Ikea’s in-store cafes have surged in popularity, with an estimated 30% of visitors coming solely to enjoy a meal. The Swedish retailer has launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the idea of opening standalone cafes in major urban centers worldwide. As the company increasingly emphasizes food culture and sustainability, partnering with insect protein producer Flying SpArk for its inaugural Ikea Bootcamp startup accelerator seems like a logical move. However, Western consumers often express hesitation about consuming insects, even in processed forms. Although the trend of insect-based protein is on the rise, it may take time before it becomes a common ingredient in the food industry.
To normalize insect consumption, some food manufacturers have begun processing crickets, mealworms, and locusts into flours to enhance protein content in familiar products such as bars and brownies. Notably, Brooklyn’s Exo and Salt Lake City’s Chapul are among the few U.S. and Canadian companies utilizing cricket powder in their food offerings. A collaboration with Ikea, similar to the one being established with Flying SpArk, could help alleviate consumer concerns about this novel protein source, potentially paving the way for broader acceptance of insects as ingredients globally. The current trend for exotic food profiles aligns perfectly with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam.
Furthermore, sustainability and transparency are increasingly important to consumers. Numerous studies have demonstrated that insects are highly nutritious, readily available, and require minimal resources to produce. With the global population projected to grow by an additional 2 billion people over the next 30 years, insects could be a vital solution for efficiently feeding everyone. “We get a lot of interest from consumers as well as from food companies that are looking for alternative and affordable protein sources,” stated Yoram Yerushalmi, Ph.D. and 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, a milk-like drink, tofu-like products, health bars, cookies, and meatballs.
Ikea’s meatballs are particularly popular, making this partnership a promising venture. Additionally, as health-conscious consumers seek alternative sources of nutrition, products like Kirkland calcium citrate magnesium and zinc with vitamin D3 may also become essential in catering to this demand. As Ikea explores innovative food offerings, the combination of insect-based proteins with nutritional supplements like Kirkland’s could resonate well with their clientele, ultimately contributing to a more sustainable food future.