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100MG CRUNCHY CAPS BARS- THClear CEREAL
Consumers shall be instructed not to consume more than mg polyphenols corresponding to 1,1 g of extract of defatted cocoa powder per day. Consumers shall be instructed not to consume more than mg of cocoa flavanols per day.
Coriander seed oil from Coriandrum sativum. Crataegus pinnatifida dried fruit. Dextran preparation produced by Leuconostoc mesenteroides. Diacylglycerol oil of plant origin. Dried extract of Lippia citriodora from cell cultures. In line with normal use in food supplements of a similar extract from the leaves of Lippia citriodora.
Echinacea angustifolia extract from cell cultures. In line with normal use in food supplements of a similar extract from the root of Echinacea angustifolia. Epigallocatechin gallate as a purified extract from green tea leaves Camellia sinensis.
The labelling shall bear a statement that consumers should not consume more than mg of extract per day. Maximum levels expressed as anhydrous EDTA. Fish peptides from Sardinops sagax. Maximum levels fish peptide product. Foods based on yoghurt, yoghurt drinks, fermented milk products, and powdered milk. Flavonoids from Glycyrrhiza glabra.
Maximum levels of flavonoids from Glycyrrhiza glabra. The labelling of the foods where the product was added as a novel food ingredient shall bear a statement that:. The amount of flavonoids in the final food shall be indicated on the labelling of the food containing it. Beverages containing flavonoids shall be presented to the final consumer as single portions. Fucoidan extract from the seaweed Fucus vesiculosus. Fucoidan extract from the seaweed Undaria pinnatifida.
Coffee, tea excluding black tea , herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products.
Drinks intended to meet the expenditure of intense muscular effort especially for sportsmen. A specific mention of the possible risks of digestive discomfort linked to the exposure of children aged under 8 to guar gum must be visible on the label of any foodstuffs containing it.
In the case of products with two compartments containing dairy and cereal products respectively, the instructions for use must clearly specify the need to mix the cereal and the dairy product before consumption, in order to take into account the potential risk of gastro-intestinal obstruction.
Fresh dairy products such as yogurts, fermented milks, fresh cheeses and other dairy-based desserts. Heat-treated milk products fermented with Bacteroides xylanisolvens. The labelling of the food products containing hydroxytyrosol shall bear the following statements:. This food product should not be consumed by children under the age of three years, pregnant women, and lactating women;.
Aqueous extracts of dried leaves of Ilex guayusa. In line with normal use in herbal infusions and food supplements of a similar aqueous extract of dried leaves of Ilex paraguariensis. Foods intended to meet the expenditure of intense muscular efforts, especially for sportsmen including isotonic drinks. The labelling of food supplements containing lacto-N-neotetraose shall bear a statement that the supplements should not be used if other foods with added lacto-N-neotetraose are consumed the same day.
The labelling of food supplements containing lacto-N-neotetraose intended for young children shall bear a statement that the supplements should not be used if breast milk or other foods with added lacto-N-neotetraose are consumed the same day.
Lucerne leaf extract from Medicago sativa. Lycopene from Blakeslea trispora. Maize-germ oil high in unsaponifiable matter.
Mycelial extract from Shiitake mushroom Lentinula edodes. Noni fruit juice Morinda citrifolia. Noni fruit juice powder Morinda citrifolia.
Noni fruit puree and concentrate Morinda citrifolia. The designation of the novel food on the labelling of the foodstuffs containing it shall be:. Noni leaves Morinda citrifolia.
Noni fruit powder Morinda citrifolia. In accordance with the particular nutritional requirements of the persons for whom the products intended.
Pasteurised fruit-based preparations produced using high-pressure treatment. Phosphatidylserine from fish phospholipids. Maximum levels of phosphatidylserine. Phosphatidylserine from soya phospholipids. Phospholipid product containing equal amounts of phosphatidylserine and phosphatidic acid. Potato proteins coagulated and hydrolysates thereof. Prolyl oligopeptidase enzyme preparation.
Diamine oxidase DAO content: Rapeseed oil high in unsaponifiable matter. As a vegetable protein source in foods except in infant formula and follow-on formula.
