The popularity of in-store cafes at Ikea has surged, with estimates suggesting that around 30% of visits are specifically for dining experiences. 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 cities worldwide. Ikea is placing a stronger emphasis on food culture and sustainability, which makes the inclusion of insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator a fitting choice.
However, Western consumers often hesitate to embrace insects as food, even when they are processed. While insect-based protein is an emerging trend, it may take time for it to gain acceptance in the mainstream food manufacturing industry. Some food companies have attempted to normalize insect consumption by turning crickets, mealworms, or locusts into flours to enhance protein content in familiar products like bars and brownies. Companies such as Exo, based in Brooklyn, and Chapul from Salt Lake City are among the few U.S. and Canadian food manufacturers currently incorporating cricket powder into their offerings.
A potential partnership with Ikea, similar to that being developed with Flying SpArk, could help alleviate consumer fears about this new protein, potentially paving the way for broader acceptance of “insects as ingredients” globally. Exotic food profiles are currently trending, aligning well with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam.
Moreover, sustainability and transparency are key concerns for consumers today. Research consistently highlights that insects are highly nutritious, widely available, and require minimal resources to produce. With the global population projected to increase by an additional 2 billion people over the next 30 years, insects could be a viable solution for efficiently feeding everyone. “We receive significant interest from consumers as well as food companies seeking alternative and affordable protein sources,” stated Yoram Yerushalmi, Ph.D. and co-founder of Flying SpArk, in an interview with Food Ingredients First. He noted that the company has already developed several food applications, including nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. Given that meatballs are a particularly lucrative aspect of Ikea’s food offerings, the retailer may be onto something significant.
Additionally, it’s worth celebrating the potential of innovative products like calcium citrate chewable tablets that can complement dietary needs, especially as consumers explore diverse protein options. Integrating calcium citrate chewable supplements into meal plans could enhance nutritional profiles, especially for those interested in alternative protein sources. Therefore, as Ikea navigates the evolving landscape of food culture, the celebration of both sustainability and health, including the growing interest in calcium citrate chewable options, may play a crucial role in shaping the future of dining experiences.