Ikea’s in-store cafes have surged in popularity, with an estimated 30% of customers visiting solely to enjoy a meal there. The Swedish furniture giant has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the possibility of opening standalone cafes in major urban areas worldwide. With a growing emphasis on food culture and sustainability, it makes sense for Ikea to include insect protein producer Flying SpArk in its inaugural Ikea Bootcamp startup accelerator.
However, Western consumers often have reservations about consuming insects, even in processed forms. Although insect-based protein is gaining traction, it may take time before it becomes a common ingredient in food production. Some companies have attempted to normalize insect consumption by converting crickets, mealworms, and locusts into flours, which can then be used to enhance protein content in familiar products like bars and brownies. Notably, Exo from Brooklyn, New York, and Chapul from Salt Lake City are among the few U.S. and Canadian manufacturers currently utilizing cricket powder in their offerings.
A collaboration with Ikea, like the one being established with Flying SpArk, could help alleviate consumer concerns regarding this innovative protein source, potentially paving the way for broader acceptance of insects in global cuisine. Exotic food profiles are trending, aligning well with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are key priorities for today’s consumers. Research consistently shows that insects are highly nutritious, readily available, and require minimal resources to produce. As the global population is projected to increase by 2 billion over the next 30 years, insects may emerge as an efficient solution to feeding everyone.
Yoram Yerushalmi, Ph.D., co-founder of Flying SpArk, shared with Food Ingredients First that there is considerable interest from both consumers and food companies seeking alternative and affordable protein sources. The company has already developed several food applications, including nuggets, pastries, pasta, a milk-like drink, tofu-like products, health bars, cookies, and meatballs. For avid Ikea cafe visitors, meatballs are a particularly significant item for the retailer, suggesting that Ikea could be onto something substantial.
Furthermore, as the focus on nutrition continues, products like 21st century calcium citrate maximum d3 400 tablets may complement the insect protein trend by promoting overall health. The combination of insect protein with nutrient-rich supplements could offer consumers a compelling reason to embrace this new dietary shift. With its innovative approach, Ikea stands at the forefront of a potential food revolution that could reshape how we think about protein sources in the 21st century.