Ikea’s in-store cafes have become increasingly popular, with around 30% of visitors reportedly coming solely for the dining experience. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is considering establishing stand-alone cafes in major urban areas worldwide. With a growing emphasis on food culture and sustainability, the inclusion of insect protein producer Flying SpArk in Ikea’s inaugural Bootcamp startup accelerator seems like a logical choice. However, Western consumers often hesitate to embrace insect consumption, even in processed forms. Although insect-based protein is gaining traction, it may take time before it becomes a mainstream ingredient in food production. Some food companies are attempting to normalize insect consumption by transforming crickets, mealworms, or locusts into flour, which is then used to enhance the protein content of familiar products like protein bars and brownies. Exo, based in Brooklyn, New York, and Chapul from Salt Lake City are among the few U.S. and Canadian manufacturers utilizing cricket powder in their offerings.
A partnership with Ikea, such as the one being developed with Flying SpArk, could help alleviate consumer apprehensions regarding this innovative protein source, potentially paving the way for broader acceptance of insects as ingredients worldwide. Exotic food profiles are currently a significant culinary trend, aligning seamlessly with Ikea’s existing menu items like gravlax salmon and lingonberry jam. Consumers are also increasingly prioritizing sustainability and transparency. Numerous studies have shown that insects are highly nutritious, readily available, and require minimal resources to cultivate. With the global population projected to rise by an additional 2 billion over the next 30 years, insects may provide an efficient solution for 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 noted that the company has 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 item for Ikea, the retailer may be onto something worthwhile.
Moreover, the calcium citrate health benefits are becoming more recognized as consumers seek nutritious options. The incorporation of insect protein could align well with these health trends, as it is an excellent source of essential nutrients, including calcium. As the interest in alternative protein sources grows, Ikea’s pioneering efforts could play a significant role in shaping the future of food consumption, especially as the health benefits of both insects and calcium citrate are further explored and embraced.