January Recipe: Carrot-Ginger Soup

bowl of carrot ginger soup

If one of your New Year’s Resolutions was to eat more vegetables, this healthy and hearty soup recipe from Chef Stacy Primack will do the trick! Soup is one of the most satisfying winter foods, and this recipe will not disappoint with the sweetness of the carrots and squash mingling nicely with the crunch of the broccoli and bread.

YIELD: 4 servings

10mg CBD per serving


ingredients for soup recipe

INGREDIENTS

  • Extra virgin olive oil
  • 2 garlic cloves, smashed
  • 2 green onions (green part sliced at a bias), white part, chopped
  • 2 T. ginger, peeled and chopped
  • 1 (14oz.) can light coconut milk
  • 1 (15oz.) can cannellini beans
  • 3 cups water
  • 5 carrots, chopped rough
  • 1/2 acorn squash, seeded, chopped
  • 1.333 grams SōRSE liquid
  • 2 cups broccoli florets, chopped rough
  • 2 slices thick bread (like brioche), cut into cubes
  • Kosher salt and fresh ground black pepper

DIRECTIONS

1. Preheat oven to 425F.


2. Heat olive oil in Dutch oven pot. Bring to medium-high heat, add garlic, ginger, white part of scallions, and cook soft about 2 minutes. Add carrots, salt and pepper. Cook another couple of minutes.

3. In the meantime, on a cookie sheet or in a baking pan, toss squash pieces in olive oil and cook in over until roasted and soft, about 30 minutes. Remove from oven.

4. Add coconut milk, beans and liquid inside bean can, and water to Dutch oven on stove. Bring to a boil. Turn heat down to medium and stir often; cook for another 20 minutes until carrots have softened. Add squash to this mix. Add SōRSE.

5. Toss broccoli and bread into bowl with more olive oil with salt and pepper, spread onto baking sheet lined with parchment paper or silicone baking mat. Roast and stir until broccoli is tender and browned and bread is toasted, about 15 min.

6. Puree soup in a blender in batches or with an immersion blender. Season with more salt and pepper. Divide soup among the bowls, drizzle with olive oil, and top with broccoli, croutons, and scallions (green biased-cut pieces).

SōRSE Technology Announces Two New Members to Board of Directors

sorse drop

SōRSE Technology, the leading water-soluble CBD, hemp and terpene emulsion provider for infused CPG brands, announced today the appointment of two new members to its Board of Directors. Mary Wagner and Allen Hsieh’s tenures on SōRSE’s selective board will begin effective immediately.

Mary Wagner is a recognized executive leader and board director who has established a reputable career in the food industry for creating innovative products, managing risks and developing measures to ensure food quality and safety. Wagner is an industry veteran that has held key positions including Senior Vice President of Global Product Innovation, Food Safety, and Quality for Starbucks Coffee Company, General Manager of Mars Botanical, a division of Mars Candy, and Chief Technology and Quality Officer at E. and J. Gallo. She currently leads MK Wagner and Associates Inc., a solutions provider in innovation and food safety. In addition to serving on SōRSE Technology’s Board, Ms. Wagner also serves on the Board of Directors at Griffith Foods International, Jones Dairy, and Skagit Valley Malting. She also chairs the Food Safety Advisory Board for Ecolab. “I hope to contribute my knowledge in food and beverage, as well as my years of experience and connections with industry, government and academics to help make cannabinoids mainstream sooner rather than later,” said Wagner.

Allen Hsieh brings over 25 years of experience in business and finance to SōRSE’s board and has managed companies that generated $100 to $500 million in revenue annually. Mr. Hsieh’s broad financial background has spanned various industries, including all aspects of financial operations, reporting and internal controls, sale or divestitures of businesses and raising capital. Most recently, Mr. Hsieh served as the Chief Financial Officer for A Place for Mom, North America’s largest senior living and care referral service, where he successfully led the sale of the company from Warburg Pincus to Silver Lake Partners and General Atlantic. Mr. Hsieh has also served as the Chief Financial Officer for two publicly traded companies, Flow International and InfoSpace, Inc. He has successfully managed relationships between company boards and private equity groups with their respective stakeholders and currently serves as a Board Advisor to Ultrata based in Seattle. “Given how much progress has been made in the cannabis industry, this is an exciting space to work in, and I look forward to strategically positioning the company and its technology in the marketplace.”

