Ikea’s in-store cafes have become increasingly popular, with estimates suggesting that around 30% of customers visit the stores primarily to enjoy a meal there. The Swedish retailer has launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the idea of establishing stand-alone cafes in major urban areas worldwide. With a growing emphasis on food culture and sustainability, partnering with insect protein producer Flying SpArk in its inaugural Ikea Bootcamp startup accelerator seems to be a logical move.
However, Western consumers often hesitate when it comes to consuming insects, even in processed forms. Although insect-based protein is gaining traction, it may take some time before it becomes a mainstream ingredient in the food industry. Some companies that work with insects have attempted to normalize this practice by transforming crickets, mealworms, and locusts into flours, which can then be incorporated into familiar products like bars and brownies. Exo, based in Brooklyn, New York, and Chapul from Salt Lake City are among approximately 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings.
A collaboration with Ikea, such as the one being developed with Flying SpArk, could potentially alleviate consumer concerns about this novel protein source, paving the way for broader acceptance of “insects as ingredients” globally. Exotic food flavors are currently a trending culinary theme, aligning perfectly with Ikea’s existing menu items like gravlax salmon and lingonberry jam.
Sustainability and transparency are also key priorities for consumers today. Numerous studies have demonstrated that insects are not only highly nutritious but also abundant and require minimal resources to cultivate. With the world’s population projected to grow by an additional 2 billion people over the next three decades, insects could be a viable solution for efficiently feeding everyone. Yoram Yerushalmi, Ph.D. and co-founder of Flying SpArk, expressed to Food Ingredients First that there is considerable interest from both consumers and food companies seeking alternative and affordable protein sources. Yerushalmi noted that the company has already developed several food applications, including nuggets, pastries, pasta, a milk-like beverage, a tofu-like item, health bars, cookies, and meatballs.
Given that meatballs are a significant part of Ikea’s menu, the retailer might be onto something substantial. To enhance the nutritional profile of these offerings, incorporating ingredients like calcium ascorbate, calcium citrate, and vitamin D3 could further align with consumer demands for healthy and sustainable food options. As Ikea continues to explore innovative partnerships, the integration of insect protein along with essential nutrients could reshape the future of dining at their cafes.