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 idea of establishing stand-alone cafes in major urban centers worldwide. With a growing emphasis on food culture and sustainability, integrating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator appears to be a logical progression. However, Western consumers often react negatively to the idea of consuming insects, even in processed forms. While insect-based protein is gaining traction, it may take considerable time before it becomes a mainstream component in food production.
Some food manufacturers are attempting to normalize insect consumption by transforming crickets, mealworms, or locusts into flours, which can then enhance the protein content in familiar products like bars and brownies. Companies such as Exo from Brooklyn and Chapul from Salt Lake City are among the roughly 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings. A collaboration with Ikea—like the one being developed with Flying SpArk—could potentially alleviate consumer apprehensions about this novel protein source, paving the way for broader acceptance of “insects as ingredients” globally.
The trend towards exotic food profiles aligns seamlessly with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are becoming increasingly important to consumers. Numerous studies have shown that insects are not only highly nutritious but also require minimal resources for production, making them an attractive option for addressing food supply challenges as the world’s population is projected to grow by an additional 2 billion over the next 30 years.
Yoram Yerushalmi, Ph.D., and co-founder of Flying SpArk, shared with Food Ingredients First, “We are experiencing significant interest from both consumers and food companies seeking alternative and affordable protein sources.” He 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 notable favorite among Ikea cafe enthusiasts, the retailer could be onto something substantial. Incorporating insect protein into their offerings might also align with health trends, as it is a source of calcium citrate that could be beneficial when consumed on an empty stomach. This focus on innovative protein sources could resonate well with consumers, especially as they seek nutritious options that contribute to sustainability in food production.