Where relevant, this statement shall appear in close proximity to the list of ingredients. The labelling of food supplements containing trans-resveratrol shall bear a statement that people using medicines should only consume the product under medical supervision.
In line with normal use in food supplements of resveratrol extracted from Japanese knotweed Fallopia japonica. Sacha Inchi oil from Plukenetia volubilis. There shall be a statement that excessive consumption may lead to gastro-intestinal disturbance. There shall be a statement that the products are not intended for use by children. The labelling of food supplements containing fermented soybean extract shall bear a statement that persons taking medication should only consume the product under medical supervision.
Spermidine-rich wheat germ extract Triticum aestevium. The designation of the novel food on the labelling shall be accompanied by indication that the product is a source of glucose and fructose. Dried Tetraselmis chuii microalgae. Food supplements containing dried microalgae Tetraselmis chuii shall bear the following statement: Intended use identical to that of the salmon, namely the preparation of culinary fish products and dishes, including cooked, raw, smoked and baked fish products.
UV-treated mushrooms Agaricus bisporus. Maximum levels of vitamin D 2. UV-treated baker's yeast Saccharomyces cerevisiae. Maximum levels of vitamin D 3. Vitamin K 2 menaquinone. Nor may it be added to infant formula. Maximum levels of pure beta-glucans from yeast Saccharomyces cervisiae. N -Acetyl-D-neuraminic acid is a white to off-white crystalline powder.
N -Acetyl-D-neuraminic acid dihydrate. N -Acetyl-D-neuraminic acid dihydrate: Absence in 10 g. Absence in 25 g. The Baobab Adansonia digitata fruits are harvested from trees. The hard shells are cracked open and the pulp is separated from the seeds and the shell. Hydroalcoholic extract from Ajuga reptans L. L-Alanyl-L-Glutamine is produced by fermentation with a genetically modified strain of Escherichia coli. Allanblackia seed oil is obtained from the seeds of the allanblackia species: Powdered gel extract derived from the leaves of Aloe macroclada Baker which is substantially equivalent to the same gel derived from Aloe vera L.
Proteins and krill material are removed from the lipid extract by filtration. The extraction solvents and residual water are removed by evaporation. Solvents are removed from the final product by evaporation. The oil is then extracted from the biomass and purified.
Argan oil is the oil obtained by cold pressing of the almond like kernels of the fruits of Argania spinosa L. Kernels may be roasted prior to pressing, but with no direct contact with a flame.
Astaxanthin is a carotenoid produced by Haematococcus pluvialis algae. Production methods for the growth of the algae are variable; using closed systems exposed to sunlight or strictly controlled illuminated light alternatively open ponds may be used.
The algal cells are harvested and dried; the oleoresin is extracted using either super critical CO 2 or a solvent ethyl acetate. Basil Ocimum basilicum L. Post-harvest the seeds are cleaned mechanically. Flowers, leaves and other parts of the plant are removed. Highest level of purity of Basil seeds has to be ensured by filtering optical, mechanical.
Microbiological controls and monitoring systems are in place. Fermented black bean extract Touchi extract is a fine light-brown protein-rich powder obtained by water extraction of small soybeans Glycine max L. Bovine lactoferrin is a protein that occurs naturally in cows' milk. Bovine lactoferrin is isolated from skimmed milk or cheese whey via ion exchange and subsequent ultra-filtration steps. Finally it is dried by freeze drying or spraying and the large particles are sieved out.
It is a virtually odourless, light pinkish powder. Physical-Chemical properties of Bovine lactoferrin: Refined Buglossoides oil is extracted from the seeds of Buglossoides arvensis L. The novel food is ruby coloured, slightly viscous oil with a slight shellfish odour extracted from the crustacean marine zooplankton Calanus finmarchicus. The novel food ingredient is a synthetic polymer Patent number WO Methyl vinyl ether-maleic anhydride copolymer is an anhydrous copolymer of methyl vinyl ether and maleic anhydride.
