Ingredients

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When "The Alice B. Toklas Cook Book" was first published in 1954, it included a recipe for "Haschich Fudge," made with black pepper, nutmeg, cinnamon, coriander, dates, figs, almonds, peanuts, sugar, butter and "a bunch of canibus sativa (sic)."

The bakery industry is gaining a better understanding that there are hazards associated with its products.

Many members of the traditional food and beverage industry—in both manufacturing and from the supply chain—have been reluctant to enter the market due to incongruences related to federal vs. state legal status, the unfamiliarity of the territory, restrictive banking options for legal cannabis businesses, limits imposed on advertising and social media, and other hurdles.

Arcview Market Research and BDS Analytics predict that combined medical and recreational legal cannabis sales in the U.S. will top $11 billion in 2018. And according to the 2017 "Marijuana Business Factbook" from Marijuana Business Daily, by 2021 U.S. sales are anticipated to top $17 billion.

Take a look at how Otis Spunkmeyer responded to the deadline to remove partially hydrogenated oils from their food products and the impact on their brand.

Inaccuracies in labeling and inconsistencies in formulation abound in marijuana-infused edibles. Is federal regulatory oversight needed?

Manipulating food additives at the nanometer level can affect the bioavailability and nutritional value of food.  

Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.

The intent of adulteration is rarely to cause harm to health, since this would defeat the purpose of slipping a cheaper ingredient under the radar.