“We are excited and honored to have attracted such a high caliber of talent to SōRSE Technology’s Board since both Mary and Allen have been associated with the best technology, food, and beverage brands in the world,” said SōRSE Technology CEO Howard Lee. “Our company has had a longstanding mission to make cannabinoid consumption as safe, accessible and enjoyable as possible and we look forward to tapping into Mary and Allen’s invaluable industry and business expertise to reach wider audiences.”

SōRSE 2019 Recap

SoRSE team photo

For a company that started 2019 with 15 employees and is finishing with over 40, it has been an exciting year for SōRSE Technology, one filled with change, growth, challenge, and promise.  The articles listed below document some of the many highlights for SōRSE from the year — from Geekwire’s peek into the goings-on in our Seattle offices and labs, to a press announcement about our expanded partnership agreement with Valens. The articles highlighted throughout the year are on some of the people who power SōRSE and the events where we have showcased our products and our knowledge about the marketplace. SōRSE is definitely ending the year on a high note, having emerged as an innovative leader in the industry.

SōRSE Featured in Geekwire

In May, a team from Geekwire paid a visit to SōRSE headquarters and wrote this piece about the company’s beginnings, the products #powered by SōRSE, and on the magic happening in the labs. Writer Kurt Schlosser commented, “Lee considers what his scientists are working on to be more of a platform — like Gortex — and he said the breakthrough for the company has been in understanding food technology, speed to market, and getting the right people to actually help drive the product.”

Forbes: Five Questions with Scott Riefler 

In July, Chief Science Officer, Scott Riefler, was interviewed by columnist Warren Bobrow on his background in aerospace and food science, as well as the work he is doing at SōRSE. When asked about short and long-term goals, Scott commented: “Regardless of the timeframe, our team is always focused on improving and evolving our technology.”

Emily Skrobecki Recognized as Fifteen Power and Innovation Women in Cannabis 

In August, Manager of Process Engineering, Emily Skrobecki, was named one of the Cannabis industry’s most powerful and innovative women by Forbes. When describing Emily, writer Warren Bobrow commented, “The challenge of the unknown is what drives Skrobecki to search for knowledge and dive deep into this type of science.”

Mad Tasty Featured on the Today Show

In September, Ryan Tedder, frontman of the band, OneRepublic, appeared on the Today Show to talk about his successes, his failures, his creative process. Toward the end of the interview, after being handed a can of Mad Tasty (powered by SōRSE)  and asked what it was, he commented, “In all my downtime, I started a beverage company about a year ago with Interscope Records, my label, and some friends…It’s got 20 mg of CBD in each can…zero sugar, all natural. I drink about five a day.”

SōRSE Debuts Agglomerated Powder at SupplySide West 

In October, at SupplySideWest in Las Vegas, the SōRSE team unveiled its agglomerated CBD powder, which allows for rapid hydration for instant beverages. When describing the power of the powder, VP of Science, Michael Flemmens commented, “This is a game-changer and silver bullet for the cannabis functional ingredient space and infused products.”

Diana Eberlein Gives Her Insight on the Celebrity and Cannabis Wave Featured on CNN 

In November, CNN ran an article on Drake entering the cannabis space through a partnership with Canopy Growth. VP of Marketing, Diana Eberlein, shared her thoughts on which types of celebrity brands resonate with customers, and which don’t. “People are attracted to brands that are real and authentic…If it feels inauthentic, they will lose that audience very quickly.”

Emily Skrobecki Named in High Times Female 50

Also in November, Manager of Process Engineering, Emily Skrobecki, was honored for her work in the cannabis industry in the inaugural honoree class of the High Times’ Female 50. Each woman featured on the list was nominated and voted on by the public. High Times staffers wrote, “This collection represents fifty women in all areas of the cannabis space, from research to business and from politics to activism, who have made their mark in a truly significant and impactful way.”

