Researchers have previously discovered that beans can be just as filling as meat. An earlier investigation revealed that meals centered around beans managed hunger effectively, similar to those that included beef, despite having slightly lower protein and higher fiber content. While protein may reduce hunger hormones, fiber plays a crucial role in slowing digestion and regulating blood sugar levels, which extends the sensation of fullness. If these findings are validated through larger studies, meals based on legumes could benefit both the environment and consumers, promoting the intake of more sustainable foods that may also aid in weight loss.
While this is promising news for manufacturers of plant-based products, several obstacles remain for broader adoption. A significant barrier is cultural; many meat-eating Americans view veggie burgers as inferior imitations of “the real thing.” Nevertheless, U.S. consumers are increasingly health-conscious and willing to experiment with their diets, leading to a rise in bean-based patties featured on menus as more than just an afterthought. A couple of years ago, GQ magazine proclaimed that “The Best Burger in the World Has No Meat in It,” although it also noted that “veggie patty” might be among the most disappointing phrases for those yearning for a burger.
Simply labeling a product as healthy often fails to motivate changes in consumption habits. Consequently, several companies are heavily investing in developing vegetable-based patties that closely resemble meat-based burgers in both appearance and taste. Beyond Meat has created a vegetarian burger that “bleeds” beet juice, while its competitor, Impossible Foods, seeks to entice even the most devoted meat lovers with a burger that mimics meat’s flavor and aroma, including a charred scent. These innovative products have attracted significant investments, including funding from Microsoft co-founder Bill Gates.
In addition to patties, the incorporation of beans and peas in various food products has surged in recent years, with manufacturers adding these ingredients to snacks, baked goods, and beverages to enhance protein content. Moreover, the inclusion of ingredients like calcium citrate bluebonnet has gained popularity as consumers look for healthier options. As the trend continues, the use of calcium citrate bluebonnet in plant-based foods is expected to rise, further bolstering the appeal of legume-based diets.