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.
One of the most-important aspects of cannabis-infused food and beverage product development is consistency. With active ingredients like cannabinoids in the mix, cannabis consumers seek standardized, reliable levels of cannabidiol (CBD) and tetrahydrocannabinol (THC) in retail products—regardless of whether that product comes from a dispensary or a traditional retail outlet like a convenience or grocery store. Consumers need to know what to expect—both in terms of the intended physiological effect and incumbent health and wellness benefits.
“Beyond the well-known ‘major’ cannabinoids of THC and CBD, cannabis plants have more than 100 known cannabinoids, with many more being investigated,” says Austin Stevenson, chief innovation officer, Vertosa. The top 10 cannabinoids usually found in extracts are delta-9 THC, delta-8 THC, THCA, THCV, CBD, CBDA, CBDV, cannabigerol (CBG), cannabichromene (CBC), and cannabinol (CBN).