Processing hemp seeds into foods generates several by-products that are rich in nutrients and bioactive phytochemicals. This paper presents a thorough plant metabolite analysis and a comprehensive assessment of the nutrient content of 14 hemp seed-based foods and by-products and evaluates their feasibility to deliver dietary needs and daily recommendations. The protein-85-product was the hemp food and hemp fudge the hemp by-product with the highest content of protein, 93.01 ± 0.18% and 37.66 ± 0.37%, respectively. Hemp seed-hull flour had the richest insoluble non-starch polysaccharide content (39.80 ± 0.07%). Linoleic acid was the most abundant fatty acid across all the hemp seed-based samples (ranging from 53.80 ± 2.02% in the protein-85-product to 69.53 ± 0.45% in the hemp cream). The omega-6 to omega-3 fatty acid ratio varied from 3:1 to 4:1 across all hemp seed-based samples. The majority of hemp seed-based samples were rich sources of potassium, magnesium, and phosphorus. Gentisic acid, p-coumaric acid, and syringaresinol were the most abundant plant metabolites measured and found mainly in bound form. Hemp seed by-products are valuable sources of nutrients capable of meeting dietary needs and, therefore, should be re-valorized into developing healthy food formulations to deliver a truly zero-waste hemp food production.

PurposeThe present study assesses consumer awareness and readiness to pay for Hemp-based food products. Hemp-based food products can help maintain insulin levels and anxiety, improve cardiac function, and thus, the potentiality to increase market growth. On the other hand, people have a perception of feeling high with the consumption of Hemp due to the genesis of the same cannabis family. Therefore, there is a need to assess consumer knowledge regarding Hemp and Marijuana differentiation and, further, the willingness to incorporate Hemp into food. MethodologyThe study is based on a structured questionnaire consisting of dichotomous, multiple choice, and Likert scale-based questionnaires collected from 472 respondents from the Delhi-NCR. Various statistical methods like descriptive statistics and exploratory factor analysis were applied to get inferences from the data. FindingsRespondents having experience in food science and allied branches are more aware of the differentiation between hemp and marijuana. Further, respondents are willing to accept hemp-based staple food, snacks, and fast foods; however, health is one of the prominent factors for purchasing hemp-based food products. OriginalityThe study is unique because no other consumer perception-based study could be found to our knowledge regarding hemp-based food products in the Indian market. This study will help new start-ups and organizations to understand consumer interests concerning hemp-based food products and the hemp market and create awareness amongst the people about hemp products and their nutritional benefits.

Fusarium head blight is an emerging disease of hemp that can cause severe losses.It affects inflorescences of field hemp grown for fiber, grain, and floral material.A survey of harvested grain was conducted in 2021 and 2022 in research plots located at the University of Kentucky Spindletop Research Station in Lexington, Kentucky.Mature seeds were harvested from the trials each year for analysis.To identify Fusarium spp.causing head blight, seeds were plated onto modified Nash-Snyder selective media.Seeds were classified as symptomatic or asymptomatic.Additionally, germination rate was evaluated between seed groups.To identify the seed structures involved in the infection process, pericarps and seed coats were separated from embryos, and they were plated onto modified Nash-Snyder media.Representative Fusarium spp.were identified both morphologically and by sequencing a fragment of the translation elongation factor 1-alpha (EF-1).This study confirmed that Fusarium head blight can affect both seed quality and viability.More studies are needed to understand whether the pathogen is transmitted from seed to crops and to determine whether mycotoxin contamination can affect hemp food and feed. Field detection of rose rosette virus using recombinase polymerase amplification in a lateral flow test

The popularity of hemp cultivation for industrial purposes has been steadily growing for many years. With the addition of products derived from these plants to the Novel Food Catalogue, maintained by the European Commission, a significant increase in interest in hemp food is also expected. The aim of the study was to determine the characteristics of hempseed, oil, and oil cake samples produced from experimental plots grown in different conditions. The research was conducted on the Henola variety, one of the newest and most popular varieties of hemp, recently bred for grain and oil. The content of bioactive compounds in grain and oil has been subjected to detailed chemical analyses in order to determine the effect of fertilization, the method of plant cultivation, and processing conditions on their quantity. The test results and the statistical analysis carried out showed a significant impact of the tested factors on the content of some of the tested bioactive compounds. The obtained results will help in the development of an effective method of cultivation for this hemp variety in order to maximize the content of the desired bioactive compounds per unit of cultivation area.

