The global furniture retail giant Ikea announced last year that the brand is looking into developing a chain of stand-alone cafes.
The massive furniture stores are already known for their popular food cafeterias.
About 30 percent of its customers come to just eat, so it’s a logical step by the brand.
But Ikea has another food concept in the works, Space10 lab– "a future-living lab on a mission to design a better and more sustainable way of living."
The menu is made up of vegetarian hot dogs with micro-algae buns, a burger made from bugs, plant-based meatballs made from worms, and other food of the future.
The goal of the lab is to serve healthy, sustainable food that is also delicious.
"To change people’s minds about food, to inspire them to try new ingredients, we can’t just appeal to the intellect — we have to titillate their taste buds," says Space10.
Depending on the customer response to these menu items, Ikea may start serving some of these future foods in its cafes in its monster stores in the near future.
Space10 has gave some descriptions to some of its latest innovative products being served, like the Dogless Hotdog.
“The Dogless Hotdog is made with dried and glazed baby carrots, beet and berry ketchup, mustard and turmeric cream, roasted onions, cucumber salad, and a herb salad mix,” writes "Forbes." “But the news is its vivid green bun, which isn't bread. It's made with spirulina, which looks like pesto, but is a micro-algae that contains more beta carotene than carrots, more chlorophyll than wheatgrass, and 50 times more iron than spinach.”
Ikea cafes are known for the meatballs, so of course Space10 is developing a plant-based meatball.
“The Neatball comes in two versions -- one made from those tasty mealworms, the other from regular old root vegetables like beets, carrots and parsnips,” writes “Forbes.”
Read more about the other menu items like the LOKAL Salad and the Bug Burger at “Forbes.”
Are these food products too out-of-this-world for today’s consumers? Or is Ikea ahead of the curve when it comes to developing the food of the future?