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Why would we eat insects? ...high-quality, sustainable protein sources.

We know from scientific studies that what we eat significantly affects how we feel and how well we can perform.

The goal of HOP is to give individuals more control over their health and wellbeing through the food that they eat.

HOP BAR is made using crickets, or more precisely cricket flour, which contains the greatest amount and highest quality of protein compared to whey and the most popular meats: beef, chicken and pork. HOP BAR finally gives people the chance to experience insect-based foods whilst boosting their protein intake, which is great for both your everyday and post-exercise needs, all in a convenient snack!



Given that the protein percentage is so high, what else do you need?


Well, crickets also contain a full amino-acid profile including good amounts of leucine, which drives anabolism (i.e. creating complex molecules from simpler ones) and muscle protein synthesis, which is good for increasing muscle mass.


It is no surprise that when it comes to eating something like insects in the West we are particularly squeamish despite the global-majority of people's protein comes from consuming insects. Moreover, recent statistics show that the majority of people are open to try insects (Tao & Li, 2018) despite being unaware of the positive health benefits (Food Processing Technology, 2017). This is an education gap we are working to address.



A huge bonus with eating insects is their extremely high sustainability. Crickets are by far the most efficiently farmed protein when it comes to amount of water, feed, land area and labour consumed, and greenhouse gases produced (you can just about see the tiny dot for cricket GHGs). For more information you can check out the United Nations Food and Agriculture Organisation 'Edible insects' 2013 report. (Warning: it is comprehensive!)



Every cricket-protein-packed HOP BAR helps you perform better and saves up to 22 L of wasted water, 8.3 g of animal feed, 0.185 sqm of land (~three A4 sheets of paper), 2.5 seconds of labour, and 2.8 g of CO2 compared to the most common meats.


These statistics convince us that insects are the future of nutrition - we hope you feel the same!

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