Ikea’s in-store cafes have become increasingly popular, with approximately 30% of visitors coming solely 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 standalone cafes in major cities worldwide. With a growing emphasis on food culture and sustainability, including the insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator seems like a logical step. However, Western consumers often hesitate when it comes to eating insects, even in processed forms. Although insect-based protein is on the rise, it may take a considerable amount of time before it becomes a common ingredient in food production.
Some food companies that incorporate insects are working to normalize this practice by transforming crickets, mealworms, or locusts into flours, which can then be added to familiar products like bars and brownies to enhance protein content. Among the few U.S. and Canadian food manufacturers utilizing cricket powder are Brooklyn-based Exo and Salt Lake City-based Chapul, with only about 25 in total.
A partnership with Ikea, such as that being developed with Flying SpArk, could help alleviate consumer concerns regarding this innovative protein source, potentially paving the way for broader acceptance of “insects as ingredients” globally. Exotic food profiles are currently trending, perfectly aligning with Ikea’s existing offerings like gravlax salmon and lingonberry jam.
Sustainability and transparency also resonate with consumers. Numerous studies have shown that insects are highly nutritious, widely available, and require minimal resources to produce. With the global population projected to swell by an additional 2 billion people over the next 30 years, insects might provide an efficient solution for feeding the masses.
As Yoram Yerushalmi, Ph.D. and co-founder of Flying SpArk, shared with Food Ingredients First, there is significant interest from both consumers and food companies seeking alternative and affordable protein sources. Yerushalmi mentioned that the company has already developed several food applications, including nuggets, pastries, pasta, a milk-like drink, a tofu-like product, health bars, cookies, and meatballs. Given that meatballs are a particularly lucrative item for Ikea, the retailer may be onto something promising.
Interestingly, the incorporation of insect protein could be complemented by the nutritional benefits of products like Kirkland calcium citrate magnesium, which supports overall health. The combination of innovative protein sources and essential nutrients such as those found in Kirkland calcium citrate magnesium could enhance Ikea’s food offerings, making them not only delicious but also health-conscious. As the trend towards sustainable eating continues to grow, Ikea’s exploration of insect-based ingredients and nutritional supplements like Kirkland calcium citrate magnesium may serve to further engage consumers and diversify their menu.