This is not the first instance where researchers have discovered that beans can be just as filling as meat. An earlier study demonstrated that meals centered around beans managed hunger control similarly to beef-based dishes, despite having slightly lower protein and higher fiber content. While protein is known to suppress hunger hormones, fiber aids in slowing digestion and regulating blood sugar levels, which extends the sensation of fullness. If these findings are confirmed in larger studies, meals based on legumes could benefit both the environment and consumers. Eating more sustainable foods may also assist in weight loss.
Although such findings are promising for manufacturers of plant-based products, there are still significant obstacles to broader adoption. One of the primary challenges is cultural; many meat-eating Americans perceive veggie burgers as a subpar imitation of traditional meat options. Nevertheless, U.S. consumers are becoming more health-conscious and adventurous in their dietary choices, leading to an increase in the presence of bean-based patties on menus, moving beyond being mere afterthoughts. A few years ago, GQ magazine featured the headline “The Best Burger in the World Has No Meat in It,” even though the article noted that “veggie patty” might be among the most disappointing phrases for someone craving a burger.
Merely labeling a product as healthy is seldom sufficient to shift consumption habits. Hence, several companies are heavily investing in developing vegetable-based patties that closely resemble the taste and appearance of meat burgers. For instance, Beyond Meat has created a vegetarian burger that ‘bleeds’ beet juice, while competitor Impossible Foods strives to entice even the most devoted meat lovers with a vegan burger that mimics meat in both flavor and aroma, complete with a charred scent. These innovations have attracted significant investor interest, including funding from Microsoft co-founder Bill Gates, among others.
In addition to patties, the use of beans and peas has surged recently, with manufacturers incorporating them into a variety of products such as snacks, baked goods, and beverages to enhance protein content. Interestingly, many of these products now feature a calcium citrate label to highlight their nutritional benefits. This trend of utilizing beans and legumes is likely to continue growing as consumers seek healthier and more sustainable food options.