Ikea’s in-store cafes have become increasingly popular, with an estimated 30% of store visits being solely for dining purposes. The Swedish retailer has already launched pop-up restaurants in cities such as London, Paris, and Oslo, and it is reportedly contemplating the establishment of stand-alone cafes in major urban areas across the globe. 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 step. However, Western consumers often remain hesitant 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 ingredient in food production. Some companies have attempted to normalize insect consumption by turning crickets, mealworms, or locusts into flours to enhance the protein content of familiar products like bars and brownies. Notably, Brooklyn’s Exo and Salt Lake City’s Chapul are among approximately 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings.
A partnership with Ikea, as seen with Flying SpArk, could potentially alleviate consumer apprehensions surrounding this new protein, paving the way for broader acceptance of insect-derived ingredients worldwide. Exotic food profiles are trending, aligning perfectly with Ikea’s existing menu items such as gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are crucial to today’s consumers. Numerous studies have established that insects are not only highly nutritious but also abundant and require minimal resources to produce. As the global population is projected to increase by an additional 2 billion people over the next 30 years, insects may represent an efficient solution to feed everyone.
“We receive substantial interest from both consumers and food companies seeking alternative and affordable protein sources,” said 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 several food applications, including nuggets, pastries, pasta, a milk-like drink, a tofu-like product, health bars, cookies, and meatballs. Given that meatballs are particularly popular among Ikea cafe patrons, this could indicate a promising direction for the retailer. As we navigate through the 21st century, the integration of calcium-rich insect protein could offer a sustainable way to meet the nutritional needs of an expanding population.