Culinology - September 2020 - 12

INGREDIENT trends

CH3

CH3

CH3

OH

CH3

CBG

CH3

CH3

OH

Minor cannabinoids
such as CBG,
CBC and CBN are
being researched,
in development
and may one day
become additional
tools in the product
developer's toolbox.

CH3

CH3

OH

HO

Finally, product developers need to learn
to work with the ingredient and develop an
understanding of how the market is evolving.
While CBD is currently the ingredient in
focus, lesser known minor cannabinoids
such as CBG, CBC and CBN are being
researched, in development and may one
day become additional tools in the product
developer's toolbox.
"Looking at all the cannabinoids, CBD is
the easiest to harvest," said Mark Elfenbein,
chief revenue officer for Socati, Austin, Texas,
and a supplier of CBD ingredients. "It is
readily available and affordable, and there
are many use cases applicable to pure CBD.
But we're seeing more studies on minor
cannabinoids like CBG, CBN and CBC.
"CBG may be used in a morning immunity
type of blend and for a cognitive boost. It can
be rolled in with other functional ingredients
like Vitamin C and Coq10. I would call it a
cognitive enhancer.
"On the other side you have CBN, which
research has shown is effective for relaxation.
It's more of a nighttime use case. CBN
customers may use it before bedtime to
help relax them. CBN could be rolled in with
valerian root, chamomile and those types
of ingredients."
Mr. Woelfel added, "Recent improvements
in the production technology and cost
structures of minor cannabinoids such
as CBG, CBC and CBN are enabling the
incorporation of these cannabinoids into
functional foods for a wide array of market
applications. These minor cannabinoids offer
a range of reported health benefits, but the
science is even more nascent there than with
CBD. We look at minors and see incredible
potential, but far more clinical work is needed
to transform that potential into reality."

Form and function
CBD is a non-psychoactive compound
known for its health and wellness properties.
Consumption is associated with relaxation,
pain relief, improved sleep, positive mood,
better memory and stress response.

12 |

Culinology | SEPTEMBER 2020

CBN

CBC
CH3

CH3
CH3

CH3

Mr. Elfenbein said gummy and beverage
applications are currently over 90% of the
CBD edibles market with gummies the No. 1
deployment application.
"Gummies are a very interesting case," he
said. "CBD sprayed on the gummy can lead
to a bad taste. You want oil infused in the
gummy. When we work with our customers,
we are working toward infusing it properly
and dispersing it. That can effectively
eliminate the CBD taste."
Chef Ron Silver, the founder and chief
creative officer for Azuca, New York, a
manufacturer of CBD edibles, said he sees
beverages becoming a more prominent way
to consume CBD.
"There's a lot of room for innovation,"
he said. "But it needs to be understood
what the dosing is and that the consumer
and manufacturer are committed to
understanding this is a medicine. Dosing and
purity are most important."
Mr. Elfenbein said Socati regularly receives
questions about dosages and that there is a
significant range in products on the market.
"A guide we use is we feel if the consumer's
new to CBD a lower starting dose in the
10 mg per dose area is appropriate," he
said. "We see this ranging from 10-30 mgs
per dose.
"We do like to know what the end-product
is to help customize the flavor profile instead
of providing a raw CBD product. There is
technology out there like bitter blockers which
provide a better taste experience. Once we
are aware of the end use, we have a better
idea of how to work with the material."
Mr. Silver emphasized it is not easy to
create a finished product that is "graceful"
and properly delivers the right dose.
"It requires a lot of moving parts to come
together," he said. "The challenges are
sourcing good oil, having good formulations
that are easily dosed and understood by the
consumer, and making sure the medicine is
staying in place."
Caliper's primary ingredients are flowable
powders and liquid concentrates with
Culinology - September 2020

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