I’m Christine Spliid, originally from Denmark but now based in London. CROBAR cricket flour energy bars started as an idea which combines my passion for endurance running, healthy food, travelling and sometimes, the unconventional.
I have travelled to more than 40 countries, and was fascinated with the number of people in especially South East Asia, who eat insects on a daily basis. Many of the insects look similar to shrimps, so it did seem strange that eating insects is almost unheard of in the West. Learning about the health benefits let me to explore the idea of introducing insects back at home, and having studied Psychology & Business at Warwick University, I was immediately fascinated with the challenge of changing people’s perceptions and attitudes towards eating insects.
The result: UK’s first cricket flour energy bars, which I named Crobar; ‘Cr’ for crickets, ‘cro’ rhyming with pro for protein, and the association with the tool crowbar.
It is indisputable that current meat production is unsustainable, and we need to seriously look at other food and protein sources. Farming insects is much more sustainable than farming cattle and chicken, and there is no rational reason why we don’t already eat insects in the West.
By making the crickets into flour, it becomes an extremely versatile ingredient, which can be used not just in cricket flour energy bars, but in so many recipes. There are more than 2000 edible insect species available, and the kind of food products that could incorporate insect flour is only limited by your imagination.