Table 2.
Approved use of cannabis in various food products.
| Product | Country | Cannabis to Product Ratio | Results | Citations |
|---|---|---|---|---|
| Chocolate | Canada | Cannabis was added up to 20% of the chocolate (in non-concentrated form). | The cannabis’s plant extract was effectively added to chocolate, which enhanced the physical and nutritional characteristics of chocolate without altering its qualities. | [75] |
| Brewing | United States | Cannabis-infused beers usually contain 10 mg of CBD and 3.5 to 6% alcohol by volume. | When people drink CBD beers, they report feeling “elevated” and “naturally relaxing.” | [76] |
| Tea | Italy | For 500 mL of water, 500 mg medicinal cannabis was used. | The maximum concentration of cannabinoids in the cannabis tea was obtained after 15 min of boiling. | [77] |
| Oolong tea | Thailand | 2.5 g of Oolong tea contains 5% of encapsulated cannabis oil | Phenolics, antioxidants, flavor, aroma, and therapeutic potential were improved making the product healthier. | [78] |
| Yogurt | Romania | The protein content of the yogurt was increased by adding 4% cannabis protein. | Yogurt with improved nutritional, physicochemical, rheological, and sensory characteristics was produced. | [79] |
| Gluten-free bread | Poland | 60–120 g of cannabis was utilized for substitution of 10–20% of the starch. | Cannabis enhanced the nutritional value and sensory acceptability of the bread. | [80] |
| Brownies | US | About 0 to 50 mg concentration of cannabis was added in brownies. | The cannabis-infused brownies were successfully produced, revealing that even the smallest cannabis dose causes discernible drug effects. | [81] |
| Gluten-free Crackers | Canada | 20% cannabis oil press cake was utilized for the formation of gluten-free crackers. | The enrichment resulted in a substantial modification in the cracker’s physicochemical, as well as sensory characteristics | [82] |
| Apples-coating | Germany | Apple slices were coated with 1% pectin and 5% cannabis flour. | There was an increase in polyphenol and antioxidant capacity of apple slices and less weight loss. | [83] |
| Meat | Italy | 50 mL of extract, containing 322.70 g/mL of CBD, was applied to 2.5 kg of meat | Cannabis extract showed antimicrobial activity against foodborne pathogens in meat. | [84] |
| Pasta | Italy | 30–40% concentration of cannabis flour was added to pasta. | Cannabis ingredients improved the nutritional content of pasta, while maintaining its safety. | [85] |