hey planet

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hey planet

hey planet´s table display with protein bar is available in 3 different flavors

  • Insect protein bar with Apple Cinnamon
  • Insect protein bar with Cocoa Orange
  • Insect protein bar with Salted Peanuts

 

Each display contains 12 bar with 45g in each protein bar

 

The insect protein bars are made from organic and natural ingredients and contain 17% protein as well as fiber, vitamin B12 and iron from buffalo larvae.

 

hey planet protein bar contains:

  • An insect bar contains 11-12 grams of dietary fiber - in a coarse piece of rye bread you get 9 grams of fiber
  • An insect bar contains 3 milligrams of iron - you get 4 mg. iron in 100 grams of pure spinach
  • An insect bar contains 0.4 micrograms of vitamin B12 - yogurt contains 0.3 ug. per 100 grams

 

The bars are gluten free, with added sugar and additives.

 

hey planet was founded in late 2016 by insect researcher Malena Sigurgeirsdottir and social entrepreneur Jessica Buhl-Nielsen.

 

Their mission is to create a more sustainable food culture by integrating insects into food.

 

hey planet is produced in Denmark

 

Certification:

  • DK-ØKO-100

* The bar is certified 88% organic as insects cannot yet be certified due to lack of EU legislation. However, no pesticides or antibiotics are used to breed insects.

 

Precautions

  • If you are allergic to shellfish or molluscs, you may also be allergic to insects.

 

hey planet history

An insect researcher and a social entrepreneur meet in Copenhagen in October 2016 and they start talking. They talk about global issues; malnutrition, food security, gender inequality and insects. Insects, Malena argues, are the most nutrient-rich resource with a very small climate footprint. They are relatively easy to produce, free of pesticides and antibiotics and so they take up very little space as they can be grown vertically in cities. In addition, they can even be fed on food waste.
 

5 years ago in tanzania

She knows all this because she herself has experienced it and studied the subject for 5 years. As a vegetarian, she was not as sure about eating the locusts as she was served by her host family in Tanzania. But it would probably be best to integrate into the local culture, she thought. After eating insects for almost a year, she felt less tired and her blood count had increased after consuming more protein, iron and vitamin B12 from the grasshoppers.