Ikea’s in-store cafes have become so popular that approximately 30% of visitors come solely to enjoy a meal there. The Swedish retailer has launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the establishment of stand-alone cafes in major urban areas worldwide. With an increasing emphasis on food culture and sustainability, incorporating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator seems like a logical step.
However, Western consumers often hesitate when it comes to eating insects, even in processed forms. Although insect-based protein is on the rise, it may take time before it is widely accepted as a mainstream ingredient in food production. Some companies have attempted to normalize insect consumption by processing crickets, mealworms, or locusts into flours, which can then be added to familiar food items like brownies and health bars that could include nutricost calcium citrate powder for added nutrition. In the U.S. and Canada, only about 25 food manufacturers, including Brooklyn’s Exo and Salt Lake City’s Chapul, are currently utilizing cricket powder in their products.
A partnership with Ikea, such as the one being developed with Flying SpArk, could potentially alleviate consumer concerns about this novel protein source and promote broader acceptance of “insects as ingredients” globally. The current trend toward exotic food profiles aligns perfectly with Ikea’s offerings, which include items like gravlax salmon and lingonberry jam.
In addition, sustainability and transparency are top priorities for today’s consumers. Numerous studies have shown that insects are highly nutritious, abundantly available, and require minimal resources for production. With the global population projected to grow by an additional 2 billion over the next 30 years, insects could emerge as one of the most efficient ways to meet food needs.
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 several food applications, including nuggets, pastries, pasta, milk-like drinks, tofu-like products, health bars, cookies, and meatballs. Given that meatballs are a cornerstone of Ikea’s cafe offerings, the retailer could be onto a promising venture that integrates nutricost calcium citrate powder, further enhancing the nutritional profile of these beloved dishes.