SōRSE Wraps up the Year with a Successful BevNET Live Debut 

In December, the SōRSE team traveled to Santa Monica for the company’s debut as an exhibitor at BevNET Cannabis Forum and as a Gold Sponsor of BevNET Live Winter 2019. A highlight of the conference was SōRSE partnering with Drop Water and hosting a “Build Your Own CBD Beverage” station where guests could create their own CBD beverage. CEO Howard Lee shared, “Our team showed the breadth and array of flavor and dosage possibilities to attendees and generated positive buzz around our technology and this emerging category.”

SōRSE Expanded Partnership Agreement with Valens 

In December, SōRSE and Valens announced their expanded partnership agreement, which grants Valens an exclusive license for Canada, Europe, Australia and Mexico to use the proprietary SōRSE emulsion technology to produce, market, package, sell and distribute cannabis-infused products. Tyler Robson, CEO of Valens, commented, “We expect the expanded exclusive territory will provide our clients with improved visibility and greater opportunity as they look to build global businesses around cannabis-infused products over the long term.”

2019 has proven that the whole is greater than the sum of its parts at SōRSE. Yes, we have increased our staff three-fold in twelve months, but what is most important about this growth is the intelligence, innovation, and the range of professional experience that each member of the team brings to the table. SōRSE is powered by creative, analytic, fun-loving people who are passionate about what they do, who believe in the products they are producing, and who appreciate the strengths and talents of their co-workers. When we look back at what the company has accomplished in 2019, we can only be excited for what is ahead of us in 2020 and beyond.

Holiday Recipe: Celebratory Cran-Apple Sauce

sorse bottle and finished cranberry sauce

There’s much to celebrate at this time of year — Winter Solstice, Hanukkah, Christmas, Kwanzaa, and New Year’s to name a few. With these holidays come celebrations with friends and family, sharing food, clinking glasses, and enjoying the moment together. Need a dish to bring to a gathering?  Try Chef Stacy’s Celebratory Cran-Apple Sauce recipe to complement the turkey, ham, or stuffing on the table.

chef stacy holding sorse and cranberry sauce

YIELD: 2.5 quarts

About ½ cup per serving

10mg CBD per serving


ingredients for cranberry sauce recipe

INGREDIENTS

  • 2 bags frozen cranberries
  • 4 cups water
  • 8 Macintosh apples, cored (leave skins on if a thicker sauce is preferred), cut into chunks
  • 2 cups sugar
  • 16.667 grams SōRSE broad spectrum CBD

DIRECTIONS

cranberry sauce ingredients in pot

1. Place cranberries, water, and apples into a large pot. Bring to a gentle boil, then turn to medium low heat.


cranberry mixture in food mill

2. Cook for approx. 45 minutes until apples are soft to the touch. While hot, transfer portions of cranberry-apple mixture.

cranberry mixture in food mill

3. Put into a food mill with the smallest hole setting. Hand crank until all is pressed through. Stir sugar in, then add CBD until evenly incorporated for even dispersion. Refrigerate overnight.

sorse bottle and finished cranberry sauce

SōRSE TECHNOLOGY EXPANDS AGREEMENT WITH VALENS

Valens logo

SōRSE Technology, the leading water-soluble CBD, hemp and terpene emulsion provider for infused CPG brands, announced an amended manufacturing and sales license agreement with Canadian cannabinoid-based product company The Valens Company. The agreement grants Valens a license to produce, market, package, sell and distribute products made with SōRSE’s proprietary emulsion technology to international markets in EuropeAustralia and Mexico, in addition to Canada.

The agreement also allows for Valens to produce and sell SōRSE’s portfolio of branded products in the agreed upon territories. This includes the top 2 infused beverages in Washington State — Happy Apple, a cannabis-infused apple cider, and Major, a cannabis-infused fruit drink.

The initial five-year agreement will increase the addressable market by almost 20 times, from 37 million people in the current Canadian agreement to 700 million people in the new international agreement. SōRSE Technology currently works with over 30 brand clients in the United States, including leading CBD beverage makers Mad Tasty and Vybes. SōRSE Technology provides product developers with a CBD solution that is shelf stable, homogeneous, and better tasting with the highest safety and quality standards.

“We are proud to expand our partnership with Valens and leverage their near-term access to various global markets,” said Howard Lee, CEO of SōRSE. “Over the last year, our team of more than 40 plus professionals has continued to actively focus on creating and developing innovative, desirable products and formats of consumption for cannabis consumers. As emulsion technology becomes more popular through new delivery methods such as ingestion, transdermal, topical and more, it is imperative that quality and safety in consumption leads all innovation in this sector. This is a shared value and mandate that our teams at SōRSE and Valens both prioritize. We look forward to continuing this working relationship with Valens and introducing our award-winning emulsion technology to global markets.”

