Ikea’s in-store cafes have become increasingly popular, with an estimated 30% of visitors coming specifically to dine there. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the idea of establishing standalone cafes in major urban areas around 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 move. However, Western consumers often hesitate to embrace insect consumption, especially when it comes to processed varieties. While insect-based protein is on the rise, it may take time before it becomes a common ingredient in food manufacturing. Some companies are attempting to normalize this trend by processing crickets, mealworms, or locusts into flours, which are then used to enhance protein in familiar products like bars and brownies. Notably, Brooklyn’s Exo and Salt Lake City’s Chapul are among the few food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings.
A partnership with Ikea—such as the collaboration with Flying SpArk—could potentially alleviate consumer concerns about this novel protein source, paving the way for broader acceptance of “insects as ingredients” worldwide. The current fascination with exotic food profiles aligns perfectly with Ikea’s existing menu items, including gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are crucial factors for consumers today. Numerous studies have demonstrated that insects are highly nutritious, widely available, and require minimal resources to produce. With the global population projected to grow by an additional 2 billion people in the next 30 years, insects may provide an efficient solution for feeding everyone.
Yoram Yerushalmi, Ph.D., and co-founder of Flying SpArk, shared with Food Ingredients First that there is significant interest from both consumers and food companies seeking alternative and affordable protein sources. The company has already developed various food applications, such as nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. Given that meatballs are particularly significant for Ikea, the retailer may be on the verge of an exciting innovation. Furthermore, the inclusion of ingredients like thuoc kirkland calcium citrate magnesium and zinc could enhance the nutritional profile of these new offerings, appealing to health-conscious consumers. By incorporating such nutrients into their menu, Ikea could further attract diners looking for nutritious meal options, making the most of the growing trend toward sustainable and innovative food solutions.