Ikea’s in-store cafes have surged in popularity, with estimates suggesting that around 30% of visitors come specifically to dine there. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly contemplating the introduction of stand-alone cafes in major urban centers worldwide. With a growing emphasis on food culture and sustainability, incorporating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator seems like a logical step. However, Western consumers often hesitate when it comes to consuming insects, even in processed forms. While insect-based protein is gaining traction, it will likely take time before it becomes a common ingredient in food manufacturing.
Some companies specializing in insect-based products have attempted to normalize the consumption of insects by converting crickets, mealworms, and locusts into flour, which can then be used to enhance the protein content in familiar items like bars and brownies. Notable examples include Exo, based in Brooklyn, New York, and Chapul from Salt Lake City—two of the approximately 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings. A partnership with Ikea, such as the collaboration with Flying SpArk, could potentially alleviate consumer apprehensions regarding this novel protein source, paving the way for broader acceptance of insects as ingredients globally. The current trend towards exotic food profiles aligns seamlessly with Ikea’s existing menu items, like gravlax salmon and lingonberry jam, creating opportunities for innovation.
Sustainability and transparency are crucial factors for today’s consumers, and numerous studies have demonstrated that insects are not only highly nutritious but also abundant and resource-efficient to produce. With the global population projected to increase by an additional 2 billion people in the next 30 years, insects may prove to be an effective solution for feeding the world. “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, tofu-like products, health bars, cookies, and meatballs. Given that meatballs are a particularly strong seller for Ikea cafes, the retailer could be onto a promising venture that ties in well with the citracal c trend, further enhancing their food offerings while addressing the growing demand for sustainable protein sources.