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Bite Snacks was born from Sydney Koby’s desire to create a more sustainable food system by incorporating cricket protein into our diets. Growing up in the mountains around Vancouver, Sydney developed a love for nature early on. After finishing her engineering degree, she travelled to remote parts of the world, where she lived in the jungles of Borneo and climbed mountains in five continents. She saw first hand how detrimental the foods that we love can be to the environment, from forest being destroyed for crops and coral reef ecosystems being blown up from fishing practices. While traveling, she was introduced to eating bugs—consumed by cultures around the world for their taste, nutrition and availability. She became truly inspired after coming across the United Nations report urging people to eat insects because of their drastically lower environmental impact than traditional livestock. Crickets are nutrient-dense, naturally high in complete protein, and don’t need to undergo harsh processing methods like other protein powders. Which begs the question, why can’t crickets be a part of our diet here in North America? Coming from a family of excellent bakers and cooks, Sydney plied her skills towards making people love eating crickets. Through countless recipes and community tasting at farmers markets, Sydney was ready to present the world with an amazing-tasting energy bar, not just a bar that is good for you and for the environment. Can’t we have it all?
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Bite Snacks was born from Sydney Koby’s desire to create a more sustainable food system by incorporating cricket protein into our diets. Growing up in the mountains around Vancouver, Sydney developed a love for nature early on. After finishing her engineering degree, she travelled to remote parts of the world, where she lived in the jungles of Borneo and climbed mountains in five continents. She saw first hand how detrimental the foods that we love can be to the environment, from forest being destroyed for crops and coral reef ecosystems being blown up from fishing practices. While traveling, she was introduced to eating bugs—consumed by cultures around the world for their taste, nutrition and availability. She became truly inspired after coming across the United Nations report urging people to eat insects because of their drastically lower environmental impact than traditional livestock. Crickets are nutrient-dense, naturally high in complete protein, and don’t need to undergo harsh processing methods like other protein powders. Which begs the question, why can’t crickets be a part of our diet here in North America? Coming from a family of excellent bakers and cooks, Sydney plied her skills towards making people love eating crickets. Through countless recipes and community tasting at farmers markets, Sydney was ready to present the world with an amazing-tasting energy bar, not just a bar that is good for you and for the environment. Can’t we have it all?
