Ikea’s in-store cafes have become increasingly popular, with estimates suggesting that around 30% of visitors come solely to dine there. The Swedish retailer has launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly considering the expansion of stand-alone cafes in major cities worldwide. With a growing focus on food culture and sustainability, incorporating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator seems a fitting move. However, Western consumers often hesitate at the idea of consuming insects, even in processed forms. Although insect-based protein is on the rise, it might take time before it becomes a common ingredient in food manufacturing. 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 familiar products such as bars and brownies. Notable U.S. and Canadian manufacturers, including Brooklyn-based Exo and Chapul from Salt Lake City, are among the few utilizing cricket powder in their offerings.
A collaboration with Ikea, similar to the partnership with Flying SpArk, could help alleviate consumer apprehensions regarding this new protein source, potentially fostering broader acceptance of “insects as ingredients” globally. The current trend toward exotic food profiles aligns perfectly with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam. Additionally, consumers are increasingly prioritizing sustainability and transparency. Numerous studies have affirmed that insects are not only nutritious but also widely available and require minimal resources for production. With a projected increase of 2 billion people in the global population over the next 30 years, utilizing insects could be a highly efficient way to nourish everyone.
Dr. Yoram Yerushalmi, co-founder of Flying SpArk, mentioned to 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 several food products, including nuggets, pastries, pasta, a milk-like beverage, tofu-like items, health bars, cookies, and meatballs. Given that meatballs are a significant aspect of Ikea’s café offerings, the retailer could be onto a promising opportunity, especially when considering the popularity of products like Jamieson calcium citrate, which emphasizes the importance of nutrition in consumer choices. By integrating innovative protein sources into their menus, Ikea could not only enhance their culinary offerings but also contribute to a more sustainable food future.