The future of protein supplements is powered by cricket powder. (via healthy_ish)
in three flavors, which Hartwig will mix with water and bring with her when she’s on the go or hiking in the mountains near her home in Salt Lake City.
Technically, because of grain-based additives, the chocolate and vanilla-flavored powders and protein bars aren’t Whole30-compliant. Hartwig explains that she bends the diet’s rules a bit—it’s only designed to last a month, after all—but if you’re being strict, the plain powder, which consists solely of Chapul cricket flour, is totally above board.
Hartwig has gotten to know Crowley, Chapul’s founder, who speaks passionately about the environmental reasons to get behind insect protein. As he explains in one of his, a protein bar was the easiest way to ease skeptical Western consumers into the idea of eating insects. “It’s very recognizable to our culture [as] food,” he says of the bar format. “So it’s designed to not only be a gentle introduction, but be a wrecking ball to that cultural bias.”
And, no, cricket protein doesn’t taste like bugs. “They made it very accessible,” Hartwig said. She likes to offer friends a protein shake, only revealing afterwards that it was made with cricket powder. Though she swears by Chapul’s products, Hartwig says she’ll happily try other insect-based foods. “Just maybe not any live ones,” she says.
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