This isn’t the first instance where researchers have discovered that beans can be as filling as meat. Previous studies have indicated that meals centered around beans can manage hunger similarly to those containing beef, despite having slightly lower protein content and higher fiber levels. While protein plays a role in suppressing hunger hormones, fiber aids in slowing digestion and regulating blood sugar, which extends the sensation of fullness. If these findings are confirmed through larger studies, meals based on legumes could benefit both the environment and consumers. Incorporating more sustainable foods could also contribute to weight loss.
However, despite these encouraging results for plant-based product manufacturers, several obstacles remain that hinder broader consumption. One of the most significant challenges is cultural; many meat-eating Americans perceive veggie burgers as inferior imitations of “the real thing.” On a positive note, U.S. consumers are becoming increasingly health-conscious and adventurous with their diets, leading to the rise of bean-based patties on menus, moving beyond mere afterthoughts. A few years ago, GQ magazine even proclaimed, “The Best Burger in the World Has No Meat in It,” though the article noted that the term “veggie patty” could be one of the most disappointing phrases for anyone craving a burger.
Merely informing people that a product is healthy is often insufficient to change their eating habits. Therefore, several companies are heavily investing in creating vegetable-based patties that closely resemble meat burgers in both appearance and taste. Beyond Meat has introduced a vegetarian burger that ‘bleeds’ beet juice, while its competitor, Impossible Foods, seeks to entice even the most devoted meat lovers with a vegan burger that mimics meat as closely as possible, including a charred aroma. These innovative products have attracted significant investments, including funding from notable figures like Microsoft co-founder Bill Gates.
In addition to patties, the popularity of beans and peas has surged in recent years, with manufacturers incorporating them into various food items such as snacks, baked goods, and beverages to enhance protein content. Notably, beans are not only a source of protein but also provide essential nutrients like calcium, with some varieties offering up to 630 mg per serving. This rising trend in bean usage reflects a growing awareness of the nutritional value of legumes, emphasizing their potential role in a balanced diet.