SALT LAKE CITY, Utah (CBS Las Vegas) — Adventurous eaters rejoice – a new Utah-based company is bringing the experience of eating bugs to the United States.
The protein-packed energy snacks are known as Chapul Bars, and so far, sales are said to be steadily rising.
“Our main mission is to make it culturally acceptable [to consume bugs],” businessman and Chapul Bar creator Pat Crowley told the Salt Lake Tribune. “We thought the cricket was a fairly easy transition, as opposed to a worm or a beetle.”
The 33-year-old entrepreneur reportedly teamed up with three business partners to create the company last September.
“Chapul Bars are delicious, all-natural bars with protein from crickets-one of the planet’s most amazing, energy-efficient creatures. No soy. No dairy,” the product’s official website boasts. “Just our innovative flour made entirely from crickets … inspired by native techniques used for centuries in the American Southwest and Mexico.”
The bars come in flavor combinations such as peanut butter and chocolate, as well as coconut, ginger and lime. And both offerings are a hit with fans.
“I ordered a box of each to take to a meeting of colleagues from around the state,” one commenter who identified herself as Debbie stated. “First I tried one of each and loved both of them! They are moist, flavorful and VERY satisfying. I love that they are all healthy ingredients!”
Another commenter, who referred to himself as Michael Day, called the bars a “great snack” – the only complaint he offered was that there were “not enough legs” in the snacks.
Chapul Bars – whose name translates to cricket or grasshopper in Aztec – can reportedly be purchased for approximately $3 in 30 stores found in 12 states. They are also available for purchase online through the company’s website.
Crowley is confident that the cricket-based snacks hold the answers to critical questions regarding food supplies for Americans.
“People are ready for a change,” he told the Tribune. “They’re more in tune with where their food comes from and the unsustainability [sic] of our mainstream food products.”