∆9-Tetrahydrocannabinol (THC) is known as the main psychotropic compound present in the hemp plant. It also occurs in commercially available hemp food products and may have adverse effects on consumers. This article provides an overview of the current situation of the THC content in hemp food products in Germany in recent years. The content of THC was evaluated in a data set of 5 different hemp food product groups (tea, seeds, seed oils, food supplements, and nonalcoholic beverages) comprising 511 samples. For the toxicological assessment, the THC intake was estimated and the exhaustion of acute reference dose (ARfD) and lowest observed adverse effect level (LOAEL) was calculated using average daily consumption scenarios. Data show that hemp beverages and seeds typically do not contain amounts of THC that can exceed toxicological thresholds. On the contrary, hemp food supplements, such as cannabidiol (CBD) products, can contain high levels of THC, since the THC content of 18% of the samples has the potential to exceed the LOAEL and 8% even exceed the minimum intoxication dose. However, a significant linear decrease in the THC content of hemp food supplements was observed between 2018 and 2021 (n = 111, R = −0.36, p < 0.0001). A problematic food group is also tea based on flowers, leading to an increase in overall THC levels in recent years. Regulation of low-THC products within the framework of controlled distribution of cannabis for recreational use appears to be advisable.

The demand for food vegetable oil is rising and this trend is reflected in the agricultural sector of the Czech Republic. The traditional oil crops of the Czech Republic are winter rapeseed and sunflower. These oil crops have high demands on energy inputs, for example, in the form of land preparation and chemical protection. At the same time, they are characterized by high food oil production and oiliness. Moreover, marginal oils crops, such as hemp, are also gaining prominence. This work aimed to evaluate the environmental impacts associated with the cultivation of winter rapeseed and sunflowers based on standard cultivation practices typical of the conditions of the Czech Republic. For comparison, an intensive cultivation strategy for hemp was modelled, also corresponding to the conditions of the Czech Republic. This study assessed the environmental impact of traditional oil crops from the agricultural Life Cycle Assessment (LCA) perspective. The system boundaries included all the processes from the cradle to the farm gate. Mass-based (volume of food oil) and area-based (land demand for generating the same volume of food oil) functional units were employed. The results cover nine impact categories related to the agricultural LCA. ReCiPe Midpoint (H) characterization and normalization models were used for the data expression. Hemp is a plant with generally low demands on the inputs of the growing cycle but generally has a low oil production, which affects the character of the results relating to the goal and scope definition of the study. Hemp food oil thus generated a higher environmental impact per unit of production and area compared to sunflower and rapeseed food oil.

This research presents a mixed methods (qual-QUANT) approach to the evaluation of the intention to consume hemp foods in an Australian sample soon after its legalization, using the Theory of Planned Behavior (TPB). Structural equation modeling was used to evaluate items developed from semi-structured interviews, with a focus on the TPB factors; attitudes toward hemp food consumption, subjective beliefs, and perceptions of control. Findings support the notion that consumers may be confused about associations between Cannabidiol (CBD) oil, tetrahydrocannabinol (THC), and hemp food produced from Cannabis sativa. Highly salient negative associations are mediated by the perception of positive aspects of CBD for some consumers, but the value placed on others’ acceptance of hemp food is the greatest indicator of intention to consume hemp food products. It is suggested that greater education of consumers might allay fears borne of association of hemp food to either CBD or THC, and any move toward disassociation of hemp food to either entity would have positive repercussions for the hemp food industry. Findings have implications for other novel foods that carry highly salient negative associations for consumers.

