'Dogless Hotdogs,' 'Neatballs' and 'Bug Burgers' served with a side hydroponic salad represent the fast food of the future, according to SPACE10, IKEA's external innovation lab. In order to look at the way meals may be served in coming years, the future-living lab decided to reimagine five classic dishes with everything from insects and algae to lab-grown meat.
IKEA is famous for its Swedish meatballs, but The Neatball is a reinterpretation on the product that is said to "get people thinking about reducing their meat consumption, using local produce and trying alternative proteins." SPACE10 developed two kinds of Neatballs: one made with mealworms and another made with root vegetables.
Although these reinvented meals have been cooked up in IKEA's innovation lab, they represent concepts in future food rather than menu items that will be available soon.
Sustainably Reimagined Fast Food
IKEA's SPACE10 Lab Developed "Fast Food of the Future" Concepts
Trend Themes
1. Alternative Proteins - Exploring the use of insects and lab-grown meat as alternative sources of protein in fast food can disrupt the traditional meat industry.
2. Sustainable Ingredients - Incorporating locally sourced produce and sustainable ingredients in fast food can drive innovation in the food industry and cater to eco-conscious consumers.
3. Hydroponic Farming - Implementing hydroponic farming for salad ingredients in fast food restaurants can revolutionize the sourcing and freshness of produce, reducing the environmental footprint.
Industry Implications
1. Fast Food - Fast food chains can leverage alternative protein options and sustainable ingredients to attract health-conscious customers and stay ahead of changing consumer preferences.
2. Food Technology - The development of lab-grown meat and insect-based products presents disruptive opportunities for the food technology industry to create sustainable and innovative alternatives.
3. Sustainable Agriculture - Hydroponic farming techniques can transform the agriculture industry by offering a more efficient and eco-friendly way of producing fresh produce for restaurants and consumers.