Consumers left at the mercy of chefs for potency, consistency, safety and regulation—the edibles industry of cannabinoids—A critical review

Fibre and bioactive cannabinoids are obtained naturally from cannabis. Till now, almost 144 cannabi noids have been found and more are being unveiled. Cannabinoids which are in natural or in altered forms are more exposed to light, oxygen and high temperature. The recent approval of cannabis legalisa tion has increased the cannabis application in the food-processing industries. Studies regarding the safety and quality assurance of food systems of cannabis edibles are limited. Moreover, with cannabinoids, there are many other phytochemicals like flavonoids, terpenoids, lignans and polysaccharides. Within the matrix of cannabis, these polysaccharides are able to exhibit probiotic or prebiotic properties and also can improve the microbiome composition in the gut. Through the processes of metabolism and excretion, bio active phytochemicals of cannabis especially cannabinoids can modify structurally during the enterohepa tic detoxification and fermentation process of the gut. Edibles are now being used widely in food industries for consumer use. In this review, we discussed edibles in the food industry, their potential haz ards regarding food safety and their future implementation. Furthermore, consumer perception and accep tance of the edibles products and the challenges involved in developing the edibles products would be discussed in detail in this article. By understanding the edibles, legislation, safety and consumers’ willing ness, edible food could be acceptable among worldwide consumers in the near future.