time when any consumer can Google an ingredient from their smart phone to learn what it is, clean labels are paramount."

    In general, Robertson says consumers are abandoning carbonated drinks. "There's been a resurgence in the popularity of coffee and tea – most likely because they are familiar, comforting beverage flavors that have a 'healthy halo'."

    Download PDF
  • Perfumer & Flavorist - Better Botanical Extracts through Advanced Extraction Technology

    November, 2010

    It is the nature of our industry—of any industry—to answer needs and to fill niches. Thus, there is no shortage of botanical extracts in the marketplace, though few of these products approach the technical or hedonic ideal. Given market pressures, it's hard to blame producers who tailor their operations to create ingredients that suit commodity status. Yet there is also a niche for producers who can pioneer the creation of cutting-edge premium botanical extracts.

    Co-existing alongside the trend toward ingredient commoditization, there is another, somewhat opposite trend driving today's food and fragrance ingredient markets—the trend toward high-quality, so-called "luxury" consumer products. Today, the resources are readily available to ingredient manufacturers who are willing to make the investment in the talent and technology necessary to create truly superior botanical extracts, just as there are opportunities for consumer product manufacturers who are visionary enough to use them.

    In setting out to build the best botanical ingredient, one must travel the world to source the highest-quality raw materials, then work directly with selected growers and processors. An expert lab can then determine the strength of key active ingredients, providing a first indication toward selecting the appropriate extraction parameters. But the production of the optimal botanical extract is not only a matter of capturing the unique qualities of nature; it is also about going the extra mile to find the highest possible level of consistency.

    At one time in the premium botanical ingredients industry, traditional methods of manufacturing employed elaborate, time-consuming processes that evolved over centuries of trial and error. Many ingredients made in this way necessarily involved the skillful art of master chemists who kept their recipes and processes under the closest guard. Individual batches were then blended to smooth out fluctuations of parameters affecting the composition, aroma and taste of the finished product.

    The one parameter one could never fully control is nature, and for this reason many traditionally manufactured products could never escape fluctuations in quality from year to year. In fact, another challenge has recently emerged. As world markets continue to expand, many botanicals that grow wild are threatened by overharvesting. This makes it ever more important to attain the utmost level of efficiency in extracting the valuable constituents from precious raw materials.

    Today's luxury product markets, characterized by unforgiving manufacturing processes, complex applications and discerning customers, are expectant of more than just quality—they require consistent quality. This becomes crucial as everyone in the supply chain is looking for ingredients that are more and more directly derived from natural plant materials. All of these demands—plus the pursuit of the "clean label," as driven by heightened consumer consciousness—have introduced new challenges to high-end flavor, fragrance, food and personal care ingredient suppliers.

    In this new market of heightened expectations, the inherent inefficiencies and limited scales of traditional manufacturing methods often render them inadequate. Technology offers a better solution, wherein the key to the successful extraction of a known product profile is a comprehensive understanding of the effect of production parameters on the outcome of specific ingredients in the extraction.

    The first type of extraction process botanicals such as green tea, coffee beans, vanilla beans or chamomile flowers may undergo is distillation. Unlike traditional distillation apparatuses, today producers have access to newly developed computer-controlled equipment that allows for the precise monitoring and adjustment of the key parameters of time, temperature and pressure.

    Using this technology, each variable (e.g. pressure) can be isolated and optimized specific to the requirements of that particular product. For example, manufacturers can test the effect of different degrees of pressure on the extraction of tea leaves or vanilla beans by testing the efficiency of the extraction of markers such as epigallocatechingallate (EGCG) or vanillin on GC/MS and/or HPLC. The pressure can then be varied and tested again, with technicians continuing to go back and forth from the pilot plant to the lab until they have found the optimal pressure for the extraction of EGCG from tea (see F-1), or vanillin from vanilla beans. The technicians can then do the same test isolating the temperature variable and then the time, and finally discover how multiple variable manipulations might affect the extraction. This technique can be applied to EGCG, caffeine and any other marker for which one wishes to test.

    Each routine is stored in a computer file so that it can be repeated to create identical distillation cycles in each different batch produced. Distillate portions can be collected at various stages of the process for analysis using HPLC-GC/MS lab equipment. Using these methods, one is able to produce a virtually endless combination of waterwhite distillates from practically any botanical material available. Not only do these products create valuable new natural options for the flavor, fragrance, food and personal care industries, they are also highly consistent in quality.

