August 10, 2014
Not to be left out from the Austin Future Food Salon (produced by Alimentary Initiatives of Toronto and Little Herds of Austin), Chapul made their insect-containing energy bars available as a taste test alongside a plethora of other enotomophagy snacks, confections, and chef-prepared dishes.
Chapul produces bars in three different flavors. For their event offering, normal Chapul bars were cut into bite-sized pieces. Illustrated above from left to right: Aztec bar, chaco bar, thai bar.
As a company, Chapul echos much of what other insect-based food manufacturers have been saying: less energy-intensive production, greater sustainability, complete nutrition, etc. In particular thought, they highlight the toll that modern agriculture takes on water reserves–in the American Southwest on into Central America in particular.
Chapul’s flavors result from travel to areas where insects are already commonly consumed. The Aztec and chaco bars include dates and chocolate and contain coffee-cayenne or peanut-flax seed mixes respectively. The thai bar is flavored with lime, coconut, and ginger.
In the Thai bar the ginger and limes flavors are present immediately. The chaco bar tastes prominently of a peanut butter. All bars have a pleasant tender chew.
The Austin Future Food Salon was housed in Brazos Hall in downtown Austin on February 19th, 2014. The next Future Food Salon occurs in Montreal on August 27, 2014 in the insectarium of Montreal’s Space for Life (Espace pour la Vie).
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