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 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 and environmental 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.

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.