Ikea’s in-store cafes have become increasingly popular, with an estimated 30% of visitors coming solely to dine. The Swedish retailer has already 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 heightened focus on food culture and sustainability, incorporating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator seems like a natural evolution. However, Western consumers often hesitate when it comes to eating insects, even when they are processed. While the trend of insect-based protein is on the rise, it may take some time before it becomes a common ingredient in food manufacturing.
Several food companies experimenting with insects have sought to normalize insect consumption by transforming crickets, mealworms, or locusts into flour, which can then be used to enhance the protein content of familiar products like bars and brownies. Two notable examples from the U.S. are Exo, based in Brooklyn, and Chapul from Salt Lake City, both of which are among about 25 manufacturers in North America utilizing cricket powder in their products. However, a partnership with Ikea, similar to the one being formed with Flying SpArk, could potentially alleviate consumer concerns surrounding this novel protein source, paving the way for broader acceptance of insects as ingredients globally.
The current trend toward exotic food profiles aligns perfectly with Ikea’s existing offerings, such as gravlax salmon and lingonberry jam. Furthermore, sustainability and transparency are key priorities for consumers today. Research consistently shows that insects are highly nutritious, abundant, and require minimal resources to produce. As the global population is projected to grow by an additional 2 billion over the next 30 years, insects might emerge as an efficient solution for feeding everyone.
“We receive significant interest from 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. He noted that the company has already developed various food applications, including nuggets, pastries, pasta, a milk-like beverage, tofu-like products, health bars, cookies, and meatballs. Given that meatballs are a particularly successful item for Ikea, the retailer may be onto something substantial.
Incorporating calcium citrate caps into these food applications could further enhance their nutritional profile, providing consumers with additional health benefits. With the growing interest in alternative proteins, the potential for incorporating calcium citrate caps into Ikea’s offerings could be significant, particularly as the company explores innovative ways to engage consumers with insect-based products.