European hemp-based food products – Health concerning cannabinoids exposure assessment

Comparing early hemp food consumers to non-hemp food consumers to determine attributes of early adopters of a novel food using the Food Choice Questionnaire (FCQ) and the Food Neophobia Scale (FNS).

According to the Sustainable Development Goals (Agenda 2030), a key factor to ensure a better and more sustainable future for all is the promotion of different food production systems. Nowadays, agriculture is one of the most impactful sec-tors for the environmental pollution. Moreover, diet choices have direct influence on our ecological footprint. A literature review is presented with a focus on the challenges of hemp cultivation sustainability, innovations and market of hemp food products.

HIA Industrial Hemp Conference: Science, Industry, and Policy

Hemp foods are an excellent source of omega‐6 (n‐6) polyunsaturated fatty acids (PUFA) and omega‐3 (n‐3) PUFA. Hemp seeds and oil contain high amounts of linoleic acid (LA) and alpha linolenic acid (ALA) in approximately a 3 to 1 ratio. Consumption of ALA from other sources, such as flax, have been shown to increase the total n‐3 PUFA in red blood cells (RBC), which may be beneficial for cardiovascular health. Due to historical restrictions on the growing of hemp, the investigation of its health benefits has been limited. Thus, there is a need for nutritional interventions that investigate the potential health benefits of hemp consumption. The objective of this study was to assess the impact of hemp food products on RBC fatty acid profiles and serum lipids following 4 weeks of consumption.A free‐living, double‐blind, randomized, 2 period cross‐over feeding study (NCT02400203) was conducted in participants who were overweight or obese. Treatment products were hulled seeds and salad dressing which were given for 28 days. Participants were given hulled hemp seeds, and salad dressing containing 30 g/d of hemp oil (hemp treatment), or hulled sesame seeds, and salad dressing containing 30g/d of soybean oil (control). Participants were instructed by the research team to integrate the products (2 prepackaged sachets of seeds, 1 serving of salad dressing) into their daily meals and to avoid other dietary sources of n‐3 PUFA. RBC fatty acid content was measure by GC‐FID and serum lipids were measured by automated colorimetric assay.A total of 37 participants were enrolled and 30 participants completed the study protocol. No difference was seen in RBC n‐3 PUFA at the end of the hemp treatment compared to the control (8.07 % ± 0.22 % vs. 7.99 % ± 0.22 %, p=0.72). However, RBC ALA was increased at the end of the hemp treatment compared to control (0.36 % ± 0.02% vs. 0.25 % ± 0.02%, p=0.002). There was no difference in RBC n‐6 PUFA at the end of the hemp treatment compared to the control (32.7 % ± 0.35 % vs. 32.01 % ± 0.35 %, p=0.10), and no difference in RBC n‐6 to n‐3 ratio was seen at the end of the hemp treatment compared to the control (4.12 ± 0.11 vs. 4.10 ± 0.12, p=0.85). There was also no difference between treatments in RBC monounsaturated or saturated fatty acids percentages (p=0.28 and p=0.32, respectively). Total cholesterol was not different at the end of the hemp treatment compared to the control (p=0.53). LDL cholesterol, HDL cholesterol and triglycerides were not different at the end of the hemp treatment compared to the control (p=0.22, p=0.11, and p=0.75, respectively). These results suggest that consumption of hulled hemp seeds and oil does not lead to increased RBC n‐3 PUFA, at least not within 4 weeks. Since ALA competes with LA for elongation, the high n‐6 content of hemp may limit the elongation of ALA to longer chain n‐3 PUFA. Therefore, the fatty acid composition of hemp may not be ideal for someone looking to increase their RBC n‐3 PUFA content.Support or Funding InformationGovernments of Manitoba and Canada through the Growing Forward 2, Growing Innovation – Agri‐Food Research and development Initiative. Matching funds were provided by Manitoba Harvest, Hempro Int. GmbH &amp; Co. KG, and Hemp Oil Canada.

