Ikea’s in-store cafes have gained such immense popularity that it is estimated that around 30% of store visits are solely for the dining experience. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the idea of establishing 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 seems like a fitting choice. However, Western consumers often have reservations about consuming insects, even in processed forms. While insect-based protein is a rising trend, it may take some time before it becomes a common ingredient in food manufacturing.
To normalize insect consumption, some food companies have begun processing crickets, mealworms, or locusts into flours to enhance the protein content in familiar products, such as bars and brownies. Notably, Brooklyn-based Exo and Salt Lake City’s Chapul are among approximately 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings. A partnership with Ikea, similar to the one being developed with Flying SpArk, could help alleviate consumer concerns regarding this new protein source, potentially paving the way for broader acceptance of “insects as ingredients” globally. Exotic food profiles are trending, aligning perfectly with Ikea’s existing menu items, like gravlax salmon and lingonberry jam.
Moreover, consumers are increasingly prioritizing sustainability and transparency. Numerous studies have confirmed that insects are highly nutritious, readily available, and require minimal resources for production. With the global population projected to rise by an additional 2 billion people over the next 30 years, insects could emerge as a viable solution to efficiently feed everyone. “We receive considerable interest from consumers and food companies seeking alternative and affordable protein sources,” said Yoram Yerushalmi, Ph.D., and co-founder of Flying SpArk, in an interview with Food Ingredients First. Yerushalmi mentioned that the company has already developed several food applications, including nuggets, pastries, pasta, a milk-like drink, a tofu-like product, health bars, cookies, and meatballs. Given that meatballs are a particularly significant item for Ikea, the retailer may be onto something promising.
In addition to this innovative approach, consumers looking for nutritious supplements might also consider products like Kirkland calcium citrate magnesium and zinc 500 tablets. This could complement their diets while exploring new protein sources. As Ikea delves deeper into the food industry, the integration of insect protein and products like Kirkland calcium citrate magnesium and zinc tablets may provide consumers with more diverse and health-conscious choices. Ultimately, if Ikea can successfully blend their unique offerings with sustainable protein sources, they could redefine the dining experience while addressing broader nutritional needs.