Ikea’s in-store cafes have become increasingly popular, with about 30% of visitors coming primarily to enjoy a meal. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the possibility of opening stand-alone cafes in major urban centers globally. With a growing focus on food culture and sustainability, including the insect protein producer Flying SpArk in the first Ikea Bootcamp startup accelerator seems like a sensible move. However, many Western consumers still have reservations about consuming insects, even in processed forms. Although insect-based protein is gaining traction, it may take some time before it is widely accepted as a mainstream ingredient in food production.
To normalize insect consumption, some food companies have been processing crickets, mealworms, and locusts into flour to enhance protein content in familiar foods like bars and brownies. Exo, based in Brooklyn, New York, and Chapul from Salt Lake City are among the approximately 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their products. A partnership with Ikea, such as the one being established with Flying SpArk, could potentially alleviate consumer concerns about this novel protein, paving the way for broader acceptance of “insects as ingredients” worldwide.
The trend for exotic food profiles aligns well with Ikea’s offerings, including gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are essential to consumers. Numerous studies have demonstrated that insects are not only highly nutritious but also require minimal resources to produce. With the global population anticipated to grow by 2 billion over the next three decades, insects may provide an efficient solution for feeding everyone.
Yoram Yerushalmi, Ph.D., and co-founder of Flying SpArk, mentioned to 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 several food applications, including nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. Given that meatballs are a major draw for Ikea cafes, the retailer could be onto something substantial.
In addition to their nutritional benefits, the use of insect protein could also complement the natural factors found in products like calcium citrate, which is essential for bone health. By integrating these elements into their offerings, Ikea may not only appeal to health-conscious consumers but also reinforce the sustainable practices that are increasingly important in today’s market.