Setting Standards for Cannabis Edibles
FOOD SAFETY AND QUALITY
The cannabis plant (Cannabis sativa) contains more than 80 biologically active compounds, including delta-9-tetrahydrocannabinol (THC), which causes psychoactive effects, and cannabidiol (CBD), which does not. Cannabis containing high levels of THC is referred to as marijuana and is regulated as a drug. Cannabis containing no more than 0.3% THC on a dry weight basis is referred to as hemp and was removed from regulation as a drug by the 2018 Farm Bill. Use of marijuana in the United States is co…
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Food Technology Articles
Evolving Seeds of Change
This year’s Seeding The Future Global Food System Challenge winners boast unique innovations and programs with the power to shape a global food system that is more sustainable, equitable, and nutritious.
Moving Beyond Industry 4.0
In this column, the authors explore the transformative concepts of Industry 4.0, Quality 4.0, and Food Quality 4.0, focusing on their applications in food safety and quality management.
Atmospheric Cold Plasma Offers Flour Treatment Benefits
Researchers use atmospheric cold plasma as an alternative to chlorination in wheat treatment.
Reimagining Reformulation: What Could Go Wrong?
The author details what to consider when embarking on a product reformulation process, including prework planning, consumer demand, and costs, and how to minimize or troubleshoot inevitable bumps in the road.
What’s Red-Hot in Food Dye Substitutes?
The author explores the history and current state of synthetic color and food dye regulations in the United States and suggests the top considerations for product developers when reformulating food and beverage products.