Emily Kimmins

Consumers need something physical to touch and taste and hold on to to tell you what they like and what they don't like. And the more different things you can give them, the richer your information is going to be.

Because it's usually only about 10% that ends up making it out on the market. They may be really good ideas, but there's something that gets in the way. There's ingredients that aren't available. It's just too expensive to manufacture it. There's consumers that are really interested, but not enough consumers to really make it make sense as a business.

Because it's usually only about 10% that ends up making it out on the market. They may be really good ideas, but there's something that gets in the way. There's ingredients that aren't available. It's just too expensive to manufacture it. There's consumers that are really interested, but not enough consumers to really make it make sense as a business.

Because it's usually only about 10% that ends up making it out on the market. They may be really good ideas, but there's something that gets in the way. There's ingredients that aren't available. It's just too expensive to manufacture it. There's consumers that are really interested, but not enough consumers to really make it make sense as a business.

So when you say insects, the first thing I want to know is what kind of insects. And the second thing I want to know is do you have to see the insect? Can the insect be hidden? What form is the insect in? Maybe a worm can look happy and be, you know, maybe worms are okay, but cockroaches, never okay. And is it cricket flour or am I eating a physical big old cricket? All of those things matter.

So when you say insects, the first thing I want to know is what kind of insects. And the second thing I want to know is do you have to see the insect? Can the insect be hidden? What form is the insect in? Maybe a worm can look happy and be, you know, maybe worms are okay, but cockroaches, never okay. And is it cricket flour or am I eating a physical big old cricket? All of those things matter.

So when you say insects, the first thing I want to know is what kind of insects. And the second thing I want to know is do you have to see the insect? Can the insect be hidden? What form is the insect in? Maybe a worm can look happy and be, you know, maybe worms are okay, but cockroaches, never okay. And is it cricket flour or am I eating a physical big old cricket? All of those things matter.

And it also matters what we're used to. So depending on where you live in the world, eating insects might be completely fine. Already part of my diet. No big deal. Give me some more insects.

And it also matters what we're used to. So depending on where you live in the world, eating insects might be completely fine. Already part of my diet. No big deal. Give me some more insects.

And it also matters what we're used to. So depending on where you live in the world, eating insects might be completely fine. Already part of my diet. No big deal. Give me some more insects.

If we're talking U.S. and Canada, yeah, the biggest concern is the ick factor. You need to understand how you can overcome the ickiness of the thought behind I'm going to be eating some insects. That's the biggest thing. We have to make sure we can get it into people's mouths before they can judge whether they actually like it or don't like it.

If we're talking U.S. and Canada, yeah, the biggest concern is the ick factor. You need to understand how you can overcome the ickiness of the thought behind I'm going to be eating some insects. That's the biggest thing. We have to make sure we can get it into people's mouths before they can judge whether they actually like it or don't like it.

If we're talking U.S. and Canada, yeah, the biggest concern is the ick factor. You need to understand how you can overcome the ickiness of the thought behind I'm going to be eating some insects. That's the biggest thing. We have to make sure we can get it into people's mouths before they can judge whether they actually like it or don't like it.

One of the biggest tricks that we have is blending familiar with unfamiliar. So if you can blend it with something that they already know, they already like, you have a better chance of getting new flavors into their repertoire, like new fruits combined with strawberries. You'll see strawberry kiwi. You see strawberry goji berries, strawberry acai berry.

One of the biggest tricks that we have is blending familiar with unfamiliar. So if you can blend it with something that they already know, they already like, you have a better chance of getting new flavors into their repertoire, like new fruits combined with strawberries. You'll see strawberry kiwi. You see strawberry goji berries, strawberry acai berry.

One of the biggest tricks that we have is blending familiar with unfamiliar. So if you can blend it with something that they already know, they already like, you have a better chance of getting new flavors into their repertoire, like new fruits combined with strawberries. You'll see strawberry kiwi. You see strawberry goji berries, strawberry acai berry.

Well, I like strawberries, so I'm willing to try whatever the other new thing is as long as it's still with strawberries.

Well, I like strawberries, so I'm willing to try whatever the other new thing is as long as it's still with strawberries.

Well, I like strawberries, so I'm willing to try whatever the other new thing is as long as it's still with strawberries.

So there are classic consumers that say, don't touch my product. I love it. I want it exactly the way it is. I want it the same every time I get it everywhere in the world.