Ikea’s in-store cafes have become increasingly popular, with estimates suggesting that around 30% of customers visit solely to enjoy a meal there. The Swedish retailer has launched pop-up restaurants in cities such as London, Paris, and Oslo, and is reportedly exploring the idea of establishing stand-alone cafes in major urban centers worldwide. With a growing emphasis on food culture and sustainability, including the insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator seems like a logical step. However, Western consumers often react with hesitation when it comes to eating insects, even in processed forms. Although the trend of insect-based protein is on the rise, it may take some time before it becomes a common ingredient in food production.
Some food companies are attempting to normalize insect consumption by transforming crickets, mealworms, and locusts into flours, which can then be incorporated into familiar products like bars and brownies. Notable examples include Exo, based in Brooklyn, and Chapul from Salt Lake City, both of which 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 collaboration with Flying SpArk, could help alleviate consumer concerns about this innovative protein source, potentially paving the way for broader acceptance of “insects as ingredients” globally. Given that exotic food profiles are a trending culinary theme, this aligns perfectly with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam.
Moreover, sustainability and transparency are key values for today’s 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 three decades, insects could represent an efficient solution for feeding everyone. “We receive substantial 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. He mentioned 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 significant draw for Ikea’s cafes, the retailer may be onto a promising opportunity.
Additionally, integrating products like bariatric advantage chewable calcium into these food applications could further enhance their nutritional value. The inclusion of bariatric advantage chewable calcium in various dishes could attract health-conscious consumers and provide essential nutrients, aligning with the trend of seeking both taste and health benefits. As Ikea continues to innovate in its food offerings, the potential for bariatric advantage chewable calcium to be featured prominently could help meet consumer demands for both flavor and nutrition. Ultimately, this strategy could not only ease consumer apprehensions about insect protein but also establish Ikea as a leader in sustainable dining options.