Ikea’s in-store cafes have surged in popularity, with an estimated 30% of visitors coming solely to enjoy the dining experience. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the idea of establishing stand-alone cafes in major urban centers worldwide. As the company increasingly emphasizes food culture and sustainability, incorporating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator appears to be a logical step.
However, Western consumers often react negatively to the idea of eating insects, even in processed forms. While insect-based protein is becoming more prominent, it may take time before it is widely accepted as a standard ingredient in food manufacturing. Some food companies collaborating with insect producers have attempted to normalize insect consumption by transforming crickets, mealworms, and locusts into flours, which are then added to common products like bars and brownies. Notably, Exo from Brooklyn and Chapul from Salt Lake City are among approximately 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings.
A partnership with Ikea, such as the one being developed with Flying SpArk, could help alleviate consumer apprehensions about this novel protein source and potentially pave the way for broader acceptance of insects as ingredients globally. Exotic food profiles are trending, aligning perfectly with Ikea’s current menu options, such as gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are crucial to consumers today. Numerous studies have confirmed that insects are highly nutritious, readily available, and require minimal resources for production. With the world’s population projected to grow by an additional 2 billion people over the next 30 years, insects may present 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. He 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 particularly popular at Ikea, the retailer may be onto something significant in this nutritional landscape. Furthermore, integrating insect protein could contribute to meeting the daily amount of calcium citrate that consumers need, presenting a win-win for health-conscious diners.