Eco
When Greg Sewitz and Gabi Lewis created their protein bars from organic and all-natural ingredients—raw cacao, dates, almond butter and coconut honey, vanilla and sea salt—they wanted a high source of protein. So naturally they went with cricket flour which is slow roasted and milled from crickets. The result is a bar that is high in protein, low in sugar, incredibly nutritionally dense, and packed with omega 3 fatty acids, iron and calcium.
Crickets are exceptionally nutritious. They are high in protein (69% by dry weight), low in fat 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.
Sewitz and Lewis say their bars taste great and their chef has overseen three Michelin Star restaurants and was the Head Chef of R&D at The Fat Duck in England, one of the best restaurants in the world.
Sewitz says there’s some evidence that insects don’t feel pain–at least as we typically conceive of it—so if that’s your reason for being a vegetarian, then this makes sense too.
When Greg Sewitz and Gabi Lewis created their protein bars from organic and all-natural ingredients—raw cacao, dates, almond butter and coconut honey, vanilla and sea salt—they wanted a high source of protein. So naturally they went with cricket flour which is slow roasted and milled from crickets. The result is a bar that is high in protein, low in sugar, incredibly nutritionally dense, and packed with omega 3 fatty acids, iron and calcium.
Crickets are exceptionally nutritious. They are high in protein (69% by dry weight), low in fat 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.
Sewitz and Lewis say their bars taste great and their chef has overseen three Michelin Star restaurants and was the Head Chef of R&D at The Fat Duck in England, one of the best restaurants in the world.
Sewitz says there’s some evidence that insects don’t feel pain–at least as we typically conceive of it—so if that’s your reason for being a vegetarian, then this makes sense too.
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