Ikea’s in-store cafes have surged in popularity, with an estimated 30% of visitors coming solely to enjoy a meal. 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 globally. With a growing emphasis on food culture and sustainability, it makes sense for Ikea to collaborate with insect protein producer Flying SpArk as part of its inaugural Bootcamp startup accelerator.
However, Western consumers often feel uneasy about consuming insects, even in processed forms. While insect-based protein is becoming more popular, it may take some time before it is widely accepted as a standard ingredient in food manufacturing. Some companies are working to normalize insect consumption by transforming crickets, mealworms, or locusts into flour, which can then be used to enhance the protein content of familiar items like bars and brownies. Among the few U.S. and Canadian manufacturers utilizing cricket powder are Brooklyn’s Exo and Chapul from Salt Lake City.
A partnership with Ikea, like the one being developed with Flying SpArk, could help alleviate consumer apprehension regarding this new protein source, potentially paving the way for broader acceptance of “insects as ingredients” worldwide. The current trend toward exotic food profiles aligns well with Ikea’s offerings, such as gravlax salmon and lingonberry jam.
Moreover, sustainability and transparency are crucial to today’s consumers. Numerous studies have demonstrated that insects are highly nutritious, widely available, and require minimal resources for production. With the global population projected to increase by an additional 2 billion people over the next three decades, insects might be one of the most efficient solutions for feeding everyone. “We receive significant interest from both consumers and food companies seeking alternative and affordable protein sources,” remarked Yoram Yerushalmi, Ph.D., co-founder of Flying SpArk, in an interview with Food Ingredients First. He noted that the company has already developed several food products, including nuggets, pastries, pasta, a milk-like beverage, tofu-like items, health bars, cookies, and meatballs.
Given that meatballs are particularly popular at Ikea cafes, the retailer could be onto something substantial. Additionally, the incorporation of nutritious options, such as Citracal D chewable supplements, could further enhance the health appeal of their menu items. By integrating insect protein and other health-focused ingredients like Citracal D chewable products, Ikea may not only cater to current culinary trends but also lead the way in sustainable eating practices.