Ikea’s in-store cafes have surged in popularity, with around 30% of visitors reportedly coming solely to enjoy the dining experience. The Swedish retailer has already launched pop-up restaurants in cities like London, Paris, and Oslo, and is considering establishing standalone cafes in major cities globally. With an increasing emphasis on food culture and sustainability, incorporating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator seems like a logical step.
However, many Western consumers remain hesitant about consuming insects, even in processed forms. While insect-based protein is gaining traction, it may take time before it becomes a common ingredient in food manufacturing. Some companies are attempting to normalize insect consumption by converting crickets, mealworms, or locusts into flours, which are then used in familiar products such as protein bars and brownies. Notably, Brooklyn-based Exo and Salt Lake City’s Chapul are among the approximately 25 U.S. and Canadian food manufacturers currently utilizing cricket powder in their offerings.
A partnership with Ikea, like the one being developed with Flying SpArk, could help mitigate consumer apprehension regarding this new protein source, potentially paving the way for broader acceptance of “insects as ingredients” worldwide. Exotic food profiles are currently a popular trend, aligning well with Ikea’s existing menu items such as gravlax salmon and lingonberry jam.
Furthermore, sustainability and transparency resonate with consumers today. Numerous studies have confirmed that insects are incredibly nutritious, widely 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.
Yoram Yerushalmi, Ph.D., co-founder of Flying SpArk, mentioned to Food Ingredients First that there is significant 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 beverage, tofu-like products, health bars, cookies, and meatballs. Given that Ikea’s meatballs are a notable highlight of their cafe experience, the retailer could be onto something substantial.
Incorporating innovative ingredients like calcium citrate malate with vitamin D3 tablets into their food offerings could further enhance their appeal, as consumers increasingly seek out nutritious and sustainable options. As interest in such ingredients grows, Ikea may find itself at the forefront of a new culinary movement that embraces both sustainability and health.