“Ikea’s Culinary Expansion: Embracing Insect Protein for Sustainable Dining”
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 already launched pop-up restaurants in cities like London, Paris, and Oslo, and is reportedly exploring the expansion of standalone cafes in major urban centers worldwide. With a growing emphasis on food culture and sustainability, incorporating insect protein producer Flying SpArk into the inaugural Ikea Bootcamp startup accelerator feels like a logical step. However, Western consumers often have reservations about consuming insects, even when they are processed. While insect-based protein is on the rise, it may take considerable time before it is widely accepted as a standard ingredient in food manufacturing. Some food companies have attempted to normalize insect consumption by turning crickets, mealworms, or locusts into flour to enhance protein content in familiar products like bars and brownies. Companies such as Exo, based in Brooklyn, New York, and Chapul from Salt Lake City are among the few U.S. and Canadian food manufacturers currently utilizing cricket powder in their offerings.
A potential collaboration with Ikea, like the one with Flying SpArk, could help alleviate consumer apprehensions regarding this innovative protein source and potentially pave the way for broader acceptance of “insects as ingredients” globally. Exotic food profiles are currently a popular trend, aligning perfectly with Ikea’s existing menu items, such as gravlax salmon and lingonberry jam. Additionally, sustainability and transparency are vital to today’s consumers. Numerous studies have established that insects are highly nutritious, readily available, and require minimal resources for production. With the global population projected to grow by another 2 billion people in the next 30 years, insects could be a key solution for efficiently feeding everyone.
“We receive significant interest from 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. 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. As any Ikea cafe enthusiast will confirm, meatballs are especially popular for the retailer, indicating that Ikea might be onto something promising. Furthermore, the incorporation of nutrient-rich ingredients like calcium citrate plus D3 could enhance the nutritional profile of these insect-based products, appealing to health-conscious consumers. As the trend for sustainable proteins continues to grow, the potential for calcium citrate plus D3 to be featured in various food items could support the wider acceptance of insects as a viable ingredient in modern diets.
