This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
There's no denying the immense U.S. market potential for infused foods. Cannabis is the hottest ingredient in decades. But the knowledge base on the product development and processing side of the business—including supply-chain dynamics—is still quite limited.
Cannabis on the Menu: Nearly one-third of consumers associate the attribute "relaxing" with CBD, and one-quarter associate it with the attribute "healthy"
Prepared Foods New Products Conference is pleased to welcome Cannabistry Labs President Scott Mandell and Executive Vice President Shehzad Hoosein. Cannabistry Labs, Niles, Ill., is a third-party product development and scientific products consultant specializing in cannabinoid products and research.
Patients with cancer or severe pain, for example, have been blocked from these benefits since the mid-20th century when federal regulations were enacted that prohibited the use, sales and distribution of marijuana due to its psychoactive properties
In 2009, Sweet Grass, Denver, began its journey, producing freshly baked, cannabis-infused edibles. In 2013, the company decided to move closer toward vertical integration and started handling its own in-house cannabis cultivation, making it a "crop-to-cookie" business.
One of the biggest opportunities is with cannabidiol (CBD), an ingredient you've no doubt seen in food industry news quite a bit this year. But just what is it, how can it be used, why is it so popular and what are the implications for the restaurant industry?
Growpacker anticipates CERIA can quickly become a market leader for dealcoholized cannabis-infused beer in North America, due to the founders? unique brewing process, custom formulations, great tasting brews and partnerships with top industry advisors.
The challenges of developing a legal cannabis beverage didn't stop Keith Villa, Ph.D., co-founder, CERIA Brewing, Arvada, CO, as he set out to create the state's first THC-infused beer.
Research has shown that these cannabinoids can relieve symptoms of pain and insomnia, and might be particularly helpful for cancer patients. But the terpenes in cannabis also factor into formulations?and in more ways than one.