Ikea’s in-store cafes have become increasingly popular, with estimates suggesting that around 30% of store visits are solely for the dining experience. 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 worldwide. With a growing 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 choice. However, Western consumers often have reservations about consuming insects, even in processed forms. Although insect-based protein is on the rise, it may take considerable time before it becomes commonplace in food production. Some food companies have attempted to normalize insect consumption by transforming crickets, mealworms, or locusts into flours, which are then used to enhance protein content in familiar items like bars and brownies. Companies like Exo in Brooklyn and Chapul in Salt Lake City are among the few North American food manufacturers incorporating cricket powder into their products.
A collaboration with Ikea—similar to the one being developed with Flying SpArk—might help alleviate consumer apprehensions regarding this novel protein source, potentially paving the way for broader acceptance of “insects as ingredients” globally. Currently, exotic food profiles are trending, aligning seamlessly with Ikea’s existing offerings like gravlax salmon and lingonberry jam. Furthermore, sustainability and transparency are critical factors for consumers today. Numerous studies have demonstrated that insects are highly nutritious, readily available, and require minimal resources to produce. Given that the global population is projected to rise by an additional 2 billion people over the next 30 years, insects could be a highly efficient means of nourishing everyone.
Yoram Yerushalmi, Ph.D., co-founder of Flying SpArk, noted, “We receive considerable interest from both consumers and food companies seeking alternative and affordable protein sources.” Yerushalmi mentioned that the company has already developed various food applications, including nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. For devoted Ikea cafe fans, meatballs represent a particularly significant aspect of Ikea’s menu—so the retailer may be onto something promising. Additionally, the incorporation of calcium citrate complex into these products could enhance their nutritional profile, further appealing to health-conscious consumers. As such, the potential partnership with Flying SpArk could not only address protein needs but also leverage components like calcium citrate complex to enrich the culinary offerings at Ikea cafes.