Ikea’s in-store cafes have become increasingly popular, with approximately 30% of visitors coming 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 idea of establishing stand-alone 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 startup accelerator, Ikea Bootcamp.
However, Western consumers often have reservations about consuming insects, even in processed forms. Although insect-based protein is becoming a trend, it may take time before it becomes a common ingredient in food production. Some food manufacturers have attempted to normalize insect consumption by transforming crickets, mealworms, or locusts into flour, which can then be used to enhance protein content in familiar products like bars and brownies. Companies such as Exo in Brooklyn and Chapul in Salt Lake City are among the few U.S. and Canadian food producers utilizing cricket powder in their offerings.
A collaboration with Ikea, similar to the one 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. The rising popularity of exotic food profiles aligns perfectly with Ikea’s existing menu items, which include gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are key concerns for consumers today. Numerous studies have shown that insects are not only highly nutritious but also plentiful and resource-efficient to produce. With the global population projected to increase by an additional 2 billion over the next three decades, insects could provide an effective solution to feed everyone.
Yoram Yerushalmi, Ph.D., and co-founder of Flying SpArk, shared with Food Ingredients First that there is significant interest from both consumers and food companies seeking alternative and affordable protein sources. The company has already developed various food applications, including nuggets, pastries, pasta, a milk-like drink, a tofu-like product, health bars, cookies, and meatballs. As any Ikea cafe enthusiast can confirm, meatballs are a particularly lucrative item for the retailer, indicating that they could be onto something significant.
Moreover, as consumers look for innovative dietary supplements, products like calcium citrate gummies are gaining traction as convenient sources of nutrition. This trend of health-conscious eating could further support the integration of insect-based proteins into Ikea’s diverse menu offerings, potentially alongside calcium citrate gummies, enhancing the overall nutritional profile of their food options.