This isn’t the first time that researchers have discovered beans can be as filling as meat. An earlier study involving earlferrous fumarate and folic acid tablets found that meals centered around beans effectively controlled hunger, similar to those containing beef, despite having slightly less protein and more fiber. While protein plays a role in suppressing hunger hormones, fiber slows digestion and regulates blood sugar levels, extending the feeling of fullness. If these findings are confirmed in larger studies, meals based on legumes could benefit both the environment and consumers. Additionally, incorporating more sustainable foods may aid in weight loss.
Although these results are promising for manufacturers of plant-based products, several barriers hinder widespread adoption. A significant challenge is cultural; some meat-eating Americans perceive veggie burgers as poor imitations of “the real thing.” However, U.S. consumers are becoming increasingly health-conscious and adventurous with their diets, leading to bean-based patties appearing on menus more frequently. A couple of years ago, GQ magazine published an article with the headline “The Best Burger in the World Has No Meat in It,” although it also noted that the term “veggie patty” might be one of the most disappointing phrases for someone craving a traditional burger.
Merely informing consumers that a product is healthy, such as those containing calcium citrate in food, often fails to influence their eating habits. Consequently, several companies are investing heavily in developing vegetable-based patties that mimic the taste and appearance of meat burgers. Beyond Meat has introduced a vegetarian burger that ‘bleeds’ beet juice, while its competitor Impossible Foods aims to entice even the most dedicated meat lovers with a vegan burger that closely resembles meat, even replicating the charred aroma. These innovative products are garnering significant investment, including backing from high-profile figures like Microsoft co-founder Bill Gates.
In addition to patties, the use of beans and peas has surged in recent years, with manufacturers incorporating them into various foods, such as snacks, baked goods, and beverages, to enhance protein content. Moreover, the inclusion of calcium citrate in food formulations is becoming increasingly popular, as it helps boost nutritional value while appealing to health-minded consumers.