12 foodies under 30 with big ideas
Gabi Lewis and Greg Sewitz, co-founders, Exo
On a mission to create a market for sustainable insect protein, Brown University grads Lewis and Sewitz went through the AccelFoods accelerator in 2014 to produce Exo's line of protein bars made with cricket flour. CircleUp named Exo one of the most innovative brands for 2015.