    What truly elevates these processes into the future of manufacturing is their application to full-spectrum, ingredient-focused liquid botanical extractions. The same equipment that handles distillation can be used to do extracts and tinctures. The use of state-of-the-art equipment with processes that can produce an efficient extraction presents a next-generation alternative to time-consuming (two weeks or longer) maceration procedures that require bulky, difficult to control tank farms.

    The advantages are just beginning. The processing conditions of time, temperature and pressure are precisely controlled for this new generation of ingredients, while a unique "reverse flow" extraction process enables the extraction yield to be increased by up to 30% compared to traditional procedures. To add another dimension to the process, all of the extracts so produced can be concentrated using low-temperature concentration procedures to ensure that the flavor qualities and active ingredients of the original materials remain virtually intact.

    By utilizing unique and ultramodern extraction equipment in conjunction with concise research and development methodologies, the industry can manufacture products that match or exceed the overall quality and selected parameters of traditionally manufactured products. Technicians can create them more efficiently, in greater quantities, and with far greater consistency than was ever before possible. Plus, one is able to go a step further to design and manufacture products specifically tailored to the individual requirements of any one of a wide variety of applications— previously unattainable levels of potential customization, exclusivity and formulation readiness.

    With each passing day, more consumer brands across a full range of industries are being revitalized using this new supply of premium natural botanical extracts. Bit by bit, forward-thinking suppliers are contributing to a silent yet salient revolution of tastes, introducing more of the exciting, original dimensions of nature to flavor and fragrance profiles of products around the world, bringing new areas of profitability to clients, and offering enhanced levels of enjoyment to the consumers whose interests the flavor and fragrance industry ultimately serves.

    For more information contact Teawolf at 973-575-4600

    Download PDF
  • Beverage World - Brewing Up Good Health

    November 2, 2010

    "Consumers seems to be really tuning into the health benefits of tea and coffee and manufacturers are adjusting and adding these products more and more into their formulations," says Greg Robertson, president of Teawolf, a natural and functional ingredient supplier. "Depending on the application and the desires of the customer, we have different products for different finished products, such as clear tea extracts that are distillates and impart a tea flavor without impacting color. We also offer super concentrated green tea extract that maximize the polyphenol content."

    For more information contact Teawolf at 973-575-4600

    Download PDF
  • Health & Tea - Best Bet

    Pine Brook, NJ, September 13, 2010

    Steady current market growth and a strong future outlook make the tea segment a good pick for those looking to invest in the growth industries of the future, according to a recent article appearing on Inc.com. This confirms what the management of Teawolf, LLC, the state-of-the-art manufacturer of natural and functional ingredients the food, beverage, flavor and fragrance markets, has known for quite some time.

    It should come as no surprise that industries like environmental consulting, home health care and mobile app design should be featured high on a list of prospective growth; the substantial potential of tea might raise more eyebrows. A closer look reveals that, in a ranking of the most popular beverages in the US, tea currently ranks an impressive sixth after carbonated soft drinks, bottled water, beer, milk, and coffee. After water, tea is the most consumed beverage in the world ("The Empire of Tea," 2004). Most impressive still, tea is positioned as a very timely alternative thanks to its healthy reputation, most importantly, among today's growing ranks of nutritionally-conscious consumers. Given the demographics of tea consumption, the aging of the baby boom generation will be another reason for tea marketers to say 'Cheers!' in the future. All this good news has already supported an average growth of approximately 5% per year for the past five years. (Statistics from Inc.com)

    While the tea market is dominated by well-known heavyweights, the playing field for smaller, independent manufacturers today represents a $264 million market. With the right forward-looking flavors, formulations and marketing mix, that's only the beginning. Certainly, this reflects the opinion of Greg Robertson, president of Teawolf.

    Mr. Robertson explains: "After years of experience in the flavor industry, it became apparent to my partners and me that there was an important yet open niche in the marketplace. There was a need for a company that could reliably supply premium-quality natural functional ingredients like tea, various botanicals, vanilla, cocoa, and other natural products in the form of extracts, distillates, essences and concentrates to flavor and fragrance companies and to food and beverage manufacturers alike. We believed the opportunities for such a company to be ripe with promise, which has proven correct. Still, we believe that the potential for innovation, growth and profitability in these ingredients and the products and industries which used them is getting stronger every day."