Cannflavins from hemp sprouts, a novel cannabinoid-free hemp food product, target microsomal prostaglandin E2 synthase-1 and 5-lipoxygenase

ABSTRACT This article gives an update of hemp production in Canada. It discusses recent upswings and plunges of production areas, and goes into seed prices and cultivars grown. Hemp food production in Canada is examined in detail; numerous references to websites on this topic are given. Hemp legislation is discussed; the potential for fiber production is detailed, listing major websites for the subject. The author concludes on an “Optimistic Five Year Look Forward.”

Abstract In 1996, the prohibition of the cultivation of non-drug Cannabis sativa L. (hemp) with minor content of the psychoactive Δ9-tetrahydrocannabinol (THC) was lifted in Germany. Nowadays, a wide variety of hemp food products is offered on the market. As help for evaluation of such products, this article provides information on all aspects of hemp as foodstuff. An introduction to the current law situation in Germany and the European Union (EU) is presented. In particular, suggestions for the food regulatory and food chemical evaluation of hemp food products are made. Between 1998 and 2003, a significant linear decrease in the THC concentrations for the product groups hemp tea (N = 19, R = −0.73, p < 0.0001) and hemp oil (N = 60, R = −0.23, p = 0.05) was observed. The prescribed use of certified hemp seed by the EU and the increase of controls on manufacturers have obviously led to a significant decline of THC concentrations in hemp food products. The maximum THC content in current purchasable hemp food products is ten to a hundred-fold lower than those found in the studies of the 1990s. These levels of THC in hemp food do not cause regulatory or health concern anymore. However, ongoing quality control is needed to maintain low THC levels. This includes both the use of low THC varieties and proper seed cleaning. Key Words: Hemp foodhemp Cannabis sativa Lcannabinoidstetrahydrocannabinol (THC)food regulation

&amp;lt;p&amp;gt;&amp;lt;strong&amp;gt;Zusammenfassung&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;\nSeit dem 1996 aufgehobenen Anbauverbot f&amp;uuml;r Pflanzen der Spezies Cannabis sativa L. (sog. Faserhanf) mit geringem Gehalt des psychoaktiven Inhaltsstoffs &amp;Delta;9-Tetrahydrocannabinol (THC) wird eine Vielzahl daraus hergestellter Lebensmittel angeboten. Als Beurteilungshilfe f&amp;uuml;r die amtliche Lebensmittel&amp;uuml;berwachung werden in dieser &amp;Uuml;bersichtsarbeit alle Aspekte von Hanf als Lebensmittel diskutiert, eine Einf&amp;uuml;hrung in die Botanik der Hanfpflanze gegeben und die aktuelle Gesetzeslage in Deutschland und der Europ&amp;auml;ischen Union dargestellt. Forensisch-toxikologische Aspekte insbesondere hinsichtlich des Einflusses von Hanflebensmittel auf Drogentests werden beschrieben und eine &amp;Uuml;bersicht &amp;uuml;ber die analytischen M&amp;ouml;glichkeiten zur Absicherung der THC-Richtwerte gegeben. Abschlie&amp;szlig;end werden Vorschl&amp;auml;ge f&amp;uuml;r die lebensmittelchemische und rechtliche Beurteilung von Hanflebensmitteln gemacht.&amp;lt;/p&amp;gt;\n\n&amp;lt;p&amp;gt;&amp;lt;br&amp;gt;\n&amp;lt;strong&amp;gt;Summary&amp;lt;/strong&amp;gt;&amp;lt;br&amp;gt;\nIn 1996, the prohibition of the cultivation of plants of the species Cannabis sativa L. (so-called fibre hemp) with minor content of the psychoactive &amp;Delta;9-tetrahydrocannabinol (THC) was lifted. Nowadays, a wide variety of hemp food products is offered on the market. As a help for evaluation of such products, this review article provides the official food control with information on all aspects of hemp as foodstuff. An introduction to the botany of the hemp plant and the current law situation in Germany and the European Union is presented. In particular, the forensic-toxicological aspects regarding the influence of hemp food on drug tests are described. Furthermore, an overview of the analytic techniques used to verify compliance with the guidance values is given. Finally, suggestions for the food regulatory and food chemical evaluation of hemp food products are made.&amp;lt;/p&amp;gt;

