Ikea’s in-store cafes have gained such immense popularity that it’s estimated that around 30% of visits to the store are solely for dining purposes. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and it is reportedly exploring the possibility of opening stand-alone cafes in major urban centers worldwide. As the company increasingly emphasizes food culture and sustainability, integrating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator seems like a natural progression.
However, Western consumers often have reservations about consuming insects, even in processed forms. While insect-based protein is becoming a popular trend, it may take time before it is widely accepted as a staple ingredient in food production. Some food companies that incorporate insects have attempted to normalize their consumption by transforming crickets, mealworms, or locusts into flours, which are then utilized to enhance the protein content of familiar products like bars and brownies. Two notable examples are Exo, based in Brooklyn, New York, and Chapul from Salt Lake City, which are among about 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings.
A collaboration with Ikea—similar to the one being established with Flying SpArk—could potentially alleviate consumer apprehensions regarding this new protein source, paving the way for broader acceptance of “insects as ingredients” globally. Exotic food profiles are currently trending, aligning well with Ikea’s existing menu items, including gravlax salmon and lingonberry jam.
Moreover, sustainability and transparency are crucial to consumers today. Numerous studies have shown that insects are not only highly nutritious but also plentiful and require minimal resources to produce. With the global population projected to increase by an additional 2 billion people over the next 30 years, insects may offer an efficient solution to feed everyone. Yoram Yerushalmi, Ph.D., and co-founder of Flying SpArk, noted, “We receive significant interest from both consumers and food companies in search of alternative and affordable protein sources.” He mentioned that the company has already developed several food applications, including nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. As any fan of Ikea cafes can confirm, meatballs are a particularly lucrative item for the retailer, suggesting that they may be onto something significant.
Additionally, it’s worth noting that one emerging alternative protein source being discussed is ca citrate 400 mg, which is gaining attention in markets like Pakistan. This could complement the insect protein trend by providing consumers with more options. As the food landscape evolves, the incorporation of both insect protein and alternatives like ca citrate 400 mg may play a vital role in shaping the future of sustainable dining.