Ikea’s in-store cafes have become increasingly popular, with approximately 30% of customers visiting the stores primarily to dine there. The Swedish retailer has launched pop-up restaurants in cities such as London, Paris, and Oslo, and is reportedly contemplating the introduction of stand-alone cafes in major urban centers globally. As the company places greater emphasis on food culture and sustainability, the inclusion of insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator appears to be a logical step. However, Western consumers often have reservations about consuming insects, even in processed forms. While insect-based protein is gaining traction, it may take some time before it becomes a common ingredient in food production.
Some food manufacturers have attempted to normalize the consumption of insects by transforming crickets, mealworms, or locusts into flours, which can then be used to enhance the protein content in familiar products like bars and brownies. Companies such as Exo in Brooklyn and Chapul in Salt Lake City are among the approximately 25 food manufacturers in the U.S. and Canada currently incorporating cricket powder into their offerings.
A partnership with Ikea, similar to the collaboration with Flying SpArk, could potentially address consumer apprehensions regarding this new protein source, paving the way for broader acceptance of “insects as ingredients” worldwide. The current 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 crucial factors for consumers today. Numerous studies have highlighted that insects are highly nutritious, widely available, and require minimal resources to produce. With the global population projected to increase by 2 billion over the next three decades, insects may emerge as an efficient solution for feeding the growing population.
“We receive significant interest from both 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. Yerushalmi noted that the company has already developed various food applications, including nuggets, pastries, pasta, a milk-like beverage, a tofu-like product, health bars, cookies, and meatballs. Given the popularity of meatballs in Ikea cafes, it seems the retailer may be on to something promising.
Incorporating ingredients like calcium citrate malate into these offerings could further enhance their nutritional profile, making them even more appealing to health-conscious consumers. The potential for innovative products within Ikea’s food range that utilize insect protein, alongside traditional ingredients, could also highlight the benefits of affordable nutrition, aligning with initiatives like Jan Aushadhi, which aims to provide quality medicines and health supplements at lower prices. As the conversation around sustainable food sources continues, Ikea’s initiatives may pave the way for a new era of culinary exploration.