Cannabis sativa in beverages: incorporation methods, bioactive stability and sensory impact - a critical review

Cannabis beverages, typically produced from industrial hemp (THC < 0.3%), have gained prominence due to their therapeutic, psychoactive and sensory potential. Despite a market exceeding USD 1 billion, these products still face technological, sensory and regulatory challenges. This critical review explores the literature on beverages formulated with Cannabis sativa, assessing incorporation methods, bioactive stability, and sensory impact. The core of the review is based on 19 experimental studies covering eleven beverage types, with teas (n = 8), kombucha (n = 3), and beers (n = 3) representing the most studied. Direct infusion of dried flowers was the most common method, while cannabinoid stability remains a challenge, influenced by temperature, acidity, storage and lipids, with concentrations in some beverage matrices dropping below 50% within days. The lack of sensory data (only 11% of the studies), the variability of chemical profile, and the absence of standardized preparation methods are limitations in the current literature. Despite these barriers, changes in consumption habits, market growth and increasing interest in hemp products suggest a promising outlook for this innovation. This review provides a comprehensive synthesis, identifying pathways for developing safe, stable, and palatable hemp beverages, which is crucial for the future of this emerging market.