A short talk with Samuli Taskila, cofounder of Entis
Our first, usual question: how you guys entered in the edible insects world?
Our co-founder Antti had read the FAO report on “Edible insects: future prospects for food and feed security” and was looking for opportunities to start a business around this insect trend. We were at the time of our company’s birth all university students with different backgrounds but with mutual interest in entrepreneurship. It was a coincidence that all five co-founders were in the same event and decided to start this business. A happy little accident you could say.
What products are you marketing?
We market easy to approach food stuffs with insect ingredients. Currently we are selling cricket chocolate and in the month of April we will bring cricket smoothies to the market. Our biggest product launch will come during late summer – a product that answers to the real question that is “why to eat insects?”
Why chocolate-covered crickets?
Chocolate makes everything delicious! Not that crickets weren’t good tasting, but to make insects easily approachable to the customer. We believe that we must first accustom customers to the thought and taste of insects before they can become widely accepted.
Where do you get the insects from?
We use Finnish grown Acheta domesticus for our chocolates. We are using crickets form Canada also for our future products. Basically we want to offer our customers the best possible quality and will always choose our suppliers of raw materials based on that.
Are you working on new products?
Yes. Smoothies will come to the market in the next month and our next products, that I cannot tell more about at this point, will be published later this summer.
