The watershed moment in the renewed interest in insect protein came in 2013 when the United Nations issued a 200-page report entitled Edible insects: future prospects for food and feed security. Greg Sewitz, a co-founder of Exo, a company that produces protein bars that are made with Cricket Flour, was directly inspired by the UN report. A senior at Brown University at the time, Sewitz “was stunned by the realization that the U.S. is one of the only countries with ‘no culture of eating insects.’
He saw an opportunity and reached out to a friend, a weight-lifter by the name of Gabi Lewis. Enlisting Lewis to come up with a protein bar made with the flour made from ground-up, roasted crickets, they joined the growing ranks of nutritional supplements on the market that utilize cricket or insect flour.