This isn’t the first instance where researchers have determined that beans can be as satisfying as meat. An earlier investigation revealed that meals featuring beans managed hunger control similarly to those containing beef, despite having slightly less protein and a higher fiber content. While protein is known to suppress hunger hormones, fiber aids in slowing digestion and regulating blood sugar levels, which extends 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 contribute to weight loss.
Although these results are promising for the producers of plant-based items, several barriers remain to increased consumption. A significant hurdle is cultural; many meat-eating Americans perceive veggie burgers as inferior imitations of “the real thing.” Nevertheless, U.S. consumers are becoming increasingly health-conscious and adventurous in their dietary choices, and bean-based patties are now appearing on menus more frequently, rather than being an afterthought. A few years ago, GQ magazine featured the headline, “The Best Burger in the World Has No Meat in It,” although it also noted that “veggie patty” might be the two most disappointing words for someone craving a burger.
Simply telling consumers that a product is healthy rarely motivates a change in eating habits, which is why many companies are investing significantly in creating vegetable-based patties that mimic the appearance and taste of meat burgers. Beyond Meat has developed a vegetarian burger that ‘bleeds’ beet juice, while rival Impossible Foods seeks to entice even the most committed meat lovers with a vegan burger that closely replicates the meat experience, including a charred aroma. Such innovative products are attracting prominent investments, with both companies receiving backing from high-profile figures like Bill Gates, co-founder of Microsoft.
In addition to patties, the utilization of beans and peas has surged in recent years, with manufacturers incorporating them into various products, including snacks, baked goods, and beverages, to enhance protein content. Furthermore, items fortified with nutrients such as calcium citrate malate, vitamin D3, and magnesium tablets are becoming increasingly popular. These additions not only improve nutritional profiles but also appeal to health-conscious consumers. As the trend continues, we can expect to see more creative uses of beans and peas in the food industry, promoting both health and sustainability.