Chia oil is produced from Chia Salvia hispanica L. No solvents are used and, once pressed, the oil is held in decantation tanks and a filtration process employed to remove impurities. It can also be produced by extraction with supercritical CO 2.
Produced by cold pressing. Chia Salvia hispanica L. Carbohydrates include the fibre value EU: Crude fibre is the part of fibre made mainly of indigestible cellulose, pentosans and lignin. Production process of fruit juices and fruit juice blends beverages, containing Chia seeds, includes seed pre-hydration and pasteurisation steps.
Chitin-glucan is obtained from the mycelium of Aspergillus niger ; it is a slightly yellow, odourless, free-flowing powder. Chitin-glucan complex is obtained from the cell walls of the fruit bodies of the fungus Fomes fomentarius. It consists primarily of two polysaccharides:. The production process consists of several steps, including: No hydrolysis is applied during the production process. Salmonella and other pathogenic bacteria: The chitosan extract containing mainly poly D-glucosamine is obtained from stems of Agaricus bisporus or from the mycelium of Aspergillus niger.
The patented production process consists of several steps, including: Chondroitin sulphate sodium salt is a biosynthetic product. It is obtained by chemical sulphation of chondroitin derived from fermentation by the bacterium Escherichia coli O5: Chromium picolinate is a reddish free-flowing powder, slightly soluble in water at pH 7.
The salt is also soluble in polar organic solvents. Pandalis herb; species belonging to the Cistaceae family and native to the Mediterranean region, Chalkidiki Peninsula. Absence in 1 g. It is produced by fermentation using a genetically modified strain of E. The specification on citicoline from the microbial source is identical to the authorised synthetic citicoline. Clostridium butyricum CBM is a Gram-positive, spore-forming, obligate anaerobic, non-pathogenic, non-genetically modified bacterium.
Not detected in 1 g. Coriander seed oil is an oil containing glycerides of fatty acids that is produced from the seeds of the coriander plant Coriandrum sativum L. Dried fruits of Crataegus pinnatifida species belonging to the Rosaceae family and native to north China and Korea. Compotes are products obtained by thermal processing of the edible part of one or several species of fruits, whole or in pieces, sieved or not, without significant concentration.
Sugars, water, cider, spices and lemon juice may be used. Virtually odourless, white or almost white crystalline solid. Weigh accurately about mg of test sample into a 10 ml volumetric flask and add 8 ml of deionised water.
Dissolve the sample completely using an ultra-sonification bath min and dilute to the mark with purified deionised water. Filter through a 0,micrometer filter. Dissolve the sample completely using an ultra-sonification bath and dilute to the mark with purified deionised water.
Liquid chromatograph equipped with a refractive index detector and an integrating recorder. Manufactured from glycerol and fatty acids derived from edible vegetable oils, in particular from soybean oil Glycine max or rapeseed oil Brassica campestris , Brassica napus using a specific enzyme.
Dihydrocapsiate is synthesised by enzyme-catalysed esterification of vanillyl alcohol and 8-methylnonanoic acid. Following the esterification dihydrocapsiate is extracted with n-hexane. Echium oil is the pale yellow product obtained by refining oil extracted from the seeds of Echium plantagineum L. A highly purified extract from the leaves of green tea Camellia sinensis L.
Kuntze in the form of a fine, off-white to pale pink powder. Heavy metals b c. Inductively coupled plasma atomic emission spectroscopy; CFU: It is freely soluble in water. The novel food ingredient is a peptide mixture, which is obtained by an alkaline protease-catalysed hydrolysis of fish Sardinops sagax muscle, subsequent isolation of the peptide fraction by column chromatography, concentration under vacuum and spray drying. Flavonoids derived from the roots or rootstock of Glycyrrhiza glabra L.
Fucoidan from the seaweed Fucus vesiculosus is extracted using aqueous extraction in acidic solution and filtration processes without the use of organic solvents. The resulting extract is concentrated and dried to yield the fucoidan extract with the following specifications:.
Composition of the two permitted types of extracts, based on the level of fucoidan:. Fucoidan from seaweed Undaria pinnatifida is extracted using aqueous extraction in acidic solution and filtration processes without the use of organic solvents.
