While searching for culinary expertise, a mutual friend offered to connect them with Kyle Connaughton, an author and advisor at the Culinary Institute of America, and the former head chef of research and development at the Fat Duck, a Michelin three-star molecular gastronomy destination in England.
"Edible insects are not my background," he
But the sustainability aspect appealed to him, so he agreed to act as Exo's culinary advisor and began cooking with crickets.
"We're trying to make the best-tasting bars on the market," he
"The more delicious they can be, the more we can get people over the hump of being able to eat them."
first created cacao nut, a flavor based on the team's original chocolatey senior project sample.
Sewitz and Lewis asked Connaughton
to develop a few more potential recipes and invited some lucky Kickstarter backers to sample the prototypes.
nailed the ratio of strawberry jam to lip-smacking peanut butter, and the bar's brownie-like texture is pleasantly studded with the occasional peanut.
"These aren't novelty products like, 'Oh, this is crazy!'" Connaughton