Ikea’s in-store cafes have surged in popularity, with estimates suggesting that around 30% of visits to their stores are specifically to eat there. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and they are reportedly contemplating the establishment of stand-alone cafes in major urban areas worldwide. With an increasing emphasis on food culture and sustainability, the inclusion of insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator appears to be a fitting choice.
However, Western consumers often express hesitation when it comes to consuming insects, even in processed forms. While the trend of insect-based protein is on the rise, it may take time before it becomes a staple ingredient in food production. Some food companies have sought to normalize the practice by transforming crickets, mealworms, or locusts into flours, which can then be added to familiar products like bars and brownies. Notably, Brooklyn’s Exo and Salt Lake City’s Chapul are among only about 25 food manufacturers in the U.S. and Canada currently incorporating cricket powder into their offerings.
A partnership with Ikea, such as the one being developed with Flying SpArk, could potentially alleviate consumer fears regarding this new protein source, paving the way for broader acceptance of “insects as ingredients” globally. The current trend of exotic food profiles aligns perfectly with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam. Furthermore, consumers are increasingly prioritizing sustainability and transparency. Numerous studies have demonstrated that insects are highly nutritious, readily available, and require minimal resources to produce. With the global population projected to rise by an additional 2 billion over the next three decades, insects may represent an efficient solution for feeding everyone.
“We receive significant interest from both consumers and food companies seeking alternative and affordable protein sources,” stated Yoram Yerushalmi, Ph.D., and co-founder of Flying SpArk, in an interview with Food Ingredients First. Yerushalmi noted that the company has already developed several food applications, including nuggets, pastries, pasta, a milk-like beverage, a tofu-like product, health bars, cookies, and meatballs. As any Ikea cafe enthusiast can confirm, meatballs are an especially lucrative aspect of Ikea’s business, which could hint at a promising future for this initiative.
Additionally, the collaboration could also highlight the importance of including essential nutrients, such as those found in Citracal calcium stores, in the diet. As the trend for innovative protein sources continues to grow, the integration of insect protein alongside traditional offerings could lead to more balanced and nutritious meals for consumers, further enhancing Ikea’s commitment to sustainability and health.