Residual solvents methanol, 2-propanol, methyl acetate, acetone: Glucosamine HCl from Aspergillus niger and genetically modified strain of E. Glucosamine sulphate KCl from Aspergillus niger and genetically modified strain of E.
Glucosamine sulphate NaCl from Aspergillus niger and genetically modified strain of E. Native guar gum is the ground endosperm of seeds from natural strains of guar Cyamopsis tetragonolobus L.
The measurements of viscosity are carried out under the following conditions: Heat-treated fermented milk products are produced with Bacteroides xylanisolvens DSM as starter culture. The resulting fermented milk product is homogenised and then heat-treated to inactivate Bacteroides xylanisolvens DSM Sum of homovanillic acid, iso-homovanilic acid, and 3-methoxy-4hydroxyphenylglycol: The Ice Structuring Protein ISP preparation is a light-brown liquid produced by submerged fermentation of a genetically-modified strain of food-grade baker's yeast Saccharomyces cerevisiae in which a synthetic gene for the ISP has been inserted into the yeast's genome.
The protein is expressed and secreted into the growth medium where it is separated from the yeast cells by micro-filtration and concentrated by ultra-filtration. As a result, the yeast cells are not transferred into the ISP preparation as such or under an altered form. The concentrate is stabilised with 10 mM citric acid buffer. Aqueous extract of dried leaves of Ilex guayusa. A reducing disaccharide that consists of one glucose and one fructose moiety linked by an alpha-1,6-glycosidic bond.
It is obtained from sucrose by an enzymatic process. The commercial product is the monohydrate. Virtually odourless, white or almost white crystals with a sweet taste. Determine using an atomic absorption technique appropriate to the specified level. Food and Nutrition Paper 5 Rev. Crystalline powder or colourless solution manufactured via catalytic hydrogenation of lactose.
Crystalline products occur in anhydrous, monohydrate and dihydrate forms. Nickel is used as a catalyst. Lacto-N-neotetraose is a white to off-white powder.
Produced by a chemical synthesis process and is isolated by crystallisation. Lacto-N-neotetraose is a white to off-white crystalline powder that is produced by a microbiological process. Lacto-N-neotetraose is isolated by crystallisation. The Lucerne Medicago sativa L. It is chopped and crushed. The press juice pH 5,,2 is neutralised. Preheating and vapour injection allows coagulation of proteins associated with carotenoid and chlorophyll pigments.
The protein precipitate is separated by centrifugation and thereafter dried. After adding ascorbic acid the Lucerne protein concentrate is granulated and stored in inert gas or in cold storage.
Synthetic lycopene is produced by the Wittig condensation of synthetic intermediates commonly used in the production of other carotenoids used in food. Lycopene is presented either as a powder in a suitable matrix or an oily dispersion. The colour is dark red or red-violet. Antioxidative protection has to be assured. It is presented either as a powder in a suitable matrix or an oily dispersion. Anti-oxidative protection has to be assured.
The purified lycopene from tomatoes Lycopersicon esculantum L. Lycopene oleoresin from tomatoes is obtained by solvent extraction of ripe tomatoes Lycopersicon esculentum Mill. It is a red to dark brown viscous, clear liquid. Pentamagnesium di- 2-hydroxybutanedioate -di- 2-hydroxypropane-1,2,3-tricarboxylate. Magnolia bark extract is obtained from the bark of the plant Magnolia officinalis L.
The bark is washed and oven dried to reduce moisture content before being crushed and extracted with supercritical carbon dioxide. The extract is dissolved in medical-grade ethanol and re-crystallised to yield magnolia bark extract. Magnolia bark extract is mainly composed of two phenolic compounds, magnolol and honokiol. Methyl cellulose is cellulose obtained directly from natural strains of fibrous plant material and partially etherified with methyl groups.
The polymers contain substituted anhydroglucose units with the following general formula:. Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless, granular or fibrous powder. Swelling in water, producing a clear to opalescent, viscous, colloidal solution.
