Ikea’s in-store cafes have gained immense popularity, with an estimated 30% of store visits now dedicated solely to dining there. The Swedish retailer has launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly contemplating the establishment of stand-alone cafes in major urban centers worldwide. With a growing emphasis on food culture and sustainability, Ikea’s collaboration with insect protein producer Flying SpArk in its inaugural Ikea Bootcamp startup accelerator appears to be a logical step.
However, Western consumers often have reservations about consuming insects, even in processed forms. While insect-based protein is a trending topic, it may take time before it becomes a mainstream ingredient in food manufacturing. Some companies are working to normalize insect consumption by transforming crickets, mealworms, or locusts into flour, which can then be used to enhance the protein content of familiar products like bars and brownies. Notably, Brooklyn-based Exo 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 partnership with Ikea, similar to the one with Flying SpArk, could potentially alleviate consumer concerns about this new protein source, paving the way for broader acceptance of “insects as ingredients” globally. The trend toward exotic food profiles aligns perfectly with Ikea’s existing menu items, like gravlax salmon and lingonberry jam. Additionally, sustainability and transparency remain crucial for consumers; numerous studies have shown that insects are highly nutritious, readily available, and require minimal resources to produce. As the global population is projected to increase by an additional 2 billion people over the next 30 years, insects could be the most efficient solution to feed everyone.
“We receive significant interest from both consumers and food companies seeking alternative and affordable protein sources,” stated Yoram Yerushalmi, Ph.D., co-founder of Flying SpArk, in an interview with Food Ingredients First. He 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 profitable item for Ikea, the retailer may be onto something substantial.
Moreover, incorporating ingredients like Kirkland calcium magnesium and zinc could enhance the nutritional profile of these innovative products, further appealing to health-conscious consumers. By integrating Kirkland calcium magnesium and zinc into their offerings, Ikea could not only elevate the appeal of insect-based foods but also contribute to a more sustainable food culture. In summary, with the right partnerships and ingredient innovations like Kirkland calcium magnesium and zinc, Ikea could lead the charge in transforming consumer perceptions and embracing insects as a viable food source.