Ikea experimenting with future foods, including bug 'meatballs'

Space10 envisions a meat ball made from mealworms as a food of the future. -Photo by Kasper Kristoffersen

PETALING JAYA: Want to try some of Ikea's future foods, like meatballs and burgers made of worms? Or hotdogs made from carrots and seaweed?

These are just some eco-friendly dishes being experimented on to beat a looming global food crisis.

Ikea's iconic meatballs, are being redesigned as Crispy Bug Balls, edible balls made of mealworms, carrots, parsnips and beetroot.

This wacky beef alternative is currently being developed by Ikea's innovation research lab Space 10 in Copenhagen, Denmark.

Co-founder of Space 10, Simon Caspersen, was reported saying that “insects generally contain more protein and are lower in fat,” adding that 1,000 species are eaten in 80% of countries round the world. He added that meat production impacts global warming.

In fact, it has been reported that greenhouse gas emissions of the meat industry (at 18% of the global total) are greater than every plane, train, car, lorry and boat . The livestock industry also speeds up rainforest destruction, species extinction and topsoil erosion.

Sebastian Dragelykke, a food designer, reportedly said: “We are working to come up with dishes that look good, taste good, and are good for the planet.”

Ikea is not stopping at Crispy Bug Balls as it strives for "sustainable" and "smart" foods.

Space 10 is also experimenting with Bug Burger made with beetroot, parsnip, potatoes and a dollop of mealworms, topped with blackcurrant and beetroot ketchup.

There is also the Dogless Hotdog where meat is swapped for baby carrots topped with seaweed and a bright green bun made from algae.

As for dessert, you could enjoy a scoop of microgreen ice cream, made by combining herbs such as basil and mint with fruit juices.

Three years ago, Ikea had experimented with meatballs using algae and lab-grown meat.

Insect dishes may be hair-raising, but they are not new.

Restaurants around the world, including a ramen shop in Tokyo and a fine-dining restaurant in Bangkok, have been serving dishes made of insect as a sustainable alternative to livestock farming.

According to the UN Food and Agriculture Organisation (FAO), insects are a good alternative protein and can be a rich source of fat, protein, vitamins, fibre and minerals.

Insects are being touted as the "food of the future" to address the issue of food security as the world population is expected to reach nine billion by 2050. Yet food production struggles to meet the demand due scare land for livestock farming, overfishing, climate change and water shortages.

In a 2013 report, FAO said that are nearly one billion chronically hungry people worldwide and stressed the need for new ways of growing food.

Around two billion people around the world regularly eat insects as part of their diet but for others, it is still a novelty for now - until IKEA decides to add Crispy Bug Balls to its cafeteria menus.