Ikea’s in-store cafes have gained such immense popularity that approximately 30% of customer visits are solely for dining. The Swedish retailer has launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly contemplating the introduction of stand-alone cafes in major urban centers worldwide. With a growing emphasis on food culture and sustainability, incorporating insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator appears to be a logical choice.
However, Western consumers often hesitate to embrace insect consumption, even in processed forms. While insect-based protein is a rising trend, it may take time before it becomes a staple ingredient in food production. Some food companies have attempted to normalize the idea of eating insects by processing crickets, mealworms, or locusts into flours that can be used to enhance protein content in familiar products like protein bars and brownies. Exo, based in Brooklyn, New York, and Chapul from Salt Lake City are among the few of about 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings.
A potential collaboration with Ikea, similar to the partnership with Flying SpArk, could help alleviate consumer apprehensions regarding this novel protein source, potentially paving the way for broader acceptance of “insects as ingredients” on a global scale. Exotic food profiles are trending right now, which aligns perfectly with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam.
Sustainability and transparency also resonate with consumers. Numerous studies have established that insects are highly nutritious, widely 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 might offer an efficient solution for feeding everyone.
“We receive considerable interest from consumers as well as food companies seeking alternative and affordable protein sources,” said Yoram Yerushalmi, Ph.D., co-founder of Flying SpArk, in an interview with Food Ingredients First. He mentioned that the company has already developed various food products, including nuggets, pastries, pasta, a milk-like beverage, tofu-like items, health bars, cookies, and meatballs. Given that meatballs are a significant profit driver for Ikea, the retailer could be onto something big.
Furthermore, the incorporation of ingredients like calcium citrate malate (CCM) in their offerings could enhance the nutritional profile of these products, addressing the growing consumer demand for healthier alternatives. As Ikea explores these innovative pathways, the synergy between sustainability, unique food experiences, and nutrient-rich ingredients like calcium citrate malate could potentially transform the dining landscape.