CROBAR FAQ

They are made in the UK, by a manufacturer who specialises in making high quality, raw bars. They use only the best ingredients, many of them being organic.

Cricket flour is essentially roasted, ground up crickets. Crickets are very high in protein, (about 60%) minerals and vitamins. We therefore add the cricket flour to our energy bars, and sell it loose in bags so you can use them in your own recipes. We believe cricket flour is a protein source we will see a lot more of in future, especially as it is very sustainable, and tastes great.

The feed of the crickets is really important to ensure a great flavour. We use organic roasted cricket flour from crickets that have been fed a diet of organic nuts, seeds and fruits, so the flavour is a bit like hazelnuts or buckwheat.

Per 100g, cricket flour has around 60g protein, 8g carbs, 21g fat and 8g fibre.

The Cacao, Raspberry and Coffee Crobars contain nuts, and the Peanut bar contains peanuts.

Crobar and cricket flour are completely gluten-free, dairy-free, grain-free, soy-free and GMO free.

Crickets are arthopods, just like shrimps, and some people who are allergic to shrimps have also shown allergic reactions to insects. Until more studies are done, it is safest to not consume insects if you know you are allergic to shellfish/ crustaceans.

Crickets in particular contain large levels of protein as well as vital micronutrients. It could be argued that they are also easier to introduce to people compared to insects with less attractive sounding names or associations. But crickets are just the starting point, there are more than 2000 edible insects available, so many other insects will be introduced once people have gotten used to the idea of eating insects.
Crickets are completely natural, whereas whey is the by- product of cheese making and industrially processed. Crickets also contain all essential amino acids, have an almost perfect omega 3 & 6 ratio, contain high levels of vitamin B12 as well as iron.
We source the cricket flour from Entomofarms, a large and reputable cricket farmer in Canada. They are completely transparent regarding the farming and processing methods of their cricket flour, which we believe is extremely important when introducing people to a new protein source like insects. There is no question that quality and safety has to come first. The crickets are being fed an organic diet of vegetables and seeds, and are farmed and killed humanely.
The crickets are roasted at 110 °C (230 °F) for two hours, before they are being ground into fine flour. Before grinding, they are being inspected for any defects. After grinding, microbial testing is carried out, before the cricket flour is packed and stored.
The Cacao Crobar is 91.3% raw. Given the large amount of roasted peanuts in the Peanut Crobar, it is 55% raw.
Each bar contains about 32 crickets.
The shelf life is 12 months.
The crickets are raised an a ‘free range’ indoor environment. They are given ample space to move through the ‘cricket condo’ set up and have access to feed and fresh water.

Once ready to harvest toward the end of their lifecycle (about 6 weeks), the crickets are cooled and then frozen which essentially mimics the natural process of hibernation (diapause) in nature.