Your ProBar is bigger than the Chapul bar. The ratios of all the nutrients look about the same between the two bars, except for the sodium.

I've had a few and they're actually pretty good. I think some friends of mine know Pat. They taste like a really dense Clif bar, but less sweet. I think he really got the flavors and texture right because there is no indication you're eating insects and it's not insanely sweet like other bars. I think it's a complete protein source, so that's good, and it doesn't have the weird milk taste of whey. This post sounds like an advertisement, but I'm really not affiliated with the company. It's just a decent protein bar.

Perhaps it should be called 'John the Baptist Bar' since he is known (in the Bible) for eating locust and honey (crickets are similar to locust). :)
Knowing that it isn't whole crickets in it but ground up ones makes it more appealing. :) It would be neat to try it.

You should really do the comparisons to equal weights worth, i.e. what would a cricket bar have in it if it was 3oz or what would the ProBar have in it if it was 1.8oz. 1.8 is 60% of 3 so it's easy to figure out. If the ProBar was to be cut down to 1.8oz, then it would have 6g protein, 222 calories, 28.8g carbs, 10.2g fat, and 162g sodium. So, they're about equal in density of each with the exception of the ProBar having a lot of extra sodium.

You do realize that some foods that have #40 red dye in it, which is made from insects , right? http://www.boston.com/news/globe/health_science/articles/2006/03/06/are_insects_used_to_make_food_coloring/

I've eaten Fried Crickets in Thailand. They are good. So are Fried Scorpions and Bamboo Worms. Americans would rather eat that newly advertised 100% Bacon Burger so they can die of Heart Failure..

Why not have an African version made with locusts? They are plentiful, and bigger than crickets. Could be a good export product. I have often wondered if they are eaten by humans, as a good source of protein. @spchtr: yes, the red colouring is made from the cochineal beetle, and is natural. @BigWarpGuy: Would you eat ground up worm bars? They are a good protein source as well

I've eaten crickets in Thailand, they go great with beer!

@spchtr According to the article, red dye #40 is made from coal tar, however other red dye is made from the cochineal beetle.

"Desert shrimp" (locusts) is already a big commodity in northern Africa, not mention Snapple has been using crushed beetles in it's orange colored "made with the best stuff on earth" products for decades. This isn't that big a shock. Still, I'd be curious how insect based foods perform in the largely culinarily conservative american population.