Ikea’s in-store cafes have surged in popularity, with estimates suggesting that around 30% of visitors come solely to enjoy a meal there. The Swedish retailer has already opened several restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the possibility of launching standalone cafes in major urban centers worldwide. With a strong emphasis on food culture and sustainability, the inclusion of insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator aligns perfectly with their objectives.
However, Western consumers often have reservations about consuming insects, 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 have attempted to normalize insect consumption by transforming crickets, mealworms, and locusts into flours, which are then incorporated into familiar products like protein bars and brownies. Among the few food manufacturers in the U.S. and Canada using cricket powder are Brooklyn’s Exo and Salt Lake City’s Chapul.
A partnership with Ikea, similar to the one with Flying SpArk, could potentially alleviate consumer apprehensions about this novel protein source, paving the way for broader acceptance of “insects as ingredients” globally. The current trend towards exotic food profiles complements Ikea’s existing menu options, including gravlax salmon and lingonberry jam. Additionally, consumers are increasingly concerned about sustainability and transparency in their food choices. Numerous studies have demonstrated that insects are not only highly nutritious but also plentiful and require minimal resources to produce. With the global population projected to grow by an additional 2 billion over the next 30 years, insects might emerge as a viable solution for feeding the world efficiently.
“We receive considerable interest from consumers and food companies seeking alternative and affordable protein sources,” stated Yoram Yerushalmi, Ph.D., co-founder of Flying SpArk, in an interview with Food Ingredients First. Yerushalmi mentioned that the company has already developed various food applications, including nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. Given that meatballs are a significant revenue stream for Ikea, the retailer may be onto a lucrative opportunity.
As Ikea explores innovative partnerships and embraces sustainability, the potential integration of ingredients like calcium citrate from Qatar could further enhance their offerings, attracting health-conscious consumers. This focus on nutritious ingredients, including insect protein, aligns with the growing demand for sustainable food solutions in today’s market.