Ikea’s in-store cafes have become increasingly popular, with an estimated 30% of store visits dedicated solely to dining there. The Swedish retailer has launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly considering the establishment of stand-alone cafes in major cities worldwide. As the company places greater emphasis on food culture and sustainability, the inclusion of insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator seems like a natural progression. However, Western consumers often feel uneasy about consuming insects, even in processed forms. While insect-based protein is on the rise, it may take time before it becomes a mainstream ingredient in food production.
Some food companies are working to normalize insect consumption by transforming crickets, mealworms, or locusts into flours, which can then be used to enhance protein content in familiar products like bars and brownies. Companies like Exo in Brooklyn and Chapul in Salt Lake City are among the few U.S. and Canadian manufacturers utilizing cricket powder in their products. A partnership with Ikea, like the one developing with Flying SpArk, could help alleviate consumer concerns about this new protein source, potentially paving the way for broader acceptance of “insects as ingredients” globally.
Currently, exotic food profiles are trending, aligning well with Ikea’s existing offerings such as gravlax salmon and lingonberry jam. Consumers are also increasingly prioritizing sustainability and transparency. Numerous studies have confirmed that insects are highly nutritious, requiring minimal resources to produce. With the global population projected to grow by an additional 2 billion people in the next 30 years, insect protein could be a viable solution for feeding the world efficiently.
“We receive significant interest from both consumers and food companies seeking alternative and affordable protein sources,” said Yoram Yerushalmi, Ph.D., and co-founder of Flying SpArk. He mentioned that the company has developed several food applications, including nuggets, pastries, pasta, and even health bars. Notably, meatballs are a significant part of Ikea’s cafe menu, suggesting the retailer could be onto something promising with this new protein trend. Moreover, incorporating nutrient-rich ingredients like calcium citrate, vitamin D, zinc, copper, manganese, and magnesium into their offerings could further enhance the appeal and health benefits of Ikea’s food products.