Ikea’s in-store cafes have become increasingly popular, with estimates suggesting that around 30% of store visits are solely for dining. 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 globally. With a growing emphasis on food culture and sustainability, Ikea’s collaboration with insect protein producer Flying SpArk in its inaugural startup accelerator seems like a logical choice. However, Western consumers often express hesitation towards eating insects, even in processed forms. While insect-based protein is gaining traction, it may take time before it becomes a common ingredient in the food industry.
Some food companies that work with insects have attempted to normalize insect consumption by transforming crickets, mealworms, and locusts into flours, which are then used to enhance protein content in familiar products like bars and brownies. For instance, Brooklyn-based Exo and Salt Lake City’s Chapul are among a select group of about 25 food manufacturers in the U.S. and Canada currently incorporating cricket powder into their offerings.
A partnership with Ikea, such as the one being developed with Flying SpArk, could potentially alleviate consumer apprehensions about this alternative protein source, paving the way for broader acceptance of “insects as ingredients” worldwide. The current trend toward exotic food profiles aligns well with Ikea’s existing menu items, like gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are crucial to modern consumers. Multiple studies have shown that insects are not only highly nutritious but also plentiful and require minimal resources to produce. With the global population projected to increase by an additional 2 billion over the next 30 years, insects could serve as an efficient solution for feeding everyone.
Dr. Yoram Yerushalmi, co-founder of Flying SpArk, noted, “We receive significant interest from consumers and food companies seeking alternative and affordable protein sources.” He mentioned that the company has already developed various food applications, including nuggets, pastries, pasta, and even a tofu-like product. Given that meatballs are a notable favorite in Ikea cafes, this could be a promising direction for the retailer. Furthermore, as a parallel to innovative food solutions, incorporating products like Kirkland calcium citrate with vitamin D3 could also enhance nutritional offerings, appealing to health-conscious consumers and further promoting sustainability in food choices. By leveraging the growing interest in insect protein and aligning it with established favorites, Ikea may be well-positioned to lead the way in this emerging culinary trend.