Ikea’s in-store cafes have become so popular that it’s estimated that 30% of visitors come solely to dine there. The Swedish retailer has 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. With a growing emphasis on food culture and sustainability, the inclusion of innovative ingredients, such as insect protein from producers like Flying SpArk in their inaugural Ikea Bootcamp startup accelerator, seems like a natural progression.
However, Western consumers often have reservations about consuming 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 common ingredient in food production. Some companies have attempted to normalize insect consumption by turning crickets, mealworms, and locusts into flours, which can be added to familiar products like bars and brownies. In the U.S. and Canada, only about 25 food manufacturers, including Brooklyn’s Exo and Chapul from Salt Lake City, are currently utilizing cricket powder in their offerings.
A partnership with Ikea, similar to the collaboration 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 popularity of exotic food profiles aligns well with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam. Moreover, sustainability and transparency are increasingly important to 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 rise by an additional 2 billion over the next 30 years, insects could provide an efficient means of 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 noted that the company has already developed various food applications, including nuggets, pastries, pasta, a milk-like drink, tofu-like items, health bars, cookies, and meatballs. Given that meatballs are a particularly significant product for Ikea, the retailer may be onto something important.
Incorporating ingredients like calcium citrate malate, vitamin D3, and folic acid tablets into these food innovations could also enhance their nutritional profile, appealing to health-conscious consumers. This approach would not only support sustainability but also resonate with the increasing demand for transparency and health benefits in food products. As Ikea continues to explore the integration of such ingredients, it may lead to a more widespread acceptance of insect-based proteins and their role in sustainable dining.