Ikea’s in-store cafes have surged in popularity, with estimates suggesting that around 30% of shoppers visit the stores specifically to dine there. The Swedish furniture giant has launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly contemplating the introduction of standalone cafes in major urban centers worldwide. With a growing emphasis on food culture and sustainability, collaborating with insect protein producer Flying SpArk for the inaugural Ikea Bootcamp startup accelerator seems like a logical step. However, Western consumers often hesitate to embrace the idea of consuming insects, even in processed forms. While insect-based protein is on the rise, it may take some time before it is widely accepted as a mainstream ingredient in food production.
Some food manufacturers are attempting to normalize insect consumption by transforming crickets, mealworms, and locusts into flours that can be incorporated into familiar items like bars and brownies. Companies such as Exo, based in Brooklyn, New York, and Chapul from Salt Lake City, are among the approximately 25 food producers in the U.S. and Canada utilizing cricket powder in their products. A potential partnership with Ikea, similar to the collaboration with Flying SpArk, could help alleviate consumer apprehensions regarding this novel protein, potentially paving the way for broader acceptance of “insects as ingredients” globally. The current trend towards exotic food profiles aligns seamlessly with Ikea’s existing offerings, which include gravlax salmon and lingonberry jam.
Sustainability and transparency remain paramount for consumers. Numerous studies have demonstrated that insects are not only highly nutritious but also abundant and resource-efficient to produce. Given that the global population is projected to grow by an additional 2 billion people over the next 30 years, insects might provide an efficient solution for feeding everyone. “We receive considerable 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. Yerushalmi noted that the company has already developed various food applications, including nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs.
As any Ikea cafe enthusiast knows, meatballs are a significant draw for the retailer, suggesting that they may be onto something promising. Additionally, incorporating ingredients such as calcium citrate, magnesium, zinc sulfate, and vitamin D3 tablets into their offerings could further enhance the nutritional profile of Ikea’s food products, appealing to health-conscious consumers. With sustainability, nutrition, and innovative food trends at the forefront, Ikea is well-positioned to lead the charge in making insect-based ingredients more mainstream.