Insoluble in ethanol, ether and chloroform. Soluble in glacial acetic acid. N-[4-[[[ 6S amino-1,4,5,6,7,8-hexahydromethyloxopteridinyl]methyl]amino]benzoyl]-L-glutamic acid, glucosamine salt. The novel food ingredient is a sterile aqueous extract obtained from the mycelium of Lentinula edodes cultivated in a submerged fermentation. It is a light brown, slightly turbid liquid. Noni fruits fruits of Morinda citrifolia L.
The obtained juice is pasteurised. An optional fermentation step before or after the pressing may occur. Seeds and skin of the sun-dried fruits of Morinda citrifolia are separated.
The obtained pulp is filtered to separate juice from the flesh. Desiccation of the produced juice occurs in one or two ways:. Either by atomisation using maize maltodextrins, this mixture is obtained by keeping the rates of inflow of the juice and maltodextrins constant.
Or by zeodratation or drying and then mixing with an excipient, this process allows the juice to be dried initially and then mixed with maltodextrins same amount as used in atomisation.
The fruits of Morinda citrifolia are harvested by hand. Seeds and skin may be separated mechanically from the pureed fruits. After pasteurisation, the puree is packaged in aseptic containers and stored under cold conditions.
Morinda citrifolia concentrate is prepared from M. Then the puree is heated to inactivate the pectinases and then immediately cooled. The juice is separated in a decanter centrifuge. Afterwards the juice is collected and pasteurised, prior to being concentrated in a vacuum evaporator from a brix of 6 to 8 to a brix of 49 to 51 in the final concentrate.
After cutting, the leaves of Morinda citrifolia are subject to drying and roasting steps. The product has a particle size ranging from broken leaves to coarse powder with fines. It is of greenish brown to brown colour. Noni fruit powder is made from pulped noni Morinda citrifolia L. Fruits are pulped and seeds are removed.
After freeze-drying during which water is removed from noni fruits, the remaining noni pulp is milled to a powder and encapsulated. Phosphated maize starch phosphated distarch phosphate is a chemically modified resistant starch derived from high amylose starch by combining chemical treatments to create phosphate cross-links between carbohydrate residues and esterified hydroxyl groups.
The novel food ingredient is yellow to brown powder. Phosphatidylserine is obtained from fish phospholipids by an enzymatic transphosphorylation with the amino acid L-serine. Specification of the phosphatidylserine product manufactured from fish phospholipids: The novel food ingredient is off-white to light yellow powder.
It is also available in liquid form with a clear brown to orange colour. The liquid form contains medium chain triacylglycerides MCT as a carrier. It contains lower levels of Phosphatidylserine due to the fact that it includes significant amounts of oil MCT. Phosphatidylserine from soya phospholipids is obtained through enzymatic transphosphatidylation of high-phosphatidylcholine soybean lecithin with the amino acid L-serine. Phosphatidylserine consists of a glycerophosphate skeleton conjugated with two fatty acids and L-serine via a phosphodiester linkage.
Characteristics of Phosphatidylserine from soya phospholipids: The product is manufactured through enzymatic conversion of soy lecithin.
The phospholipid product is a highly concentrated, yellow-brown powder form of phosphatidylserine and phosphatidic acid at an equal level. White to off-white powder which is an odourless, colourless, flavourless polysaccharide derived from non-GM sweet corn using conventional food processing techniques. Phytosterols and phytostanols are sterols and stanols that are extracted from plants and may be presented as free sterols and stanols or esterified with food grade fatty acids.
Plum kernel oil is a vegetable oil obtained by cold pressing of plum Prunus domestica kernels. Prolyl endopeptidase, proline-specific endopeptidase, endoprolylpeptidase. A genetically modified strain of Aspergillus niger GEP Specifications of the enzyme preparation of prolyl oligopeptidase: Below limits of detection: The protein extract is obtained from homogenised pig kidneys through a combination of salt precipitation and high speed centrifugation.
The obtained pig kidney extract is formulated as encapsulated enteric coated pellets to reach the active sites of digestion. Specification pig kidney protein excerpt with natural content of DAO E. Bile salt resistant enterobacteriaceae: There is a minor reduction of triglycerides containing monounsaturated and polyunsaturated fatty acids.
