Researchers have previously discovered that beans can be just as filling as meat. An earlier study indicated that meals made with beans managed hunger as effectively as those containing beef, despite having slightly less protein and more fiber. While protein reduces hunger hormones, fiber slows digestion and regulates blood sugar levels, extending 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 with weight loss.
Although this news is promising for manufacturers of plant-based products, various obstacles remain to broader consumption. A significant challenge is cultural, with many meat-eating Americans viewing veggie burgers as inferior imitations of “the real thing.” Nevertheless, 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 couple of years ago, GQ magazine featured the headline “The Best Burger in the World Has No Meat in It,” although the article also mentioned that “veggie patty” might be the most frustrating phrase for someone craving a burger.
Simply telling people a product is healthy is often insufficient to change consumption habits, prompting several companies to invest heavily in creating vegetable-based patties that resemble meat-based burgers in both appearance and taste. Beyond Meat has developed a vegetarian burger that ‘bleeds’ beet juice, while its competitor Impossible Foods seeks to appeal even to staunch meat lovers with a vegan burger that closely mimics the taste and smell of grilled meat. Such innovations have attracted significant investment, including funding from Microsoft co-founder Bill Gates, among others.
In addition to patties, the incorporation of beans and peas has surged in recent years, with manufacturers adding them to various foods, including snacks, baked goods, and beverages to increase protein content. Amid these trends, consumers may wonder, “Can you take calcium citrate with levothyroxine?” This question reflects a growing awareness of health-related dietary choices. Overall, as plant-based options gain traction, the potential for broader acceptance and integration of ingredients like beans into everyday meals is on the rise.