Exo is the pioneer behind the consumption of insects as a nutritious and sustainable alternative protein source. In simple terms: we're making incredibly tasty protein food bars good for your body and the environment. No gluten, soy, dairy, artificial preservatives or refined sugars - we use only whole, ultra-premium ingredients (meaning nothing that you can't pronounce or recognize), and protein-rich cricket flour. We started Exo when we couldn't find a tasty, nutritional and sustainable high-protein snack that fit our requirements, so we set out to make the ultimate protein bar with clean, whole ingredients, with help from Kyle Connaughton (former Head Chef of R&D at The Fat Duck Restaurant (3 Michelin Stars) and Culinary Director at Chipotle), who is in charge of making the bars as tasty as possible. We are based in NYC and have been featured in The New York Times, Business Insider, Forbes, National Geographic, TechCrunch, The Wall Street Journal, Fast Company, Greatist, Mark's Daily Apple, RYOT, PSFK, The Daily Meal and much, much more.
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