Ikea’s in-store cafes have surged in popularity, with around 30% of visitors reportedly coming solely to enjoy the dining experience. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is now contemplating the establishment of stand-alone cafes in major urban areas worldwide. With a growing emphasis on food culture and sustainability, integrating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator appears to be a logical step. However, Western consumers often react negatively to the idea of eating insects, even in processed forms. Although insect-based protein is gaining traction, it may take time before it becomes a commonplace ingredient in food production. Some companies are attempting to normalize insect consumption by transforming crickets, mealworms, and locusts into flour, which is then used to enhance the protein content of familiar items like bars and health supplements.
Brooklyn’s Exo and Salt Lake City’s Chapul are among the roughly 25 food manufacturers in the U.S. and Canada that currently incorporate cricket powder into their products. A collaboration with Ikea—similar to the one being established with Flying SpArk—could help alleviate consumer apprehensions regarding this new protein source, potentially paving the way for broader acceptance of “insects as ingredients” globally. Exotic food profiles are currently trending, aligning perfectly with Ikea’s existing offerings such as gravlax salmon and lingonberry jam.
Sustainability and transparency are increasingly significant to consumers. Numerous studies have shown that insects are nutritious, widely available, and require minimal resources to produce. With the world population expected to rise by an additional 2 billion over the next 30 years, insects might be one of the most efficient solutions for feeding everyone. “We receive considerable interest from 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. He mentioned that the company has developed several food applications, including nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. Notably, meatballs are a significant part of Ikea’s business model, suggesting that the retailer could be onto something substantial.
Incorporating ingredients like calcium citrate, which is recognized for its health benefits, could further enhance Ikea’s food offerings. As consumers become more health-conscious, understanding para que serve calcium citrate can drive interest in products that prioritize nutritional value. With the potential to innovate in this space, Ikea could solidify its position as a leader in the evolving food landscape.