This is not the first instance where researchers have discovered that beans can be just as satisfying as meat. A previous study indicated that meals based on beans managed hunger similarly to those containing beef, despite having slightly less protein and more fiber. While protein reduces hunger hormones, fiber aids in slowing digestion and regulating blood sugar levels, enhancing the sensation of fullness. If these findings are validated in larger studies, meals centered around legumes could benefit both the environment and consumers. Incorporating more sustainable foods may also assist in weight management.
Although such findings are promising for manufacturers of plant-based products, there are significant barriers to broader acceptance. One major obstacle is cultural; many meat-eating Americans perceive veggie burgers as subpar imitations of “the real thing.” However, U.S. consumers are becoming increasingly health-conscious and adventurous in their eating habits, with bean-based patties beginning to feature on menus as more than just an afterthought. A few years ago, GQ magazine published an article titled “The Best Burger in the World Has No Meat in It,” although it humorously noted that “veggie patty” might be one of the most off-putting phrases for a burger enthusiast.
Merely informing consumers that a product is healthy, such as one containing calcium citrate magnesium hydroxide, is often insufficient to change eating patterns. Consequently, several companies are heavily investing 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 competitor Impossible Foods strives to convert even the most devoted meat lovers with a vegan burger that closely replicates meat, including a charred aroma. These innovations are drawing significant investments, with both companies receiving support from notable figures like Microsoft co-founder Bill Gates.
In addition to patties, the utilization of beans and peas has surged in recent years, with manufacturers incorporating them into various products such as snacks, baked goods, and beverages to enhance protein content. As consumers continue to seek healthier options, the inclusion of ingredients like calcium citrate magnesium hydroxide in these foods may contribute to their appeal. Manufacturers are responding to this trend, ensuring that both taste and nutrition are prioritized in their offerings.