Ingredients that matter.

While there’s a lot of chatter about gluten-free diets, keto diets, organic and non-GMO products, much of it is just noise or propaganda. While we will always be driven by the science, we will work to balance that with customer concerns. In some cases that may mean we provide education on why we’re using a product that may seem to have problems.

In other cases, we may simply avoid products even if we feel there isn’t a ‘good reason’ to, so long as we can get the same quality results with other ingredients. Rest assured, we won’t choose ingredients simply because they’re easier or cheaper.

 

  • The key component for cannabis based products, Cannabis Sativa. Depending on the strain, it will contain varying amounts of THC, cannabinoids, terpenes, flavonoids and other compounds. It is differentiated from hemp only by the THC content (at least in the US). For us, it’s only one starting point of product development.

  • This gum is derived from the seeds of the carob tree, a plant native to the Mediterranean region. It is a polysaccharide (like pectin) that works with products like pectin or xanthan gum to provide a pleasant mouth feel or gummy texture.

  • This polysaccharide is more likely to be known as an ingredient in jams and jellies, providing the thickening or gelling effect. It is typically derived from fruit but occurs in plants in general. In our products it is used where other companies might use gelatin, which is derived from animals.

  • This natural product is derived from cassava, a root vegetable. It is used for adding sweetness, mouthfeel, and works with pectin to help form thick gels. It also affects how products stay fresh by altering the way it picks up water from the atmosphere.

Ingredient FAQs

  • Nope. And they’re not going to be. Well.. maybe incidentally. Why not? Because the organic label really doesn’t give any indication of a quality product, and the science has shown that organic food is not more nutritious / healthier than quality non-organic food. As an added complication, it seems organic food may in some cases be worse for the environment.

    So… we will stick with trying to source the best ingredients, ideally as local as reasonably possible.

  • No, we don’t. The science is mixed at best regarding the safety of it. Admittedly, most of the science has a bias one way or the other. That being said, there are other options we can and do use to fill the same roles. In the future, if our understanding of the science changes, we might use it.

  • Honestly, the first place we look is frequently Wikipedia. It’s great for a quick intro.

    After that, though, we go for the science sources. PubMed is a great resource, and probably the source for most of our information on the impact of an ingredient. Science Direct is also a good resource, though it can feel a bit haphazard at first.