We have been following both Kickstarter and Brown University for some time, with interest in how this generation of graduating entrepreneurs from universities are pursuing careers in sustainability-related fields. And now, a word about alternative sources of nutrition that intersects these interests:
10g bioavailable protein. All-natural. Gluten/grain/soy/dairy free. Made in America.
Exo will introduce to the West one of the most nutritious and sustainable protein sources in the world: insects. Through combining cricket flour (slow roasted and milled crickets) with organic and all-natural ingredients such as raw cacao, dates, almond butter and coconut, we have created a bar that is high in protein, low in sugar, incredibly nutritionally dense, and packed with omega 3 fatty acids, iron and calcium. Our bars are free of: unnatural sugars, gluten, grains, dairy, soy, artificial preservatives and anything processed.
Crickets are exceptionally nutritious. They are high in protein (69% by dry weight) and contain all the essential amino acids. They are also high in micronutrients: crickets have more iron than beef and almost as much calcium as milk.
Insect protein represents the first viable solution to the global food crisis. Crickets need 12x less feed than cattle, 4x less feed than sheep, and half as much feed as pigs and chickens to produce the same amount of protein. They produce 80x less methane than cattle, can reproduce much quicker, and barely require any water or space.
If eating insects seems strange, consider that 80% of the world already does it.
We are Gabi Lewis and Greg Sewitz, college roommates and co-founders of Exo, which we started during our senior year at Brown University. Gabi has an obsession with everything health related—from paleolithic nutrition to powerlifting—and was searching for a snack that would satisfy his high nutritional standards. He couldn’t find one. Greg, having just returned from a conference at MIT hosted by His Holiness the Dalai Lama on climate change and resource scarcity, suggested insects as a protein source. After much iteration—and a few runaway crickets—we created a bar that fulfilled each of our original goals. Exo was born.
Where we are
We have a solid team, rock star advisors and a three star Michelin chef who was Head of R&D at The Fat Duck Restaurant in England, one of the best restaurants in the world. Our recipe has received phenomenal reviews at CrossFit gyms and on university campuses. We have a basic website. Our packaging supplier and commercial kitchen are lined up. We’re ready to go.
Read the whole story here.