In this Taste Radio Interview, host Ray Latif sits down with Scott Riefler, Chief Science Officer at SōRSE Technology, to discuss how the company is breaking barriers in cannabis-infused products. Riefler shares the story of SōRSE’s beginnings, its emulsion technology that transforms cannabis extracts into shelf-stable, water-compatible ingredients, and how this innovation led to the launch of Happy Apple, Washington state’s top-selling cannabis beverage at the time. With a background spanning aerospace materials and food science, Riefler explains how his unique expertise positioned him to tackle one of the industry’s biggest challenges: making cannabinoids work seamlessly in everyday food and drinks.
The conversation also dives into the broader consumer and regulatory landscape for cannabis beverages. Riefler highlights why demand is growing, how cannabis differs fundamentally from alcohol and caffeine in its effects, and what brands should consider when entering the space—from ingredient quality to safety and supplier trust. He underscores the importance of transparency, scientific rigor, and partnerships with full-service providers who can support product development from formulation through compliance.
About Scott Riefler
Scott joined SōRSE in 2017 where he and his team developed SōRSE’s water-soluble emulsion technology for cannabinoids. He is a chemist, polymer and material scientist who has spent the past 40 years cultivating and applying technology to a range of commercial applications. Prior to SōRSE, Scott spent 20 years in the field of polymeric advanced materials for aircraft structure, followed by 19 years in the food space as a member of TIC GUMS’ leadership team.
To learn more about SōRSE Technology, go to https://sorsetech.com/ or request a sample here.
