Cracking the hemp category means clearing up taste issues

“Granolas, snacks and cereals that utilize an oil such as sunflower or canola in their ingredient mixture are perfect delivery vehicles for CBD and other hemp cannabinoids,” said Tara Froemming, marketing specialist for Healthy Food Ingredients, Fargo, ND. “As an oil-based ingredient, CBD can be easily blended with the carrier oil and accurately dosed for inclusion in the product.”

Since it is an oil-based ingredient, CBD’s texture is mostly smooth and creamy.

“Taste, however, can be another issue, especially when dealing with full or broad spectrum distillates, which will contain some level of terpenes,” Ms. Froemming said. “We have been able to overcome these issues with a very exacting extraction process that enables us to keep the percentage of terpenes extremely low while still ensuring the ingredients meet the requirements to be labeled as full or broad spectrum. A CBD isolate delivering 99.5% or more CBD would have minimal to no taste impact since all of the terpenes have been removed.”

HFI this year entered a supply partnership with KND Labs, a producer of domestic hemp-derived cannabinoids such as CBD, CBG (cannabigerol) and CBN (cannabinol). KND operates facilities in Lakewood, Colo., and Arvada, Colo. The partnership offers extraction, third-party testing and grower-direct supply assurance to the food, beverage, pet, nutraceutical and cosmeceutical industries.

“CBG and CBN are two additional hemp cannabinoids that are starting to create a buzz in the industry,” Ms. Froemming said. “Like CBD, they too are oil-based, making it easy to blend them with another carrier oil for easy inclusion in virtually any grain-based product that includes an oil in its ingredient blend.

“CBG and CBN are typically provided as isolates or high percentage distillates, which means they contain little to no levels of other cannabinoids or terpenes. This helps ensure they have a cleaner taste profile making it easy for product formulators to use in a wide variety of grain-based food applications.”

Read the full article from Food Business News here.