Ikea’s in-store cafes have surged in popularity, with approximately 30% of visits solely for dining. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is contemplating the introduction of stand-alone cafes in major urban areas worldwide. With a growing emphasis on food culture and sustainability, collaborating with insect protein producer Flying SpArk in its inaugural Ikea Bootcamp startup accelerator seems like a natural progression. However, Western consumers often hesitate at the idea of eating insects, even in processed forms. While insect-based protein is gaining traction, it may take considerable time before it becomes a common ingredient in food production.
Some food companies have attempted to normalize insect consumption by transforming crickets, mealworms, or locusts into flours, which are then used to enhance the protein content in familiar products like bars and brownies. Notably, Exo from Brooklyn and Chapul from Salt Lake City are among the few food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings. A potential partnership with Ikea, similar to the one being developed with Flying SpArk, could help alleviate consumers’ apprehensions about this new protein source, potentially paving the way for broader acceptance of “insects as ingredients” globally.
The current popularity of exotic food profiles aligns perfectly with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam. Moreover, consumers are increasingly prioritizing sustainability and transparency. Numerous studies have demonstrated that insects are not only highly nutritious but also readily available and require minimal resources to produce. With the global population projected to rise by an additional 2 billion over the next 30 years, insects may represent an efficient solution for feeding the increasing number of people.
“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 already 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 could be onto something valuable, especially when considering the nutritional benefits of incorporating ingredients like 500 mg calcium citrate into their offerings.