Should We Be Eating Bugs?

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.’

Food of the Future

When Gabi Lewis was studying at Brown University, he enjoyed powerlifting alongside his formal study of philosophy and economics. He was dabbling in different proteins when his roommate Greg Sewitz sent him a U.N. report about the many social and nutritional benefits of an insect diet. In that report from 2013, when Greg and Gabi were seniors, it said that “It is widely accepted that by 2050 the world will host 9 billion people. To accommodate this number, current food production will need to almost double.” It also reported that insects are a likely way of meeting the intense demand.

Exo, protein bar made from crickets, raises $4M

Exo, a protein bar company founded by two 20something entrepreneurs, today announced it has raised a $4 million Series A for a packaged food concept whose key ingredient would give most Americans pause: crickets. Or more specifically, cricket powder.