Ikea launches plant-based ground beef for meatballs

Ikea’s plant-based ground beef is made from pea protein

Photo: Rachel Claire/Pexels

Ikea offers plant-based ground beef for making meatballs called Världsklok. The vegetable meat substitute is moldable, it can also be prepared in hamburgers, meat sauces and other dishes that require ground meat.

Ikea’s new plant-based product is made from pea protein. The one-pound package is offered for $9.99.

Världsklok minced meat joins Ikea’s list of products that are plant-based meat alternatives, in that product range they also have Huvudroll meatballs and Korvmoj hot dog sausages.

Huvudroll meatballs are made with pea protein, oatmeal, potatoes, onion and apple. Ikea points out that the climate footprint is only 4% of the original. While Korvmoj sausages are made with pieces of kale, lentils, quinoa, onion and carrot.

Ikea is hiring people for its 3D-printed meatball experiment

The world famous Swedish meatballs are an iconic part of the IKEA offering. Now IKEA is exploring new technologies to make them more sustainable.

The Swedish chain is experimenting with plant-based meatballs made with a 3D printer that recreates the taste, texture and appearance of meat.

Ikea is inviting imaginative people to a job interview about 3D-printed meatballs as part of a new data and tech recruitment drive.

These never-before-served 3D-printed dumplings are being offered as part of their “Taste the Future” recruitment drive. Meatballs will be served to selected candidates as part of the normal application and interview process.

Applicants can apply at ikea.com/TasteTheFuture

There are currently no plans to put the 3D printed meatballs on the menu at Ikea restaurants.

During 2022, the brand will open more than 150 technology and innovation booths across Europe. By 2025, Ikea will be plant-based for at least half of its main meals; 80% of the main meals offered in restaurants will be non-red meats; and 80% of all packaged foods offered will be plant-based.

Ikea also claims that 80% of all main meals offered in restaurants will meet internal criteria for healthier food.

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