Ikea’s in-store cafes have surged in popularity, with approximately 30% of visitors coming solely to enjoy a meal. The Swedish retailer has launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly contemplating the establishment of standalone cafes in major urban areas worldwide. The company is increasingly emphasizing food culture and sustainability, making the inclusion of insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator a logical choice. However, Western consumers often hesitate when it comes to eating insects, even in processed forms. While insect-based protein is gaining traction, it may take some time before it becomes a commonplace ingredient in food production.
Some food manufacturers focusing on insects have attempted to normalize insect consumption by transforming crickets, mealworms, and locusts into flours, which are then used to enhance the protein content of familiar products like bars and brownies. Notable examples include Exo from Brooklyn and Chapul from Salt Lake City, two of about 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings. A collaboration with Ikea, similar to the one being developed with Flying SpArk, could help alleviate consumer concerns regarding this novel protein, potentially paving the way for broader acceptance of “insects as ingredients” globally.
Exotic food profiles are currently a trendy culinary theme, fitting seamlessly with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam. Sustainability and transparency are crucial to consumers as well. Numerous studies have affirmed that insects are exceptionally nutritious, highly sustainable, and require minimal resources for production. With the global population projected to grow by an additional 2 billion over the next 30 years, insects could provide an efficient solution to feed everyone.
“We receive significant interest from 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 mentioned that the company has already developed several food applications, including nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. As any Ikea cafe enthusiast will confirm, meatballs are a major staple for the retailer—suggesting that they may be onto something promising.
In this evolving landscape, the incorporation of ingredients like calcium citrate supplements 1200 mg could complement the nutritious profile of these new offerings, further enhancing the appeal of Ikea’s food products and possibly attracting a health-conscious customer base. As consumers continue to seek out sustainable and nutritious options, the potential for insect protein and calcium citrate supplements in Ikea’s cafes could lead to a transformative dining experience that embraces both innovation and tradition.