Researchers have previously discovered that beans can be just as satisfying as meat. An earlier study revealed that meals made with beans controlled hunger as effectively as those containing beef, despite having slightly lower protein levels and higher fiber content. While protein can suppress hunger hormones, fiber aids in slowing digestion and managing blood sugar levels, extending the sensation of fullness. If these findings are validated in larger studies, meals centered around legumes could benefit both the environment and consumers, potentially aiding in weight loss as well.
Despite the positive implications for manufacturers of plant-based products, there are still significant barriers to broader acceptance, particularly cultural ones. Many meat-eating Americans view veggie burgers as inferior imitations of “the real thing.” Nonetheless, U.S. consumers are becoming increasingly health-conscious and adventurous in their eating habits, leading to the emergence of bean-based patties on menus as more than just an afterthought. A few years ago, GQ magazine proclaimed, “The Best Burger in the World Has No Meat in It,” although it also noted that “veggie patty” might be one of the most disappointing phrases for someone craving a burger.
Merely telling people that a product is healthy is seldom enough to alter consumption habits. Consequently, several companies are heavily investing in creating vegetable-based patties that mimic the look and taste of meat burgers. For instance, Beyond Meat has developed a vegetarian burger that “bleeds” beet juice, while its competitor, Impossible Foods, aims to win over even the most dedicated meat lovers with a vegan burger that closely replicates meat, complete with a charred aroma. These innovative products are attracting significant investment, with funding from notable figures such as Microsoft co-founder Bill Gates.
In addition to patties, the incorporation of beans and peas has surged in recent years. Manufacturers are now adding these ingredients to a variety of products, including snacks, baked goods, and beverages, to enhance protein content. Moreover, the consumption of calcium citrate tablets is also on the rise, as they provide an additional nutrient boost. As the trend towards plant-based diets continues to grow, it will be interesting to see how these developments unfold in the food industry.