Ikea’s in-store cafes have surged in popularity, with approximately 30% of visitors coming specifically to dine there. The Swedish retailer has launched pop-up restaurants in cities like London, Paris, and Oslo, and it is reportedly evaluating the possibility of establishing stand-alone cafes in major urban centers globally. 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 express aversion to eating insects, even in processed forms. Although insect-based protein is gaining traction, it may take time before it becomes a common ingredient in food production. Some companies that utilize insects have attempted to normalize their consumption by transforming crickets, mealworms, or locusts into flours, which are then used to enhance protein content in familiar items like bars and brownies. Exo, based in Brooklyn, New York, and Chapul from Salt Lake City are among the few food manufacturers in the U.S. and Canada using cricket powder in their products.
A partnership with Ikea, such as the one underway with Flying SpArk, could potentially alleviate consumer concerns about this novel protein, paving the way for broader acceptance of “insects as ingredients” worldwide. The current trend towards exotic food profiles aligns well with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam.
Moreover, sustainability and transparency are increasingly significant to consumers. Numerous studies have demonstrated that insects are highly nutritious, readily available, and require minimal resources for production. As the global population is anticipated to rise by an additional 2 billion over the next 30 years, insects could serve as an efficient means of feeding everyone.
“We receive substantial interest from consumers and food companies seeking alternative and affordable protein sources,” stated Yoram Yerushalmi, Ph.D., 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, milk-like beverages, tofu-like products, health bars, cookies, and meatballs. For Ikea, meatballs are particularly lucrative, suggesting that the retailer might be onto something significant.
In terms of nutritional content, discussions around calcium citrate vs calcium carbonate for osteoporosis treatment could also relate to the growing interest in alternative protein sources, as consumers look for options that enhance their overall dietary health. As consumers become more aware of the differences between calcium citrate vs calcium carbonate for osteoporosis, the incorporation of insect protein may also be perceived as a way to increase calcium intake, further emphasizing the importance of innovative food solutions like those Ikea is exploring.