Ikea’s in-store cafes have gained such popularity that it’s estimated that around 30% of visitors come solely to dine there. The Swedish furniture giant has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the possibility of opening stand-alone cafes in major urban centers worldwide. With a growing emphasis on food culture and sustainability, partnering with insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator appears to be a natural progression.
However, Western consumers still tend to be apprehensive about consuming insects, even in processed forms. While insect-based protein is emerging as a trend, it may take time before it becomes a common ingredient in food production. Some food manufacturers have attempted to normalize insect consumption by transforming crickets, mealworms, or locusts into flours, which can then be used to enhance protein content in familiar products like bars and brownies. Notably, Brooklyn-based Exo and Salt Lake City’s Chapul represent just a handful of around 25 food producers in the U.S. and Canada currently utilizing cricket powder in their offerings.
A collaboration with Ikea, akin to the one being developed with Flying SpArk, could potentially alleviate consumer concerns regarding this novel protein source, paving the way for a broader acceptance of “insects as ingredients” globally. The rising trend of exotic food profiles fits seamlessly with Ikea’s current menu, which includes items like gravlax salmon and lingonberry jam.
Sustainability and transparency also hold significant sway with consumers today. Numerous studies have affirmed that insects are not only highly nutritious but also abundantly available and require minimal resources for production. With the global population projected to grow by an additional 2 billion people in the next 30 years, insects may present an efficient solution to meet the food demands of the future.
“We receive considerable interest from consumers and food companies seeking alternative and affordable protein sources,” said Dr. Yoram Yerushalmi, co-founder of Flying SpArk, in an interview with Food Ingredients First. He mentioned that the company has already developed various food applications, including nuggets, pastries, pasta, milk-like drinks, tofu-like products, health bars, cookies, and meatballs. Given the popularity of meatballs in Ikea cafes, the retailer could be onto something significant.
In addition to culinary innovations, there’s potential for integrating health benefits, such as those associated with medicine ccm tablets, into insect-based products, appealing to health-conscious consumers. As Ikea continues to explore this avenue, the combination of taste, sustainability, and nutrition may well lead to a new era in food production, where insects play a vital role.