Nicholas Hayward

1 Introduction The interest of consumers in having access to more natural, minimally processed low-carbon footprint foods has led food companies to look for sustainable food ingredients that can be used to produce nutritious foods (Battacchi et al. 2020; Román et al. 2017). Agricultural hemp, in addition to its environmental credentials, represents a potential option to produce nutritious foods, as its seeds are rich sources of macro- and micronutrient compounds (Ramos-Sanchez et al. 2025).

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Main text (Cancer Cell 40, 88–102; January 10, 2022) We, the authors of the paper, described features associated with the response to immunotherapy using multi-omics data from patients with melanoma. After publication, we discovered an error in the script used to prepare Table S1, which led to incorrect annotation in the “Status” column. All patients were listed as “Alive” instead of the appropriate “Alive” or “Dead” status.