A rapid and simple procedure for the determination of cannabinoids in hemp food products by gas chromatography-mass spectrometry

A fully automated procedure using alkaline hydrolysis and headspace solid-phase microextraction (HS-SPME), followed by on-fiber derivatization and gas chromatographic-mass spectrometric (GC-MS) detection has been developed for determination of cannabinoids in hemp food samples. After addition of a deuterated internal standard, the sample was hydrolyzed with sodium hydroxide and submitted to direct HS-SPME. After absorption of analytes for on-fiber derivatization, the fiber was placed directly into the headspace of a second vial containing N-methyl- N-trimethylsilyltrifluoroacetamide (MSTFA), before GC-MS analysis. Linearity was good for Delta(9)-tetrahydrocannabinol (THC), cannabidiol, and cannabinol; regression coefficients were greater than 0.99. Depending on the characteristics of the matrix the detection limits obtained ranged between 0.01 and 0.17 mg kg(-1) and the precision between 0.4 and 11.8%. In comparison with conventional liquid-liquid extraction this automated HS-SPME-GC-MS procedure is substantially faster. It is easy to perform, solvent-free, and sample quantities are minimal, yet it maintains the same sensitivity and reproducibility. The applicability was demonstrated by analysis of 30 hemp food samples. Cannabinoids were detected in all of the samples and it was possible to differentiate between drug-type and fiber-type Cannabis sativa L. In comparison with other studies relatively low THC concentrations between 0.01 and 15.53 mg kg(-1) were determined.

Abstract In this column, John E. Dvorak provides insight into some of the best industrial hemp websites on the Internet. Areas covered in detail include news portals, hemp associations, new products and research sites. Reviews relating to specific topics such as hemp food, textiles, paper and other industrial uses will also be periodically touched upon. The ever-changing nature of the world wide web will be reflected in the many different types of websites reviewed. While the focus of this column is on North America, a concerted effort is being made to incorporate as many sites from as many countries as possible.

Foods containing seeds or oil of the hemp plant (Cannabis sativa L.) are increasingly found in retail stores in the U.S. The presence of delta9-tetrahydrocannabinol (THC) in these foods has raised concern over their impact on the results of workplace drug tests for marijuana. Previous studies have shown that eating hemp foods can cause screening and confirmed positive results in urine specimens. This study evaluated the impact of extended daily ingestion of THC via hemp oil on urine levels of its metabolite 11-nor-9-carboxy-delta9-tetrahydrocannabinol (THC-COOH) for four distinct daily THC doses. Doses were representative of THC levels now commonly found in hemp seed products and a range of conceivable daily consumption rates. Fifteen THC-naïve adults ingested, over four successive 10-day periods, single daily THC doses ranging from 0.09 to 0.6 mg. Subjects self-administered THC in 15-mL aliquots (20 mL for the 0.6-mg dose) of four different blends of hemp and canola oils. Urine specimens were collected prior to the first ingestion of oil, on days 9 and 10 of each of the four study periods, and 1 and 3 days after the last ingestion. All specimens were screened for cannabinoids by radioimmunoassay (Immunalysis Direct RIA Kit), confirmed for THC-COOH by gas chromatography-mass spectrometry (GC-MS), and analyzed for creatinine to identify dilute specimens. None of the subjects who ingested daily doses of 0.45 mg of THC screened positive at the 50-ng/mL cutoff. At a daily THC dose of 0.6 mg, one specimen screened positive. The highest THC-COOH level found by GC-MS in any of the specimens was 5.2 ng/mL, well below the 15-ng/mL confirmation cutoff used in federal drug testing programs. A THC intake of 0.6 mg/day is equivalent to the consumption of approximately 125 mL of hemp oil containing 5 microg/g of THC or 300 g of hulled seeds at 2 microg/g. These THC concentrations are now typical in Canadian hemp seed products. Based on our findings, these concentrations appear to be sufficiently low to prevent confirmed positives from the extended and extensive consumption of hemp foods.