Ikea’s in-store cafes have gained immense popularity, with estimates suggesting that around 30% of visitors come solely for the dining experience. The Swedish furniture giant has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly contemplating the establishment of stand-alone cafes in major urban areas worldwide. With a growing emphasis on food culture and sustainability, including insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator seems like a logical progression.
However, Western consumers often feel uneasy about consuming insects, even in processed forms. While the trend for insect-based protein is on the rise, it may take some time before it becomes a staple ingredient in food production. Some companies have attempted to normalize insect consumption by transforming crickets, mealworms, or locusts into flours, which can then be incorporated into familiar items like bars and brownies. Exo, based in Brooklyn, New York, and Chapul from Salt Lake City are among the approximately 25 food manufacturers in the U.S. and Canada currently using cricket powder in their products.
Collaborating with Ikea, as is the case with Flying SpArk, could help alleviate consumer concerns surrounding this new protein source, potentially paving the way for broader acceptance of insects as ingredients globally. Exotic food flavors are currently in vogue, aligning well with Ikea’s existing offerings, such as gravlax salmon and lingonberry jam. Furthermore, sustainability and transparency are increasingly important to today’s consumers. Research consistently shows that insects are highly nutritious, plentiful, and require minimal resources to produce. Given the projected increase of 2 billion people in the global population over the next 30 years, insects could be a highly efficient solution to feed everyone.
Dr. Yoram Yerushalmi, co-founder of Flying SpArk, mentioned to Food Ingredients First, “We receive significant interest from consumers and food companies seeking alternative and affordable protein sources.” He noted that the company has already developed a variety of food products, including nuggets, pastries, pasta, a milk-like drink, tofu alternatives, health bars, cookies, and meatballs. As any fan of Ikea cafes knows, meatballs are a particularly lucrative item for the retailer—suggesting that they may be onto something significant. Incorporating ingredients that equate calcium citrate into these offerings could further enhance their nutritional profile, making them even more appealing to health-conscious consumers. As the trend for insect protein continues to evolve, it may become an integral part of Ikea’s diverse menu, especially with the potential to equate calcium citrate benefits alongside sustainability.