Rapeseed protein is an aqueous protein-rich extract from rapeseed press cake originating from non-genetically modified Brassica napus L. Synthetic Trans -resveratrol is off-white to beige crystals. A genetically modified strain of Saccharomyces cerevisiae. Rooster comb extract is obtained from Gallus gallus by enzymatic hydrolysis of rooster comb and by subsequent filtration, concentration and precipitation steps.
The principal constituents of rooster comb extract are the glycosaminoglycans hyaluronic acid, chondroitin sulphate A and dermatan sulphate chondroitin sulphate B. White or almost white hygroscopic powder. It is a transparent, fluid liquid and shiny oil at room temperature. It has a fruity, light, green vegetable taste without undesirable flavours. Aspect, limpidity, shine, colour: Fluid at room temperature, clean, shiny yellow gold. Salatrim is the internationally recognised acronym for short and long chain acyl triglyceride molecules.
Salatrim is prepared by non-enzymatic inter-esterification of triacetin, tripropionin, tributyrin, or their mixtures with hydrogenated canola, soybean, cottonseed, or sunflower oil. Clear, slightly amber liquid to a light coloured waxy solid at room temperature. Free of particulate matter and of foreign or rancid odour. All food products containing schizochytrium sp.
Fermented soybean extract is an odourless milk-white coloured powder. Vitamin K 2 is removed during the manufacturing process. Fermented soybean extract contains nattokinase isolated from natto, a foodstuff produced by the fermentation of non-genetically modified soybeans Glycine max L. Total viable aerobic count: Spermidine-rich wheat germ extract is obtained from non-fermented, non-sprouting wheat germs Triticum aestevium by the process of solid-liquid extraction targeting specifically, but not exclusively polyamines.
Sucromalt is a complex mixture of saccharides which is produced from sucrose and a starch hydrolysate by means of an enzymatic reaction. In this process, glucose units are attached to saccharides from the starch hydrolysate by means of an enzyme produced by the bacterium Leuconostoc citreum or by means of a recombinant strain of the production organism Bacillus licheniformis.
The overall product is syrup, in addition to these oligosaccharides, contains mainly fructose but also the disaccharide leucrose and other disaccharides. Sugar Cane Fibre is derived from the dry cell wall or fibrous residue remaining after expression or extraction of sugar juice from sugar cane, of the Saccharum genotype.
It consists primarily of cellulose and hemicellulose. The sunflower extract is obtained by a concentration factor of 10 of the unsaponifiable fraction of refined sunflower oil extracted from the seeds of the sunflower, Helianthus Annuus L.
The dried product is obtained from the marine microalgae Tetraselmis chuii , belonging to the Chlorodendraceae family, cultivated in sterile sea water in closed photobioreactors insulated from the outside air. It is an endemic fresh water species from Australia.
It is now reared in fish farms. Therapon or Scortum Barcoo. Tagatose is produced by isomerization of galactose by means of chemical or enzymatic conversion, or by epimerization of fructose by means of enzymatic conversion. These are single-step conversions. Food and nutrition paper 5 Rev 2 — Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials JECFA , p.
The selection of sample size and method of sample preparation may be based on the principles of the method described in FNP 5. Taxifolin-rich extract from the wood of Dahurian Larch Larix gmelinii Rupr. Rupr is a white to pale-yellow powder that crystallizes from hot aqueous solutions. Usual range of components of the Taxifolin-rich extract as per dry substance. Taxifolin in its hydrated form and during the drying process is a crystal. It is obtained from liquefied starch by a multistep enzymatic process.
The commercial product is the dihydrate. Virutally odourless, white or almost white crystals with a sweet taste. Preparation of sample solution: Bring sample to complete dissolution and dilute to mark with purified deionised water. Syringe - Strawberry Glue. Syringe - Animal Cookies. Syringe - Pablo Escobar OG. Syringe - Pineapple Express. Syringe - Master Yoda OG. Syringe - Paris OG. Raspberry Dark Chocolate Bar mg. Orange Blossom Chocolate Bar mg.
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