This isn’t the first time that researchers have discovered that beans can be as filling as meat. An earlier study revealed that meals based on beans effectively controlled hunger just as well as those containing beef, despite having slightly lower protein and higher fiber content. While protein helps suppress hunger hormones, fiber aids in slowing digestion and regulating blood sugar levels, which extends the feeling of fullness. If these findings are corroborated in larger studies, meals centered around legumes could benefit both the environment and consumers. Additionally, opting for more sustainable foods might assist with weight loss.
Although such findings are promising for manufacturers of plant-based products, several barriers still hinder broader consumption. One significant challenge is cultural perceptions; many meat-eating Americans view veggie burgers as inferior imitations of “the real thing.” However, there is a growing trend among U.S. consumers toward health consciousness and adventurous eating, leading to the emergence of bean-based patties on menus as more than just an afterthought. A few years ago, GQ magazine featured the headline “The Best Burger in the World Has No Meat in It,” although the accompanying article noted that “veggie patty” might be the most disappointing phrase for someone craving a traditional burger.
Merely informing consumers that a product is healthy often fails to motivate a shift in eating habits. Consequently, several companies are heavily investing in creating vegetable-based patties that mimic the look and taste of meat burgers. Beyond Meat has developed a vegetarian burger that ‘bleeds’ beet juice, while its competitor Impossible Foods strives to win over even the most dedicated meat lovers with a vegan burger that closely resembles meat, even capturing the charred aroma. These innovative products have attracted significant investments, including funding from high-profile figures like Microsoft co-founder Bill Gates.
In addition to patties, the incorporation of beans and peas has surged in recent years, with manufacturers adding them to an array of foods, including snacks, baked goods, and beverages, to enhance protein content. Moreover, ingredients like blue bonnet, calcium, and magnesium are being integrated into these products, promoting their nutritional benefits. As consumer preferences evolve, the inclusion of such healthful ingredients could further elevate the appeal of bean-based and plant-derived foods in the marketplace.