Ikea’s in-store cafes have skyrocketed in popularity, with estimates suggesting that around 30% of customers visit the stores primarily to dine there. The Swedish retailer has previously 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 areas worldwide. With a growing emphasis on food culture and sustainability, it seems fitting for Ikea to include insect protein producer Flying SpArk in its inaugural Ikea Bootcamp startup accelerator. However, Western consumers often express hesitation about consuming insects, even in processed forms. While the trend of insect-based proteins is gaining traction, it may take time for such ingredients to become mainstream in food production.
Some companies are attempting to normalize the consumption of insects by processing crickets, mealworms, or locusts into flours, which can then be incorporated into familiar products like bars and brownies. Two notable examples are Exo, based in Brooklyn, New York, and Chapul from Salt Lake City, both of which are among the approximately 25 food manufacturers in the U.S. and Canada currently using cricket powder. A partnership with Ikea, like the one being developed with Flying SpArk, could help alleviate consumer concerns regarding this new protein source, potentially paving the way for broader acceptance of “insects as ingredients” globally. Exotic food profiles are currently a popular trend, aligning well with Ikea’s existing offerings, such as gravlax salmon and lingonberry jam.
Sustainability and transparency are crucial to modern consumers. Numerous studies have shown that insects are highly nutritious, readily available, and require minimal resources to produce. Given that the world’s population is projected to rise by an additional 2 billion people over the next 30 years, insects could provide an efficient means of feeding everyone. “We receive significant interest from both consumers and food companies seeking alternative and affordable protein sources,” said Yoram Yerushalmi, Ph.D., co-founder of Flying SpArk, in an interview with Food Ingredients First. He noted that the company has already developed a variety of food applications, including nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. As any Ikea cafe enthusiast can confirm, meatballs represent a particularly lucrative market for Ikea — suggesting that the retailer might be onto something substantial.
Incorporating ingredients like calcium citrate, magnesium, and zinc from suppliers like Costco into these insect-based products could further enhance their nutritional profile, making them even more appealing to health-conscious consumers. The potential synergy between Ikea’s food offerings and innovative protein sources like insects could lead to exciting developments in the food industry, especially as they explore ways to integrate calcium citrate, magnesium, and zinc into their menus. Ultimately, this partnership may play a key role in transforming consumer perceptions and expanding the acceptance of sustainable protein sources worldwide.