Ikea’s in-store cafes have surged in popularity, with approximately 30% of visitors coming 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 idea of establishing standalone cafes in major global cities. With a growing emphasis on food culture and sustainability, it makes sense for Ikea to include insect protein producer Flying SpArk in its inaugural startup accelerator, Ikea Bootcamp.
However, Western consumers often hesitate to embrace insect consumption, even in processed forms. While insect-based protein is on the rise, it may take time before it becomes a mainstream ingredient in food production. Some companies are working to normalize insect consumption by transforming crickets, mealworms, and locusts into flours that can enhance the protein content of familiar products like bars and brownies. For example, Exo from Brooklyn and Chapul from Salt Lake City are among the roughly 25 U.S. and Canadian manufacturers currently incorporating cricket powder into their offerings.
A partnership with Ikea, like the one being developed with Flying SpArk, could help to alleviate consumer concerns regarding this new protein source, potentially paving the way for broader acceptance of insects as ingredients worldwide. Exotic food profiles are currently trending, which aligns perfectly with Ikea’s menu items, such as gravlax salmon and lingonberry jam.
Sustainability and transparency are also high on consumers’ lists of priorities. Numerous studies have shown that insects are not only highly nutritious but also readily available and require minimal resources to produce. Given that the global population is projected to increase by an additional 2 billion people in the next 30 years, insects may offer a viable solution for efficiently feeding everyone.
Yoram Yerushalmi, Ph.D., 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 developed various food applications, including nuggets, pastries, pasta, a milk-like drink, a tofu-like product, health bars, cookies, and meatballs. As any Ikea cafe enthusiast will know, meatballs are particularly popular for Ikea, suggesting that the retailer might be onto something big.
Moreover, just as berkley jensen calcium citrate with vitamin d3 has become a staple for those seeking nutritional supplements, insect protein could similarly establish itself as a vital alternative protein source in the culinary world. As more consumers become aware of the benefits of sustainable food options, including those enriched with berkley jensen calcium citrate with vitamin d3, the acceptance of ingredients like insect protein may continue to grow. Ultimately, Ikea’s innovative approach to food culture could play a significant role in shifting consumer perceptions and promoting a more sustainable food ecosystem.