“We have seen incredible interest from our current and potential clients regarding the SōRSE emulsion technology and we are thrilled to finalize the expanded license agreement with SōRSE,” said Tyler Robson, CEO of Valens. “We expect the expanded exclusive territory will provide our clients with improved visibility and greater opportunity as they look to build global businesses around cannabis-infused products over the long term.”

The SōRSE emulsion technology, which offers an improved flavor profile, consistent dosing and experience, and safe ingredients, changes the landscape for future cannabis infused beverages, food items, and topicals. In the past, ingestibles have been plagued by the stigmas associated with edibles – namely inconsistent dosing and experience, and bad taste.  With the expanded agreement, SōRSE can eliminate the typical concerns around ingestibles around the world, making edibles and topicals a preferred method of consumption for consumers.

The manufacturing and distribution agreement between SōRSE Technology and The Valens Company was closed at $10 million USD, comprised of $6 million USD in cash and $4 million USD to be issued in Valens common shares. The agreement carries an initial 5-year exclusive term with a 2-year renewal of the exclusivity, subject to operational and financial performance. Valens will also transfer royalty payments to SōRSE calculated as a percentage of sales and will be subject to an annual minimum of $2 million over the 5-year term.

About SōRSE Technology
SōRSE Technology is a water-soluble CBD, hemp extract and terpene emulsion technology designed for producers to provide consumers with a better cannabis experience with near-perfect dosing, stability, and safe ingredients. Our patented technology converts oil into SōRSE, our water-soluble emulsion, for seamless integration as an ingredient in a beverage, food item or topical. For more information, visit www.sorsetech.com

About The Valens Company
The Valens Company is a global leader in the end-to-end development and manufacturing of innovative, cannabinoid-based products. The Company is focused on being the partner of choice for leading Canadian and international cannabis brands by providing best-in-class, proprietary services including CO2, ethanol, hydrocarbon, solvent-less and terpene extraction, analytical testing, formulation and white label product development and manufacturing.  Valens is the largest third-party extraction Company in Canada with an annual capacity of 425,000 kg of dried cannabis and hemp biomass at our purpose-built facility in Kelowna, British Columbia which is in the process of becoming European Union (EU) Good Manufacturing Practices (GMP) compliant.  The Valens Company currently offers a wide range of product formats, including tinctures, two-piece caps, soft gels, oral sprays and vape pens as well as beverages, concentrates, topicals, edibles, injectables, natural health products and has a strong pipeline of next generation products in development for future release.  Finally, the Company’s wholly-owned subsidiary Valens Labs is a Health Canada licensed ISO 17025 accredited cannabis testing lab providing sector-leading analytical services and has partnered with Thermo Fisher Scientific to develop a Centre of Excellence in Plant-Based Science.  For more information, please visit http://thevalenscompany.com.  The Company’s investor deck can be found specifically at http://thevalenscompany.com/investors/

SōRSE TECHNOLOGY WRAPS UP SUCCESSFUL BEVNET DEBUT

Person holding a drink bottle in front of DropWater kiosk

SōRSE Technology made their BevNET debut as an exhibitor at the BevNET Cannabis Forum and Gold Sponsor of BevNET Live Winter 2019 that took place December 8-10 at the Loews Hotel in Santa Monica, Calif. Through several attendee activations, events and seminars, SōRSE showcased their water-soluble cannabinoid technology in liquid and agglomerated powder forms for infusing CBD, hemp and terpenes in beverages.

SōRSE Technology provides producers with a stable and scalable solution for incorporating CBD in their product suite(s). Howard Lee, SōRSE Technology CEO, commented that “BevNET Live was the perfect opportunity for us to demonstrate our technology, and showcase how easy it is to add CBD to a beverage and make it taste great without added sugar!”

