Bold Foods is the company formed from the 2017 Ag Springboard winner, Pasta 2050 or "Cricket Pasta." Weslie Khoo, food science graduate student, founded the company, which is about producing pasta with cricket powder — as a sustainable source of protein.
Bold Foods served whole crickets and pasta made from cricket powder to consumers during food markets in New York City in spring and summer, 2018.
Cricket Pasta team wins $7,500 first place prize at Ag Springboard 2017. Pasta 2050’s pitch for pasta made with cricket flour won first place and $7,500 Thursday April 13 in the Ag Springboard student business pitch contest. L to R: Dr. Mark Gagnon, Entrepreneurship Coordinator, Dean Richard Roush, College of Agricultural Sciences with Pasta 2050 team: Weslie Khoo, Ph.D. student in food science, Haoshu Zhang, Ph.D. student in food science and Lauriel Stewart, M.S. student in food science. (Photo by Cameron Hart)