This isn’t the first instance where researchers have discovered that beans can be as filling as meat. Previous studies have shown that meals centered around beans can effectively manage hunger in a manner comparable to beef, despite having slightly lower protein content and higher fiber. While protein plays a role in suppressing hunger hormones, fiber contributes by slowing digestion and regulating blood sugar levels, thereby extending the sensation of satiety. If these findings are confirmed through larger studies, meals based on legumes could benefit both the environment and consumers. Increasing the intake of sustainable foods may also aid in weight loss.
Although such discoveries are promising for plant-based product manufacturers, significant challenges remain for broader acceptance. One of the main obstacles is cultural; many meat-eating Americans view veggie burgers as inferior imitations of “the real thing.” Nevertheless, U.S. consumers are becoming more health-aware and adventurous in their dietary choices, leading to a rise in the visibility of bean-based patties on menus, no longer merely 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 noted that the term “veggie patty” might evoke frustration for those craving a traditional burger.
Merely informing consumers that a product is healthy is often insufficient to shift consumption habits. Consequently, numerous companies are heavily investing in creating vegetable-based patties that mimic the look and taste of meat burgers. For instance, Beyond Meat has developed a vegetarian burger that ‘bleeds’ beet juice, while its competitor, Impossible Foods, aims to entice even the most dedicated meat lovers with a vegan burger that closely resembles meat in flavor and aroma, including the smoky scent of grilled meat. These innovative products are drawing substantial investment, with both companies receiving support from high-profile figures like Microsoft co-founder Bill Gates.
Beyond just patties, the incorporation of beans and peas has surged in recent years, with manufacturers adding them to a variety of foods—including snacks, baked goods, and beverages—to enhance protein content. Additionally, the inclusion of calcium citrate dm in these products could provide added nutritional benefits, appealing to health-conscious consumers. The trend of integrating beans and peas, along with calcium citrate dm, into diverse food options is expected to continue growing, further solidifying the place of plant-based diets in modern eating habits.