    For more information contact Teawolf at 973-575-4600

    Download PDF
  • Teawolf Featured on Patch

    Liz Wagner, Montville, NJ, August 30, 2010

    Major players in the food industry have hundreds of choices when it comes to purchasing their ingredients. Both nationally and out of country, producers search for flavors and scents to create the tastiest, most appealing food and drinks possible. But where can a company turn for some of the most natural, organically produced ingredients on the market?

    Teawolf is a relatively new company, founded in 2008 by Greg Robertson and a handful of associates who worked in some capacity within the food and ingredient industry. The group wanted to create a company that focused on natural and organic products for consumers looking for a lifestyle change.

    "Consumers, Baby Boomers specifically, are driving a movement calling for cleaner labels and more transparency from food and beverage manufacturers," Robertson said. "Teawolf is well positioned to satisfy the needs of food manufacturing companies to meet this consumer demand."

    Teawolf, known most for its tea extracts and wolfberry products, also offers vanilla and chocolate products, botanicals and a slew of specialty products gained in the acquisition of Spagomed Laboratories in 2009. The company is organic-, fair trade- and kosher-certified.

    "The founders of Teawolf have a combined 150 years of experience in the food and beverage industry, and believe that natural and organic wellness products will continue to be a key focal point for consumers well into the future," reads the company's website. "Our focus on advanced technology, industry innovation, and exceptional customer service allow us to deliver the finest quality products in the industry."

    Teawolf, as the name suggests, is known most for its tea and wolfberry products. Its tea is imported from dozens of countries including Argentina, Indonesia, South Africa and Kenya. The wolfberry, or goji berry, is grown in China and known for its taste in the culinary world and for its medicinal health benefits. Teawolf's other products are imported after being studied by a company expert.

    "Armin Prahst, technical director at Teawolf, has traveled throughout the world sourcing botanicals for Teawolf," Roberston said. "While in some cases we source direct (as with our tea farm in Kenya, or our Goji farmer partners in China), we also work through brokers."

    Though all of the company's products have become increasingly popular, its 10-Fold Vanilla Extract or Green Tea Distillate has been receiving a "tremendously positive response," said Robertson.

    With a desire to manufacture with the United States, the group set up shop in Pine Brook in April 2009. Their want to produce domestically ultimately set them apart from many similar companies who find it more convenient and affordable to set up production sites abroad.

    All of Teawolf's operations now take place at the company's headquarters in Pine Brook, with an additional Canadian office in British Columbia. Once the botanicals, extracts and flavors come into the country, they are processed and distributed on site.

    At the start of July Teawolf announced the hiring of Eric Schnell, the recent president of Steaz: The Healthy Beverage Company, which was the first line of organic soft drinks in the country. In 2007 he received the Socially Responsible Business of the Year award by New Hope Media for his work. Schnell joined the organization in advisory role as director of strategic initiatives and will help the company hone in on its social responsibility goals.

    "I'm excited to become an active contributor to the strategic and operational development of Teawolf," he said. "I look forward to sharing my industry knowledge, operational know-how, management experience and network of contacts with Greg as we hasten growth and improvements that will ultimately increase sales and profits for the company."

    And the company continues to enhance its marketability. Just last month Teawolf announced a partnership with Premium Ingredients International, one of the largest ingredient distributors worldwide.

    "They have thousands of customers that Teawolf is now provided access to as part of this strategic relationship," Robertson said. "This allows Teawolf to dramatically increase its presence in the marketplace as Premium customers reach across the entire food and beverage industry."

    With an interest in organic and sustainable food rising in this country, Teawolf expects major growth in the next few years.

    For more information contact Teawolf at 973-575-4600

    Download PDF
  • Teawolf Annouces National Distribution Partnership With Premium Ingredients International

    Pine Brook, NJ, July 17, 2010

    Teawolf, the state-of-the-art manufacturer of natural and functional ingredients for the food, beverage, flavor and fragrance markets, today announced a new distribution partnership with Premium Ingredients International, one of the largest ingredient distributors for Food and Beverage, Nutritional, Pharmaceutical, Feed & Pet Food, Flavor & Fragrance and Cosmetic manufactures worldwide. The strategic partnership will allow Teawolf to expand national distribution of its liquid botanical extracts, vanilla and tea products.

