Ikea’s in-store cafes have become increasingly popular, with estimates suggesting that around 30% of visitors come solely to enjoy the dining experience. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the possibility of establishing stand-alone cafes in major urban centers worldwide. With a growing emphasis on food culture and sustainability, incorporating Flying SpArk, a producer of insect protein, into the inaugural Ikea Bootcamp startup accelerator seems like a logical move.
However, Western consumers often hesitate when it comes to consuming insects, even in processed forms. Although insect-based protein is gaining traction, it may take time before it becomes a common ingredient in food manufacturing. Some food manufacturers have sought to normalize the idea of eating insects by transforming crickets, mealworms, or locusts into flours, which can then be used to enhance the protein content of familiar products like bars and brownies. Notably, Exo in Brooklyn, New York, 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, like the one being developed with Flying SpArk, could potentially alleviate consumer apprehension regarding this new protein source, paving the way for broader acceptance of “insects as ingredients” globally. The current trend toward exotic food profiles aligns well with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are increasingly significant to consumers. Numerous studies have highlighted that insects are not only highly nutritious but also abundant and require minimal resources for production. With the global population projected to grow by an additional 2 billion over the next 30 years, insects could provide an efficient solution for feeding everyone.
“We receive considerable interest from consumers and food companies seeking alternative and affordable protein sources,” said 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, a tofu-like product, health bars, cookies, and meatballs. Given that meatballs are a particularly lucrative item for Ikea, the retailer may be onto something significant in this culinary adventure.
Moreover, as consumers look for innovative ways to enhance their diets with products like Citracal 250 mg, the integration of insect protein could present a unique opportunity for Ikea to lead in both food sustainability and health trends. By championing insect-based ingredients, Ikea could play a pivotal role in shifting perceptions and expanding the acceptance of such proteins in mainstream food culture.