In partnership with Drop Water, SōRSE hosted a “Build Your Own CBD Beverage” station at Beach Bar at the Loews Hotel in Santa Monica for guests to build their own broad spectrum CBD water using a Drop Station that uses 100% compostable materials for their 14 oz beverage. Attendees were able to choose from three flavors – cucumber, lemon black tea, and lemonade, and add their preferred dosage of SōRSE Broad Spectrum CBD – 15mg, 20mg, or 25mg.

Conference attendees were also treated to 20mg vials of CBD liquid isolate that SōRSE employees handed out for guests to add to in their beverages throughout the show, including their coffee, tea, water or beer.

During the show, SōRSE Technology’s technical project manager, Mike Schmitt, presented key steps on how to identify and select a CBD supplier to over 50 BevNET attendees at a workshop titled “How to Select a CBD Supplier.”

To celebrate their debut, SōRSE hosted an after party at Cassia in Santa Monica for about 80 guests. During the networking social, guests sipped on some products by SōRSE Technology’s clients, such as Mad Tasty, a CBD sparkling water by Ryan Tedder of OneRepublic.

“We’re excited to have reached and educated so many industry folks at BevNET about the massive potential of CBD beverages,” said Lee. “Our team showed the breadth and array of flavor and dosage possibilities to attendees and generated positive buzz around our technology and this emerging category.”

Find out how SōRSE can be the right solution for your product development needs here.

Thanksgiving Recipe: Pumpkin Pie

pumpkin pie displayed in front of pumpkin

‘Tis the season to be thankful! At SōRSE, we’re thankful for a lot of things: Our awesome team; our chef, Stacy Primack; and all of the yummy treats that she makes for us. Try out Stacy’s pumpkin pie recipe for your Worksgiving, Friendsgiving, or Thanksgiving dessert this month. You won’t be disappointed!

Pumpkin Pie Recipe

Yield: 8 portions

CBD per slice: 10 mg

Pie Ingredients:

3 eggs

2 c. pumpkin

2/3 c. sugar

A pinch of salt

1/2 tsp. cinnamon

1 c. evaporated milk

2.667 g. SōRSE liquid

1/2 tsp. ginger, freshly grated

1/4 tsp. mace, toasted to bring out flavor

1/4 tsp. allspice, ground and toasted to bring out flavor

Ready to bake pie crust

Topping:

2 c. cold whipping cream

3 T. sugar or maple syrup

3/4 tsp. vanilla extract

  • Place all pie ingredients in a large, deep bowl or deep, round container (about 8 inches deep).
  • Using an immersion (stick) blender, blend thoroughly until evenly combined, and without lumps.
  • TIP: It is best to let this mixture sit overnight in the refrigerator to let flavors macerate.
  • The next day, remove the filling from the refrigerator, give a stir with a whisk by hand, and then pour filling into pie shell.
  • Bake at 325F until set and not jiggly or wet-looking in the middle. Remove from oven before any cracks start to show.
  • Let cool at room temperature and then refrigerate overnight.
  • Next day, grab an empty mixer bowl and place in the freezer for 20 minutes.
  • For the topping, add cream, syrup, and vanilla and whip on medium low speed until soft peaks, increase speed to high and whip until cream is stiff enough to stand on its own.
  • (Test: Dip your finger into the whipped cream, and if it holds, it should form a light peak. Do not over-whip, or you’ll have butter.)
  • When ready, use a spoon to place the cream into a piping bag.
  • The next day, take the pie out of the refrigerator, mark it first into 8 even slices, then use a hot chef’s knife (that you have heated under water and wiped clean with a dish towel) to make cuts.
  • Decorate with whipped cream.



nutritional information

Halloween Recipe: Witches’ Fingers

witch finger treats

Halloween is right around the corner! Kick up the fear factor in your Halloween dessert game with a recipe straight from the SōRSERERS’ kitchen! Whip up some ghoulishly good cookies, the Witches’ Fingers, created by our chef, Stacy Primack, for your upcoming Halloween event!

