Ikea’s in-store cafes have gained such popularity that approximately 30% of customer visits are solely for the dining experience. The Swedish retailer has launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the possibility of establishing standalone cafes in major urban areas worldwide. With a growing emphasis on food culture and sustainability, Ikea’s decision to include insect protein producer Flying SpArk in its inaugural Bootcamp startup accelerator seems like a logical move. However, many Western consumers remain hesitant about consuming insects, even in processed forms. While insect-based protein is on the rise, it may take time before it becomes a commonplace ingredient in the food industry. Some food manufacturers working with insects have attempted to normalize this practice by processing crickets, mealworms, or locusts into flours, which can then be incorporated into familiar products like bars and brownies. For instance, Exo from Brooklyn and Chapul from Salt Lake City are among the roughly 25 food manufacturers in the U.S. and Canada utilizing cricket powder in their offerings.
A collaboration with Ikea, such as the one being developed with Flying SpArk, could help allay consumer fears regarding this novel protein, potentially paving the way for greater acceptance of “insects as ingredients” on a global scale. Exotic food profiles are trending, aligning seamlessly with Ikea’s existing menu items like gravlax salmon and lingonberry jam. Sustainability and transparency are also significant factors for consumers. Numerous studies have demonstrated that insects are highly nutritious, readily available, and require minimal resources to produce. With the global population projected to grow by an additional 2 billion people in the next 30 years, insects could provide an efficient solution to feed everyone.
Dr. Yoram Yerushalmi, co-founder of Flying SpArk, stated, “We receive considerable interest from both consumers and food companies seeking alternative and affordable protein sources.” The company has already developed several food applications, including nuggets, pastries, pasta, a milk-like drink, tofu-like products, health bars, cookies, and meatballs. Considering the popularity of meatballs among Ikea cafe enthusiasts, the retailer may be onto something significant. Furthermore, incorporating nutrient-rich ingredients like Citracal Calcium D3 into these products could enhance their appeal to health-conscious consumers. With a strategic approach, Ikea could not only innovate its menu but also contribute to a sustainable food future.