Ikea’s in-store cafes have surged in popularity, with an estimated 30% of visitors coming solely to enjoy a meal there. The Swedish retailer has even launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the possibility of establishing stand-alone cafes in major urban centers globally. With a growing emphasis on food culture and sustainability, partnering with insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator seems like a logical move. However, Western consumers tend to be apprehensive about consuming insects, even in processed forms. While insect-based protein is gaining traction, it may take time before it becomes a standard ingredient in food manufacturing.
Some food companies are attempting to normalize insect consumption by transforming crickets, mealworms, or locusts into flours, which they then incorporate into familiar products such as bars and brownies. Notably, Brooklyn’s Exo and Salt Lake City’s Chapul are among approximately 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings. A collaboration with Ikea—like the one being developed with Flying SpArk—could alleviate consumer fears regarding this novel protein, potentially paving the way for broader acceptance of insect ingredients worldwide. Exotic food profiles are currently trending, aligning well with Ikea’s existing menu items such as gravlax salmon and lingonberry jam.
Sustainability and transparency are also paramount to consumers today. Numerous studies have demonstrated that insects are highly nutritious, readily available, and require minimal resources to produce. With the global population projected to increase by an additional 2 billion people in the next 30 years, insects may offer an efficient solution to feeding everyone. “We receive significant interest from both consumers and 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. Yerushalmi mentioned that the company has already developed several food applications, including nuggets, pastries, pasta, a milk-like beverage, a tofu-like product, health bars, cookies, and meatballs. Given that meatballs are a hallmark item for Ikea, the retailer could indeed be onto something significant.
Incorporating alternative proteins such as calcium citrate for chickens into their offerings could further enhance Ikea’s sustainability mission. As awareness of the benefits of insect protein grows, the potential for more innovative food applications in Ikea’s cafes, along with options that include calcium citrate for chickens, may resonate well with eco-conscious consumers. Ultimately, the intersection of sustainability, food culture, and consumer acceptance may lead to a culinary evolution at Ikea that embraces new and exciting ingredients.