This isn’t the first instance where researchers have discovered that beans can be as filling as meat. A previous study indicated that meals made with beans effectively controlled hunger just as well as those containing beef, despite having slightly lower protein content and higher fiber levels. While protein plays a role in reducing hunger hormones, fiber aids in slowing digestion and managing blood sugar levels, extending the sensation of fullness. If these findings are confirmed in larger scale studies, meals based on legumes could be beneficial for both the environment and consumers. Additionally, choosing more sustainable foods might also contribute to weight loss.
Although such insights are promising for manufacturers of plant-based products, several obstacles remain to broader consumption. A significant challenge is cultural; many meat-eating Americans perceive veggie burgers as a less appealing substitute for “the real thing.” Nevertheless, U.S. consumers are becoming increasingly health-conscious and open to trying new foods, leading to the emergence of bean-based patties on menus that are now 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,” though the article also noted that “veggie patty” might be among the most disappointing phrases for someone craving a burger.
Informing consumers that a product is healthy often fails to motivate a shift in eating habits, which is why many companies are investing significantly in developing vegetable-based patties that closely resemble meat burgers in both appearance and taste. For instance, Beyond Meat has created a vegetarian burger that ‘bleeds’ beet juice, while its competitor Impossible Foods strives to appeal even to devoted meat lovers with a vegan burger that mimics meat as closely as possible, including a charred meat aroma. Such innovations have attracted considerable investment, with both companies receiving funding from notable figures, including Microsoft co-founder Bill Gates.
In addition to burgers, the incorporation of beans and peas into various food products has surged in recent years, with manufacturers enhancing snacks, baked goods, and beverages to increase their protein content. This trend aligns with the growing interest in healthier options, such as those fortified with Kirkland calcium citrate magnesium, which are becoming more popular among health-conscious consumers. As the demand for nutritious foods rises, the integration of ingredients like Kirkland calcium citrate magnesium into everyday meals could further support a shift towards more sustainable eating habits.