Insect protein innovator among IKEA start-up selection
05 Sep 2017 --- New insect protein producer, Flying SpArk Ltd. is set to join the first “IKEA Bootcamp” start-up accelerator. The launch of this unique boot camp has generated more than 1,200 applications from 86 different countries, but just 10 start-ups will join the IKEA product development center in Älmhult, Sweden, as of September 18, 2017.
Flying SpArk is a new food-tech company focused on all-natural protein extracted from the Mediterranean fruit fly for human consumption. This safe, sustainable ingredient is high in protein, calcium, iron and potassium and, unlike meat, is odorless and virtually cholesterol-free.
From a small base of product launches tracked, the use (by CAGR) of edible insects grew more than 58 percent from 2011 to 2015, according to global research group Innova Market Insights. Overall, most products are in the cereal/energy bars category (32 percent) but 12 percent are in the meat-substitute products space. Cricket is the most commonly used insect, found in 56 percent of products tracked, typically in a whole form or as flour. Fifty-four percent of products tracked feature the claim: “high/source of protein.”
Yoram Yerushalmi, Ph.D., co-founder of Flying SpArk tells FoodIngredientsFirst: “We will follow the strict regulation of the meat industry for the processing unit (GMP, HACCP), and the USDA for the fruit fly farming unit. Basically, we farm the fruit flies similarly to a mushroom farm, ensuring that it will be safe and clean for consumers' consumption.”
“Most likely we will expand our offering, at first, other species of flies, due to their economic and environmental advantages, and after that other insects as well,” he explains.
“We have already tried to create a few food applications such as meatballs, nuggets, pastry, pasta, milk-like drink, tofu-like, health bars and cookies.”
According to Yerushalmi, millennials are the early adopters of this type of protein, following surveys that Flying SpArk carried out on the East Coast of the US, but they are definitely not the sole focus.
“Insects can replace protein or flour in food formulations and they taste great,” claims Yerushalmi, “There are already a few options in the US and European markets, as well as recipes and cookbooks of insects for inspiration.”
“We get a lot of interest from consumers as well as from food companies that are looking for alternative and affordable protein sources,” adds Yerushalmi.
At the end of May 2017, it emerged that IKEA was launching its first ever start-up accelerator called IKEA Bootcamp, in collaboration with the Danish entrepreneurship organization Rainmaking. The program, running September 18 to December 8 at IKEA’s facilities in Älmhult, Sweden, comes with quite an offer: “You will get access to IKEA’s prototype shop, test labs & innovation development, as well as the expertise and knowledge within IKEA Range & Supply. You will also be awarded a €20,000 grant to spend on developing your product and start-up, and free coworking space & housing during the program. You will get a senior global IKEA business leader as a mentor as well as access to tailored mentorship & advice from both IKEA and Rainmaking’s global network of serial entrepreneurs and experts.”
The idea of the project is to encourage startups that are working to solve some of the big problems that are most relevant for improving IKEA’s future business: affordability, circularity and accessibility – which means start-ups could be working with anything from virtual reality applications, to food innovation, or drone-based logistics.
“We are excited to join the IKEA accelerator and to have the opportunity to learn how to work with a giant retailer like IKEA,” says Eran Gronich, co-founder & CEO of Flying SpArk. “This will completely enhance our product development and how we progress. IKEA will mentor and work with our team toward the eventual collaboration between the companies to develop a product and hope to launch it at IKEA’s restaurants.”
In just one more generation, the world population will surpass 9 billion, with about half suffering from inadequate nutrition. One of the primary reasons IKEA chose Flying SpArk is because of the mission of co-founders Eran Gronich and Yoram Yerushalmi: to create a high-quality protein ingredient packed with essential minerals, raised and harvested according to sustainable principles.
Fruit fly farming requires minimal water and almost no land. The flies harvest themselves with no human intervention, which allows for clean farming. “This constitutes a forward-thinking and innovative way to help the world redress hunger and malnutrition,” states Gronich.
The idea behind IKEA’s collaborative boot camp effort is what the company calls, “Co-creating a better, everyday life.” The mission is to encourage startups that are working to solve some of the world’s most pressing problems. IKEA owns and operates 389 stores in 48 countries. Its income from foods last year was an estimated €2 billion.
“Millennials want to create a more sustainable world, to make it a better place for all of us, and they are willing to add insect flour to their food to help achieve this goal,” Gronich says.
The high demand for sustainable protein combined with innovative technology has driven support for Flying SpArk. The company has raised over US$1 million with the help of Israel Innovation Authority and The Kitchen, a food-tech incubator sponsored by Strauss Group – one of the largest food conglomerates in Israel. Over the last 12 months, Flying SpArk has made significant inroads to building the infrastructure and technologies to develop their products.
Insect protein continues to attract the spotlight. Recently, FoodIngredientsFirst reported how Switzerland’s second-largest supermarket chain, Coop is beginning to sell insect burgers for human consumption. You can read the story here.
By Elizabeth Green
