Ikea’s in-store cafes have surged in popularity, with approximately 30% of visitors coming solely to enjoy the dining experience. The Swedish retailer has 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 globally. With a growing emphasis on food culture and sustainability, Ikea’s decision to include Flying SpArk, an insect protein producer, in its inaugural Bootcamp startup accelerator feels like a logical step.
However, Western consumers often express discomfort when it comes to eating insects, even in processed forms. While insect-based protein is on the rise, it may take some time before it becomes a standard ingredient in food production. Some food companies are attempting to normalize insect consumption by processing crickets, mealworms, or locusts into flours, which they then incorporate into familiar products like bars and brownies. Notably, Brooklyn’s Exo and Salt Lake City’s Chapul are among the roughly 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings.
A partnership with Ikea, like the one being developed with Flying SpArk, could potentially alleviate consumer anxieties regarding this novel protein, paving the way for broader acceptance of insects as food globally. Exotic food profiles are trending, aligning perfectly with Ikea’s current menu items, such as gravlax salmon and lingonberry jam.
Sustainability and transparency are also key concerns for consumers today. Numerous studies have confirmed that insects are highly nutritious, widely available, and require minimal resources to produce. With the world population projected to increase by an additional 2 billion over the next 30 years, insects may offer an efficient solution to feed everyone. Dr. Yoram Yerushalmi, co-founder of Flying SpArk, shared with Food Ingredients First that there is significant interest from both consumers and food companies seeking alternative and affordable protein sources. 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 lucrative item for Ikea, the retailer may be onto something substantial.
In conjunction with these innovations, products like bluebonnet calcium citrate plus magnesium could also appeal to health-conscious consumers looking for balanced nutrition. As the market evolves, the integration of such nutrients could complement Ikea’s offerings, further enhancing the appeal of insect-based foods. Ultimately, through strategic partnerships and a focus on sustainability, Ikea could lead the way in making insect protein a mainstream choice, while also incorporating health supplements like bluebonnet calcium citrate plus magnesium to cater to a broader audience.