This is not the first instance where researchers have discovered that beans can be as filling as meat. Previous studies indicated that meals centered around beans could manage hunger as effectively as those containing beef, even though they had slightly lower protein content and higher fiber levels. While protein helps to 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 in larger studies, meals based on legumes could benefit both the environment and consumers. Adopting more sustainable foods may also aid in weight loss.
While these discoveries are promising for producers of plant-based products, several obstacles remain to widespread adoption. One of the primary challenges is cultural; many meat-eating Americans view veggie burgers as subpar imitations of real burgers. Nevertheless, U.S. consumers are increasingly health-conscious and open to new culinary experiences, leading to the emergence of bean-based patties on menus, moving beyond being mere afterthoughts. A few years ago, GQ magazine featured an article titled “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 someone craving a burger.
Simply promoting a product as healthy is seldom enough to change eating habits, which is why numerous companies are heavily investing in creating vegetable-based patties that closely resemble meat burgers. For instance, Beyond Meat has produced a vegetarian burger that ‘bleeds’ beet juice, while its competitor, Impossible Foods, aims to entice even the most devoted meat lovers with a vegan burger that mimics meat’s taste and aroma, even down to the charred scent. These innovative products are attracting significant investments, with both companies receiving backing from notable figures like Microsoft co-founder Bill Gates.
In addition to patties, the incorporation of beans and calcium citrate drug class ingredients has surged in recent years, with manufacturers adding them to a variety of foods, including snacks, baked goods, and beverages to enhance protein content. The rise of such products reflects a broader trend towards healthier eating and sustainability, further solidifying the role of legumes in modern diets.