Foodservice Equipment & Supplies

AUG 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 55 of 92

On the retail side, CBD is avail- able in the form of distillates for vape pens, powders and capsules, or as a medium-chain triglyceride (MCT) oil infusion, typically sold in droplet form as a tincture or as an ingredient in foods and beverages. Some startups sell CBD edibles and even canned, naturally •avored seltzers. The Agricultural Improvement Act of 2018 removed hemp from the Controlled Substances Act, clearing the way for the cultivation, production and commercial activity of the product in the U.S. CBD consumption is legal in 44 states, but some cities have taken a more prohibitive approach when it comes to its use in food and beverages served or sold to the public. Most states have not made recreational use legal. Some cities have taken a more aggressive approach when it comes to allowing its use in food and beverage served or sold to the pub- lic. Chef Brendan McGill in Seattle, for example, offered a CBD-infused latte at Café Hitchcock for about six weeks in 2018, but says he was told to stop using CBD by the liquor control board. In New York, a recent crackdown on CBD caused several restaurants, bars, cafes and hotels to pull back on their sale of CBD-infused food and beverages, while health departments there continue to hash out (get it?) all the details of the regulations. Other cities, however, seem to be more relaxed about serving CBD-infused food and beverage in a commercial setting. At pastry- shop-meets-diner-meets-cocktail- bar Monarch & the Milkweed in Burlington, Vt., chef-owner Andrew LeStourgeon serves CBD-infused truf•es and other goodies. Another example comes from Datassential, which notes Austin- based juice chain JuiceLand offers CBD oil as an extra add-in and features hemp seeds, proteins, and oils in drinks, while LA's Prank Bar features terpene cocktails (for the taste, not the THC). Also, health and wellness-focused chain LYFE Kitchen offers CBD oil made from non-GMO hemp plants out of Kentucky as an optional nutritional boost for its line of smoothies. And in Chicago, Fairgrounds Coffee & Tea offers the 10 milligram Uncanny's Barista Blend Water, which is a soluble CBD, as an add-in to any drink (hot, cold, alcoholic or non- alcoholic) and also serves Cannabliss Kombucha on tap. "In our constant pursuit of continuous evolution and commitment to health-based bever- ages, we think CBD has a great impact in that area," says Fairgrounds owner Michael Schultz. "In looking at people who have been ¡ghting with pain or illness, the ability to offer this as part of our beverages, as we do with the use of turmeric and ginger and other ben- e¡ts of the elixirs on our menu, CBD is the natural next step." FE&S

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