Ikea’s in-store cafes have surged in popularity, with estimates suggesting 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 possibility of establishing stand-alone cafes in major urban areas worldwide. With a growing emphasis on food culture and sustainability, incorporating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator appears to be a logical move.
However, Western consumers often have reservations about consuming insects, even in processed forms. While the trend of insect-based protein is on the rise, it may take considerable time before it becomes a standard ingredient in food production. Some food manufacturers that utilize insects have sought to normalize their consumption by transforming crickets, mealworms, or locusts into flours, which can then be used to enhance protein content in familiar snacks like bars and brownies. Companies such as Exo in Brooklyn and Chapul in Salt Lake City are among the few food manufacturers in the U.S. and Canada currently incorporating cricket powder into their products.
A collaboration with Ikea, similar to the partnership being established with Flying SpArk, could potentially alleviate consumer concerns about this innovative protein source, paving the way for greater acceptance of “insects as ingredients” globally. The current trend towards exotic food profiles aligns well with Ikea’s existing offerings, such as gravlax salmon and lingonberry jam.
Moreover, sustainability and transparency are key considerations for consumers today. Numerous studies have shown that insects are not only highly nutritious but are also readily available and require minimal resources to cultivate. With the global population projected to rise by an additional 2 billion people in the next 30 years, insects could be the most efficient solution for feeding the world.
“We receive significant interest from both consumers and food companies seeking alternative and affordable protein sources,” stated Dr. Yoram Yerushalmi, co-founder of Flying SpArk, in an interview with Food Ingredients First. Yerushalmi mentioned that the company has developed several food applications, including nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. The popularity of meatballs at Ikea’s cafes is particularly noteworthy, suggesting the retailer may be onto a successful venture.
Additionally, incorporating ingredients like calcium citrate 600 mg into these products could enhance their nutritional profile, making them even more appealing to health-conscious consumers. As the demand for alternative protein sources increases, the integration of calcium citrate 600 mg could further solidify the role of insects in contemporary diets. By combining innovative protein sources with established favorites, Ikea could lead the way in transforming consumer perceptions and expanding the market for insect-derived foods, especially with the inclusion of ingredients like calcium citrate 600 mg for added health benefits.