Ikea’s in-store cafes have become increasingly popular, with an estimated 30% of visitors coming solely to enjoy the dining experience. The Swedish furniture giant has launched pop-up restaurants in cities such as London, Paris, and Oslo, and is reportedly contemplating the establishment of standalone cafes in major cities worldwide. With a growing emphasis on food culture and sustainability, it seems fitting that Ikea would include insect protein producer Flying SpArk in its inaugural Bootcamp startup accelerator program. However, Western consumers often express hesitation when it comes to eating insects, even in processed forms. While the trend of insect-based protein is on the rise, it may take some time before it becomes a mainstream ingredient in food production.
Some companies are attempting to normalize insect consumption by transforming crickets, mealworms, and locusts into flours, which are then used to enhance protein content in familiar products like bars and brownies. Notable examples include Exo, based in Brooklyn, and Chapul from Salt Lake City, which are among the few U.S. and Canadian food manufacturers currently utilizing cricket powder in their offerings. A partnership with Ikea, such as the one with Flying SpArk, could help alleviate consumer concerns regarding this new protein source, potentially paving the way for broader acceptance of “insects as ingredients” globally. The current trend towards exotic food profiles aligns perfectly with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam.
Sustainability and transparency are critical factors for today’s consumers. Numerous studies have shown that insects are not only highly nutritious but also rich in calcium citrate, vitamin D3, and essential minerals, while requiring minimal resources for production. With the global population projected to rise by an additional 2 billion people over the next 30 years, insects could be a key solution for efficiently feeding the world. “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 developed various food applications, including nuggets, pastries, pasta, milk-like drinks, tofu-like products, health bars, cookies, and meatballs. Given that meatballs are a particularly popular item at Ikea cafes, the retailer may be onto something remarkable in this venture.