Marijuana Business Magazine May-June 2019

Marijuana Business Magazine | May-June 2019 64 monitors traditional food and beverage trends and applies what he sees to Atlas’ product development. For its granola clusters, Atlas uses oats, almonds, poppy seeds, wild blueberries and apricots. It also purchases wholesale spice blends from Oakland, California-based Oaktown spice shop for use in the company’s clusters and beverage mixes. “Atlas is a food company first,” Mal- muth said. “We track food trends and in- novation in the traditional food industry, and those are big motivators for us and influential factors in what we create.” Mr. Moxey’s Mints uses herbs— ginseng, gingko, echinacea and chamomile among them—to craft its signature microdose mints. That’s key to the Mr. Moxey’s brand, which promotes herbal wellness, said Moxey of parent company Botanica Seattle. Crane at Tukan set out to create a product that “works with the body’s natural rhythms.” For Tukan, Crane skipped using caffeine additives and instead chose rooibos, green tea, turmeric and ginger to create Tukan’s 2.5-ounce “wellness shots.” “Some of the best functional elements come from natural ingredients,” Crane said. “The market is maturing and consumers are getting smarter. They want functional products. They want products that serve certain purposes, so let’s help them get there.” Products Atlas Edibles founder Ezra Malmuth incorporates traditional food and beverage trends into the company's cannabis-infused products. Courtesy Photo Joey Peña covers retail and infused products for Marijuana Business Magazine. Reach him at joeyp@mjbizdaily.com.