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Candy IndustryCandy ProductsNew Candy ProductsChocolate ProductsGummies & JelliesCannabis Candy

Insa releases summer drops, chocolate bar

Each piece features 5 mg THC.

By Alyse Thompson-Richards
Insa summer drops
Insa black raspberry bar
Insa summer drops
Insa black raspberry bar
June 12, 2024

Insa is releasing a line of seasonal products just in time for summer. 

Available at Insa’s Massachusetts locations for a limited time, the company is releasing Berry Limeade and Pina Colada signature drops and the Black Raspberry Ice Cream Bar. 

"As we welcome the summer season at Insa, we're thrilled to unveil flavors that encapsulate the essence of summertime,” said Chef Julian Rose, head of research and development, Insa. “Our new offerings are crafted with fresh, unique ingredients, designed to bring a refreshing twist to our customers' summer experiences, enhancing their moments of relaxation and celebration with the finest quality cannabis products.”

Insa's Berry Limeade Drops blend tangy lime and sweet raspberries flavors. Each piece is infused with 5 mg THC. They retail for $25 per package.

Bursting with tropical pineapple and sweet coconut flavors, each Pina Colada drop features 5 mg THC. These drops retail for $25 per package.

Insa’s Black Raspberry Ice Cream Bar combines real black raspberries and smooth European chocolate with a hint of heavy cream. With a dark purple hue and 5 mg of THC per piece, each bar retails for $30.


Related: VIDEO: Chatting confectionery edibles trends with Insa

This article was originally posted on www.preparedfoods.com.
KEYWORDS: cannabis chocolate cannabis gummies flavor trends Insa Massachusetts

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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