Ikea’s in-store cafes have surged in popularity, with an estimated 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 possibility of opening standalone cafes in major urban centers worldwide. With a growing emphasis on food culture and sustainability, incorporating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator seems like a logical move. However, Western consumers often react negatively to the idea of consuming insects, even in processed forms. Although insect-based protein is on the rise, it may take some time before it becomes a mainstream ingredient in the food industry. Some food manufacturers have attempted to normalize insect consumption by transforming crickets, mealworms, or locusts into flours, which can then be used to enhance the protein content in familiar items like bars and brownies. Companies such as Exo from Brooklyn and Chapul from Salt Lake City are among the few in North America that currently incorporate cricket powder into their products.
A partnership with Ikea, like the one being developed with Flying SpArk, could potentially alleviate consumer concerns about this novel protein and pave the way for wider acceptance of “insects as ingredients” globally. Exotic food profiles are a trending culinary theme, aligning seamlessly with Ikea’s existing offerings, including gravlax salmon and lingonberry jam. Additionally, consumers are increasingly prioritizing sustainability and transparency in their food choices. Numerous studies have shown that insects are highly nutritious, readily available, and require minimal resources for production. With the global population projected to grow by an additional 2 billion people over the next 30 years, insects could emerge as a highly efficient solution for feeding everyone.
“We receive significant interest from both consumers and food companies seeking alternative and affordable protein sources,” stated Yoram Yerushalmi, Ph.D., and co-founder of Flying SpArk, in an interview with Food Ingredients First. He noted that the company has already developed various food applications, including nuggets, pastry, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. Given that meatballs represent a substantial business for Ikea, the retailer may be onto something promising. Furthermore, in line with their focus on health and nutrition, incorporating products like genestra cal mag raspberry liquid could enhance their offerings, appealing to health-conscious consumers while reinforcing the message of sustainability and nutritional value.