Ikea’s in-store cafes have become increasingly popular, with estimates suggesting that approximately 30% of store visitors come specifically for the dining experience. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly contemplating the establishment of stand-alone cafes in major urban areas worldwide. With a growing emphasis on food culture and sustainability, incorporating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator seems to be a logical step.
However, Western consumers often feel uneasy about consuming insects, even in processed forms. While insect-based protein is on the rise, it may take some time before it becomes a mainstream component in food production. Some companies working with insects have attempted to normalize their 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. Brooklyn-based Exo and Chapul from Salt Lake City are among the few food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings.
A partnership with Ikea, such as the one being developed with Flying SpArk, could potentially alleviate consumer apprehensions about this novel protein source, paving the way for broader acceptance of “insects as ingredients” globally. The current trend towards exotic food profiles aligns perfectly with Ikea’s menu items like gravlax salmon and lingonberry jam. Moreover, sustainability and transparency are crucial to today’s consumers. Numerous studies have shown that insects are highly nutritious, resource-efficient, and widely available. With the world’s population projected to grow by an additional 2 billion people over the next 30 years, insects may represent one of the best ways to sustainably feed 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. He noted that the company has already developed several 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 particularly popular at Ikea, suggesting that the retailer could be onto something significant. Furthermore, with the right focus on nutritional content, including essential nutrients like 8 mg of calcium, Ikea may contribute to a growing trend of health-conscious eating while promoting insect protein as a sustainable alternative.