    Through the relationship with Teawolf, Premium Ingredients International, based in Carol Stream, IL, will grow its offering of natural and organic wellness products, which allows for the promotion of competitive pricing with the added benefit of Teawolf products being made in the United States. Premium Ingredients International provides to Teawolf a vast network of seasoned sales professionals across the US who will now sell its products to key customers.

    "We're so pleased to make this announcement today," said Greg Robertson, president of Teawolf. "Our new partnership with Premium Ingredients International is a strategic move for both companies. Premium Ingredients will enhance its natural products platform through our liquid botanical extract, vanilla and tea offerings and these products will be introduced to hundreds of key customers across the Premium Ingredients International network."

    Robertson and his executive management team will meet today with the entire Premium Ingredients International sales force in Chicago, IL prior to the annual IFT Meeting & Food Expo to overview the Teawolf product offerings.

    "We are extremely excited to add Teawolf to the outstanding portfolio of fine products and ingredients that we represent,' said Don Thorp, president of Premium Ingredients International. "Our experience tells us that there's no better time to announce a partnership like this than at an event like IFT. It will prove to be the beginning of a tremendous relationship that will be of great benefit to us, Teawolf and our customers."

    Editorial Note: Greg Robertson, president of Teawolf and Don Thorp, president of Premium Ingredients International are available to media for interviews.

    For more information contact Teawolf at 973-575-4600

    Download PDF
  • Teawolf Taps Beverage Industry Veteran Eric Schnell as Director of Strategic Initiatives

    July 7, 2010

    Schnell to focus on new business efforts and expanding the sustainability practices for the New Jersey-based manufacturer of natural and functional ingredients.

    PINE BROOK, NJ (July 5, 2010) - Teawolf, the state-of-the-art manufacturer of natural and functional ingredients for the food, beverage, flavor and fragrance markets, today announced that beverage industry veteran Eric Schnell has joined the company in an advisory role as director of strategic initiatives. Schnell will focus on new business efforts and expanding the company's sustainability practices.

    Schnell joins Teawolf with nearly 20 years of experience in sales, marketing and operations in the natural products and beverage industries. Schnell most recently served as President of Steaz: The Healthy Beverage Company, which he founded in 2002, and was responsible for launching the Steaz brand of organic soft drinks—the first carbonated green tea and first USDA certified organic soft drink in the United States. Schnell grew the company to leading positions in the energy drink, sparkling, and iced tea segments of the natural beverage category.

    Prior to Steaz, Schnell served as national brand manager for Country Life Vitamins and later became president of its Long Life Tea division, tripling the company's revenue and creating its boxed and readyto- drink tea platforms. Schnell is a recipient of the 2007 Socially Responsible Business of the Year award by New Hope Media.

    "We are pleased to welcome Eric to Teawolf," said Greg Robertson, president of Teawolf. "With his vast knowledge of the natural products and beverage markets, and dedication to holistic and sustainable business practices, Eric was the natural choice to help Teawolf cultivate new business opportunities in the natural sector and expand our corporate social responsibility platforms."

    In his new role as director of strategic initiatives, Schnell will develop initiatives that build and differentiate the Teawolf brand in the marketplace. He will also actively promote and facilitate sustainability functions across the company's operations.

    "I'm excited to become an active contributor to the strategic and operational development of Teawolf," Schnell said. "I look forward to sharing my industry knowledge, operational know-how, management experience and network of contacts with Greg as we hasten growth and improvements that will ultimately increase sales and profits for the company."

    Note to Editors: Eric Schnell and Greg Robertson are available for press interviews by phone. High resolution headshot for Mr. Schnell is available. *Teawolf will attend the 2010 IFT Meeting & Food Expo in Chicago July 17-20 at booth #3468. Members of the press wishing to schedule interviews at IFT, please contact Jamie Dunne at 973-359-4444 or jdunne@fioreinspires.com.

  • Teawolf to be Introduced at Institute of Food Technologists Annual Meeting & Food Expo in July

    June 30, 2010

    PINE BROOK, N.J., June 7 /PRNewswire/ -- Teawolf, the dynamic, state-of-the-art manufacturer and distributor of natural and functional ingredients for the food, flavor, fragrance and beverage markets, today announced it will attend the Institute of Food Technologists (IFT) Annual Meeting & Food Expo in Chicago, IL on July 16-20, 2010. The IFT Annual Meeting & Food Expo is the only annual event that brings together professionals involved in both the science and the business of food.