WITCHES’ FINGERS

Yield: about 12 3-oz pieces

CBD per cookie: 10 mg

Ingredients:

3/4 cup unsalted butter, room temperature

1/2 cup sugar

1/4 cup powdered sugar

2 large eggs

1 tsp. vanilla extract

2 cups whole wheat flour

1/2 cup all-purpose flour

1 tsp. baking powder

1.2 grams SōRSE powder

1/2 tsp. salt

1 cup seedless raspberry jam

Directions:

  • Preheat oven to 325F degrees.
  • Whip the butter and both sugars in a stand mixer or with handheld beaters until light, fluffy and smooth.
  • Add eggs, one at a time, until the yolk disappears into the mix.
  • Scrape down the bowl, making sure to get the bottom of the bowl for even dough consistency.
  • Mix in the vanilla. Then separately, whisk together remaining dry ingredients.
  • Slowly, in batches, add dry ingredients, scraping down sides of bowl in between.
  • Remove dough from bowl, shape dough into a log and refrigerate for a minimum of 2 hours.
  • Taking about 2 tablespoons of the dough of the log at a time, roll between your palms until you get a 4 or 5 inch finger, 1/2-3/4” in thickness.
  • Press an almond towards the top to make an indentation for the “fingernail”. Additionally, make cuts with a paring knife for the knuckles. Shape like wobbly knobby witch fingers.
  • Place fingers on a cookie sheet lined with parchment paper.  Bake until golden, about 15-20 minutes.
  • Remove and let cool. In a small saucepan, heat jam over low heat until warm and liquid. Dip the raw edges (not the nail side) into the jam.



nutritional info

5 Reasons Why CBD Should Be Allowed In Food Items

aisle of food items at supermarket

At the State level, acceptance of and regulation around CBD products varies. At the individual level, CBD still remains mysterious for many consumers and producers alike. The reality is, CBD is a versatile and approachable ingredient for a variety of products – here are a few reasons why CBD should be allowed in food and beverages:

CBD IS NOT INTOXICATING.

Although very similar in molecular structure to the THC strain of cannabis, CBD is not intoxicating. This makes it a great option for infusion in various edible products and should remove a great deal of consumer concern over safety.

AMERICANS ARE ALREADY USING CBD REGULARLY

Nearly 7 percent of Americans are already using cannabidiol (CBD), placing the potential market opportunity for the much-hyped cannabis compound at $16 billion by 2025, according to a new analysis by Cowen & Co.

MANY CONSUMERS CLAIM TO USE CBD AS A WELLNESS PRODUCT.

Almost 62% of CBD users reported using CBD to treat a medical condition. The top three medical conditions were pain, anxiety, and depression.  [A Cross-Sectional Study of Cannabidiol Users]

THE 2018 FARM BILL

The federal 2018 Farm Bill lifted a nationwide ban on producing hemp, from which the oil is made, and which formerly was classified as a controlled substance. But the bill left states to follow their own laws, many of which still classify hemp as illegal, reports The New York Times. The federal-level acceptance of hemp is a good indicator for future product development and widespread acceptance of hemp-infused products.

Major Companies Entering the CBD-Infused Race

eyedropper over plate of food

Major companies have their eyes on cannabis, and many are already jumping into the space to create their own cannabis-infused products. Here are a few well-known brands that are leading the way:

 

URBAN OUTFITTERS

Popular retail brand Urban Outfitters plans to carry a line of products from CBD For Life in six locations, as well as on its e-commerce platform.

ULTA BEAUTY

Ulta Beauty is jumping at the CBD opportunity from a beauty standpoint with plans to carry its own line of CBD-infused skin care. Ulta will launch with five initial products that blend CBD with manuka honey.

BEN & JERRY’S

Ben & Jerry’s recently released a statement that they intend to launch CBD-infused ice cream flavors once the ingredient is legalized at the federal level. The brand commented that it would be a natural fit for their products, and they’ve already seen significant demand from customers through surveys.

COCA COLA

Coca Cola is expected to be joining the trend, investing in CBD beverage development through another Canadian cannabis company.

 

HEINEKEN

The popular beer producer, has developed a cannabis-infused sparkling water through Lagunitas.

CONSTELLATION BRANDS (CORONA, SVEDKA, & MORE)

Major alcohol company Constellation Brands has invested $4 billion in a Canadian cannabis company to move forward in the space.

As more companies enter the race to create CBD / THC products, producers should be looking at partnerships that adhere to certain safety and quality standards. Jumping into the market quickly is important, but producers should be wary of moving forward with CBD/THC suppliers that miss the mark, or their brand and products could be more of a liability than an opportunity as regulations and consumer standards fall into place.