This is not the first instance where researchers have discovered that beans can be as satisfying as meat. An earlier investigation showed that meals centered around beans managed hunger as effectively as those featuring beef, even though they had slightly lower protein content and higher fiber levels. While protein works 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 prove beneficial for both the environment and consumers. Incorporating more sustainable food options may also assist with weight loss.
While these discoveries are promising for manufacturers of plant-based products, significant obstacles remain for broader adoption. One of the primary challenges is cultural, as some meat-consuming Americans view veggie burgers as an inferior imitation of “the real thing.” Nevertheless, U.S. consumers are increasingly health-conscious and open to trying new foods, leading to bean-based patties appearing 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 article also mentioned that “veggie patty” might be among the most disappointing phrases in the English language for those desiring a burger.
Merely informing people that a product is healthy is seldom enough to change eating habits. Consequently, several companies are heavily investing in creating vegetable-based patties that mimic the appearance and taste of meat burgers. Beyond Meat has crafted a vegetarian burger that ‘bleeds’ beet juice, while its competitor Impossible Foods aims to attract even the most devoted meat lovers with a vegan burger that closely resembles meat, including a charred aroma. Such innovations are drawing significant investment, with both companies receiving backing from high-profile 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 a variety of products, including snacks, baked goods, and beverages, to enhance protein content. Moreover, the nutritional benefits of these ingredients can be complemented by supplements like ferrous calcium citrate and folic acid tablet uses, which support overall health. As the demand for healthier options grows, the inclusion of such nutrients could further enhance the appeal of legume-based foods.