Know the Science — of Cannabis

When food and beverage companies are considering the development of cannabis edibles, we help them understand the products’ feasibility, viability and desirability. We ensure clients understand the chemistry, physiology, and safety of CBD, cannabis and hemp-based ingredients so they can make informed decisions about entering this rapidly growing market.

Lawrence Blume’s and Susan Mayer’s advice to food and beverage companies considering cannabis in product development? Start with the science.

Read more about how we help food and beverage companies understand the effects of cannabis before they launch into new product development.

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About the authors

Lawrence Blume, Ph.D. is passionate about collaborative partnerships that bring innovative solutions to challenging research and development roadblocks. A lead advisor for our food science and biotechnology innovation, Lawrence brings extensive experience leading technology-focused opportunity forecasts in support of competitive advantage, product differentiation, and commercialization strategies for C-level executives at companies ranging from early startups to Fortune 500s. Over the last decade, Dr. Blume has applied his background in cannabis physiology and pharmacology towards novel commercial applications in the medical, CPG, and food and beverage spaces. He received a Ph.D. in Physiology & Pharmacology from Wake Forest School of Medicine and a B.S. in Biology with a minor in Biochemistry from Duquesne University.
Susan Mayer is our technical food industry leader, with great problem-solving, strategic, and communication skills. Our clients rely on her experience in product development, product lifecycle management, and public-private food industry partnerships to understand how technology, research, and the right suppliers can create innovation opportunities. How does her work with us benefit food companies? Susan believes that our human-centered design perspective makes all the difference. ‘Product developers always believe they are thinking about the consumer, but our human-centered design approach to considering technology brings an entirely different perspective.’ Susan applies her love of food science to her hobbies; she and her husband formulate and brew beer, much to the delight of their friends and neighbors. Susan has an M.S. in Food Science and a B.S. in Foods from the University of Maryland, College Park, and is a Certified Food Scientist.

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