Two University of Oregon students have started the Cricket Flours company which roasts food-grade crickets and processes them into flour; bugs are commonly eaten in the non-Western world and are considered a more sustainable source of protein than larger animals and seafood.

Two entrepreneurs have launched Cricket Flours which sells crickets roasted and ground into a fine, flour-like consistency.

The partnership began when Charles Wilson, a law student, approached Omar Ellis, an MBA student about his idea for the company.

Wilson had been inspired by the 2013 UN report, "Edible Insects: Future prospects for food and feed security” which talks about insects as a food source, but Ellis was skeptical that Western consumers would accept it.

Eventually, they both agreed that crickets, which are related to shrimp and are high in protein and nutrients, are considered a more environmentally friendly and sustainable protein source than livestock and seafood.

Crickets are also already part