Cricket flour is made by drying whole crickets and grinding them down to be used for supplemental nutrition or in other foods like bars. This means they are minimally processed, easier to digest and don’t contain harsh chemicals.
It takes good! At least according to our athletes. We mix our cricket flour with real ingredients, like cacao, which ensures that Bounce Powder tastes like what’s on the label.
Often our athletes describe the Bounce Powder flavor to have a mild earthy taste that’s unique compared to other protein powders. It’s a taste that our athletes have come to associate with a high-quality nutrition profile.
We currently source whole dried crickets from Thailand, which we ground into flour and mix with additional ingredients in a Seattle, WA facility.
We’re constantly trying to find better, more sustainable sources for our product and reflect any updates in our Bounce Powder changelog.
We’re making an effort to establish the Bounce Powder blog as a resource for information about insect and other proteins. We’ll often link to sources in our scientific articles that provide more information about insect protein.
Store Bounce Powder in its original sealable bag or a sealed container in a dry, cool dark spot. Bounce Powder should be good to eat for about 2 years.
Absolutely! Bounce Powder contains crickets which are a complete protein. This means they contain all of the essential amino acids the body is not able to produce and must get from the diet. They are also loaded with fiber, potassium, calcium, magnesium, B12, and iron.