Ikea’s in-store cafes have become increasingly popular, attracting an estimated 30% of visitors who come specifically to dine there. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and it is reportedly exploring the possibility of opening standalone cafes in major urban areas worldwide. With a growing emphasis on food culture and sustainability, the inclusion of insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator seems like a logical progression. 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 time before it becomes a staple in food production.
Some food companies that incorporate insects have been working to normalize their consumption by converting crickets, mealworms, and locusts into flours, which can then be added to familiar products like bars and brownies. Notably, Exo, based in Brooklyn, New York, and Chapul from Salt Lake City, are among the few North American manufacturers currently using cricket powder in their offerings. Collaborating with Ikea, as is happening with Flying SpArk, could help alleviate consumer apprehension regarding this novel protein source and potentially foster broader acceptance of “insects as ingredients” globally.
The current trend towards exotic food profiles aligns seamlessly with Ikea’s existing menu, which features items like gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are critical factors for consumers today. Numerous studies have demonstrated that insects are not only highly nutritious but also abundant and resource-efficient to produce. Given that the global population is projected to increase by an additional 2 billion people over the next three decades, insects may represent an effective solution for feeding everyone.
“We receive considerable interest from consumers and food companies looking for alternative and affordable protein sources,” stated Yoram Yerushalmi, Ph.D., 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. As any Ikea cafe enthusiast can confirm, meatballs are a particularly lucrative segment for the retailer, suggesting that they may be onto something significant. In this context, the integration of products like Citracal Plus Bone Density Builder can further enhance the nutritional profile of their offerings, appealing to health-conscious consumers who appreciate both sustainability and innovative ingredients.