Marijuana Business Magazine May-June 2019

Marijuana Business Magazine | May-June 2019 62 so many changes at state levels, and our goal is to be responsible within the guidelines and not put our customers in an uncomfortable position.” Dialing in the Dosing Microdose ingestibles frequently top the lists of best-selling products. Now, manufacturers of microdose products are expanding their product suites to focus on precise doses designed to replicate a desired effect. To appeal to a wider variety of customers, industry executives said infused manufacturers should offer a product suite that includes maximum- and low-dose goods. “Microdosing is probably the most important thing that has happened in edibles,” said Mindy Segal, a James Beard Foundation Award-winning chef who created Mindy’s Artisan Edibles and Mindy’s Kitchen-branded ingestibles for Cresco Labs, a vertically integrated multistate cannabis operator based in Chicago. “It’s approachable and a good introduction to edibles. It’s a whole new way for adults who like consuming recreationally.” Rather than standard doses of 2.5, 5 and 10 milligrams, manufacturers are marketing products that have varied doses of THC and CBD. SumMicrodose, for example, has a product branded Calm with 3.6 milli- grams of CBD and 1.4 milligrams of THC. That’s the ratio Sum’s product devel- opers found most ideal for that formula- tion, Addis said. “We define microdose as more than just low dose,” Addis at SumMicrodose said. “To have an effective microdose, you have to have the right ratios of cannabinoids and very, very high uptake.” Natural Ingredients and Ethical Supply Chains Studies of traditional food and beverage consumers show a growing number want more information about the foods they eat. They’re particularly interested in products that have organic or natural ingredients that are locally or ethically sourced, sometimes through direct- trade agreements with farmers. That’s in line with a trend that’s tracking in cannabis-infused products, which means manufacturers should include more natural ingredients in their products, when possible, and market them as such. More cannabis consumers want “wholesome, nutritionally dense” ingestible products, Malmuth at Atlas Edibles said. Malmuth, who studied culinary nutrition at Johnson & Wales University, 20 % Edibles consumers spend about one-fifth of their total cannabis budget on edibles. Source: Headset Products Botanica Seattle, which promotes herbal wellness, uses ingredients such as ginseng, gingko, echinacea and chamomile in Mr. Moxeyʼs Mints. Courtesy Photo

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