    Teawolf, headquartered in Pine Brook, NJ, is led by food and beverage industry veteran Greg Robertson, formerly with Ungerer & Company. Teawolf will be presenting at IFT its wolfberry distillate in a Wolfberry Tea beverage and its 10-fold vanilla and premium dark chocolate extract in a chocolate milk (with no cocoa powder), along with two other surprise beverages.

    "We're looking forward to officially introducing Teawolf at IFT this July," said Robertson, 32, president of Teawolf. "Teawolf has a variety of new products including our premium black and green tea extracts, black and green tea distillates, 2-fold, 10-fold, and 32-fold Madagascar Bourbon and other pure vanilla extracts, coffee distillate, wolfberry (goji) distillate, orange peel distillate, and more," Robertson continues. "We will showcase a few of these at our IFT booth on blotters and demonstrated in finished products."

    Teawolf offers hundreds of different tea products, all of which are manufactured in its state-of-the-art New Jersey facility. The Company imports tea from around the world to produce high quality extracts, distillates, concentrates, essences, blends, and more. The Teawolf R&D team is highly experienced at creating tea extract and distillate combinations that suit the specific needs of its customers, and can deliver the optimal flavor every time. Additionally, Teawolf offers several Wolfberry products including its two signature items: GOJ590 Organic Wolfberry Juice (36 Brix) and GOJ891 Wolfberry Distillate.

    Teawolf also has a line of more than 200 botanical formulas, many of which are currently sold as tinctures available for retail sale in Canada under the SpagoMed brand, and numerous offerings for the "healthy aging" category.

    The Company has invested heavily into extraction systems that are computer controlled, explosion proof, pressure-rated, vacuum-rated and temperature controlled to the precise psi/degree/second. "Teawolf can vary all of these parameters at the touch of a button on the computer," says Robertson. "This level of control allows Teawolf to create products with unsurpassed quality and to improve the efficiency of our extractions to the point where markers such as, for example, egcg in a green tea extract or vanillin in a vanilla extract, etc. increase from 75-85% on a typical tank extraction to 97-99%."

    Teawolf can be found at IFT Food Expo booth # 3468.

    For more information contact Teawolf at 973-575-4600

    Download PDF
  • Teawolf, LLC acquires Natural Products and Wolfberry Business from SpagoMed Laboratories of Richmond, BC.

    April 23, 2009

    Teawolf, LLC, the New Jersey-based manufacturer and distributor of tea extracts, wolfberry products, vanilla, and other natural botanical extracts and ingredients, has acquired the natural products and wolfberry business of SpagoMed Laboratories, headquartered in Richmond, BC, and is assuming control of the facility. "This key strategic acquisition demonstrates our commitment to the natural products industry, as we strive to bring innovative, healthy ingredients to our customers," Teawolf President, Greg Robertson, said. "With operations on both the East and West Coast, we are now better positioned from a logistical perspective to service all of our customers throughout North America, as well as the rest of the world." SpagoMed is a leader in herbal extracts using both proprietary technology and traditional fermentation processes, with more than 20 years of experience offering top-quality herbal extracts. Industry innovator and SpagoMed President, Armin Prahst, will join Teawolf's operations as a result of the acquisition. "This new partnership will allow SpagoMed products to grow beyond their current retail channels into food and beverage products, which Teawolf will distribute worldwide. We are very excited about this opportunity," said Armin Prahst. Terms of the deal were not disclosed.

    For more information contact Teawolf at 973-575-4600

    Download PDF
  • Teawolf, LLC moves to Pine Brook, NJ.

    April 1, 2009

    Teawolf, LLC, a New Jersey-based food ingredient manufacturer and distributor of tea extracts, wolfberry products, vanilla, and other natural botanical extracts and ingredients announces the move of their corporate headquarters to Pine Brook, NJ. The larger size of the new 13,700 square-foot location will give the company the ability to strategically expand key manufacturing and laboratory capabilities. Additionally, the site's location will allow improved visibility and access to key clients. "We have made significant investments in manufacturing equipment, analytical equipment, and people," Teawolf President Greg Robertson said, "and this space will give us the opportunity to implement them all simultaneously." Teawolf was formerly based in Clifton, NJ.

    For more information contact Teawolf at 973-575-4600

    Download PDF
BACK TO THE TOP