Ikea’s in-store cafes have surged in popularity, with around 30% of visitors coming solely to dine there. The Swedish retailer has launched pop-up restaurants in cities like London, Paris, and Oslo, and it is reportedly contemplating the establishment of stand-alone cafes in major urban areas worldwide. With a growing emphasis on food culture and sustainability, incorporating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator appears to be a logical step. However, Western consumers often hesitate when it comes to eating insects, even in processed forms. While insect-based protein is on the rise, it may take time before it becomes a common ingredient in food manufacturing. Some food companies are attempting to normalize insect consumption by transforming crickets, mealworms, or locusts into flours, which are then used to enhance the protein content of familiar products like bars and brownies. Companies such as Exo in Brooklyn and Chapul in Salt Lake City are among the roughly 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings.
A partnership with Ikea, similar to the one with Flying SpArk, could help alleviate consumer concerns about this novel protein, potentially fostering greater acceptance of “insects as ingredients” globally. The trend of exotic food profiles aligns well with Ikea’s existing menu items, including gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are paramount for consumers today. Research consistently shows that insects are highly nutritious, readily available, and require minimal resources to produce. With the global population anticipated to grow by an additional 2 billion over the next 30 years, insects might be an efficient solution for feeding everyone.
“We receive significant interest from consumers and food companies seeking alternative and affordable protein sources,” stated Dr. Yoram Yerushalmi, co-founder of Flying SpArk, in an interview with Food Ingredients First. He mentioned that the company has already developed various food applications, such as nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. Given the strong popularity of meatballs in Ikea cafes, the retailer could be onto something promising.
In the context of nutrition, many consumers are interested in understanding which is better for osteoporosis: calcium citrate or carbonate. This concern for nutritional knowledge complements the growing interest in alternative protein sources, like those being explored by Flying SpArk in collaboration with Ikea. As the conversation around food sustainability and health continues to evolve, understanding the best sources of nutrition will remain a priority for consumers.