Starting in February, Exo will begin selling protein bars made from cricket flour. Founders Greg Sewitz and Gabi Lewis started making the cricket bars while in college when they couldn't find a bar on the market that suited their needs and found that their friends loved the bars. They enlisted Kyle Connaughton, formerly head of research and development for the Fat Duck restaurant in England, as a culinary adviser who helped formulate the bars to include 10 grams of protein. The introductory line will feature cacao nut, cashew ginger and peanut butter and jelly flavors.

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