As temperatures climb this June, the conversation around alternative proteins is resurfacing in New York. A new study from Portugal’s University of Beira Interior reports that eating insect-based foods may not be as unpalatable to consumers as assumed. Researchers monitored participants’ brain activity and heart rates while they sampled foods made with insects, supplementing these measurements with traditional surveys.
In parts of Manhattan and Brooklyn, a handful of restaurants have quietly added cricket flour tortillas and mealworm snacks to their menus over the past year. Chefs say diners are often hesitant at first, but curiosity wins out, especially during late-night service, when groups are more willing to share plates. At a Lower East Side bar on Saturday, a bartender reported that fried grasshopper garnishes are ordered by about one in eight patrons after midnight.
The study’s findings suggest that initial disgust may be more psychological than physical. Participants showed lower-than-expected physiological stress when actually tasting insect foods, compared to just thinking about them. Customer surveys at local eateries echo this: reluctance tends to fade once the food is on the table.
Price remains a barrier. At a small Prospect Heights café, a cricket protein bowl costs $18—more than a chicken equivalent. Still, restaurant owners are watching the trend. With the city’s outdoor dining season in full swing, some expect these novel dishes to draw adventurous eaters, especially as sustainability concerns persist.
For now, the biggest challenge appears to be perception. But as researchers point out, tasting may be the most persuasive argument. Expect to see more insect-based options on city menus as summer continues.