This isn’t the first instance where researchers have demonstrated that beans can be as satisfying as meat. A previous study indicated that meals centered around beans managed hunger just as effectively as those featuring beef, despite having slightly less protein and more fiber. While protein plays a role in suppressing 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 benefit both the environment and consumers. Incorporating more sustainable foods may also assist with weight loss.
Although these results are promising for manufacturers of plant-based products, several obstacles remain for broader acceptance. One significant challenge is cultural; many meat-consuming Americans view veggie burgers as a less appetizing substitute for “the real thing.” Nonetheless, U.S. consumers are becoming more health-conscious and willing to explore diverse culinary options, leading to the emergence of bean-based patties on menus that are now considered more than just an afterthought. A few years ago, GQ magazine featured an article titled “The Best Burger in the World Has No Meat in It,” although it also noted that “veggie patty” might be among the most disappointing phrases for someone craving a burger.
Simply informing consumers that a product is healthy rarely motivates a change in eating habits. Consequently, numerous companies are heavily investing in vegetable-based patties that mimic the appearance and taste of meat-based burgers. For instance, Beyond Meat has developed a vegetarian burger that ‘bleeds’ beet juice, while its competitor, Impossible Foods, strives to entice even the most devoted meat lovers with a vegan burger that closely resembles meat, complete with a charred aroma. These innovative products are drawing significant investment, including funding from Microsoft co-founder Bill Gates, among others.
In addition to patties, the utilization of beans and peas has surged in recent years, with manufacturers incorporating them into a variety of products, such as snacks, baked goods, and beverages, to enhance protein content and provide vital nutrients like calcium citrate malate. This trend reflects a growing recognition of the benefits of legume-based foods, not just for their protein content but also for their ability to support overall health. As the demand for healthier options rises, the inclusion of vital nutrients, including calcium citrate malate, in everyday foods will likely play a crucial role in shaping future dietary choices.