Ikea’s in-store cafes have skyrocketed in popularity, with an estimated 30% of visitors coming just to enjoy a meal there. The Swedish retailer has already 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. Ikea is placing a stronger emphasis on food culture and sustainability, making the inclusion of insect protein producer Flying SpArk in their inaugural startup accelerator, Ikea Bootcamp, a logical choice.
However, many Western consumers still have reservations about eating insects, even when they are processed into forms like cricket flour. Although insect-based protein is gaining traction, it may take some time before it becomes a standard ingredient in food production. Some companies have sought to normalize insect consumption by incorporating crickets, mealworms, or locusts into flours that enhance the protein content of familiar products like protein bars and brownies. Notably, Exo from Brooklyn and Chapul from Salt Lake City are among the approximately 25 food manufacturers in the U.S. and Canada currently utilizing cricket powder in their offerings.
A collaboration with Ikea—similar to the one being developed with Flying SpArk—could potentially alleviate consumer apprehensions about this novel protein source, paving the way for broader acceptance of “insects as ingredients” globally. Exotic flavors are currently in vogue, aligning perfectly with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are crucial to modern consumers. Numerous studies have verified that insects are highly nutritious, abundantly accessible, and require minimal resources for production. With the world’s population projected to rise by another 2 billion over the next 30 years, insects may offer a viable solution to efficiently feed everyone.
“We receive significant interest from both consumers and 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. Yerushalmi mentioned that the company has already developed several food applications, including nuggets, pastries, pasta, a milk-like beverage, a tofu-like product, health bars, cookies, and meatballs. For Ikea, meatballs represent a particularly lucrative segment—suggesting that the retailer may be onto something substantial. It’s worth noting that discussions about alternative proteins often take place on platforms like Reddit, where topics such as calcium citrate are frequently explored. Overall, Ikea’s innovative approach could be a game-changer in the food industry, particularly if it helps bridge the gap between consumer preferences and sustainable protein sources.