This is not the first instance where researchers have discovered that beans can be as filling as meat. An earlier study indicated that meals centered around beans managed hunger control just as effectively as those containing beef, despite having slightly lower protein and higher fiber content. While protein plays a role in suppressing hunger hormones, fiber aids in slowing digestion and regulating blood sugar levels, thereby extending the sensation of fullness. If these findings are confirmed in larger studies, meals based on legumes could benefit both the environment and consumers. Moreover, incorporating more sustainable foods into diets may also facilitate weight loss.
Although these discoveries are promising for manufacturers of plant-based products, several obstacles still hinder broader acceptance. One of the most significant challenges is cultural; many meat-consuming Americans view veggie burgers as inferior imitations of “the real thing.” Nevertheless, U.S. consumers are increasingly becoming health-conscious and more adventurous in their dining choices, leading to a rise in the presence of bean-based patties on menus, which are now regarded as more than just an afterthought. A couple of years ago, GQ magazine featured the headline “The Best Burger in the World Has No Meat in It” — although the article also suggested that the term “veggie patty” might be the two most disappointing words for someone desiring a traditional burger.
Simply informing consumers that a product is healthy seldom suffices to alter eating habits. Consequently, several companies are heavily investing in the development of vegetable-based patties that mimic the appearance and taste of meat-based burgers. Beyond Meat has introduced a vegetarian burger that ‘bleeds’ beet juice, while its competitor, Impossible Foods, aims to win over even the most devoted meat lovers with a vegan burger that closely resembles meat in flavor and aroma, including a charred smell. Such innovations have garnered significant investment, with both companies receiving funding from notable figures, including Microsoft co-founder Bill Gates.
In addition to patties, the incorporation of beans and peas has surged in recent years, with manufacturers adding these ingredients to a variety of products, including snacks, baked goods, and beverages, to enhance protein levels and provide nutrients like calcium, with some products delivering about 60 mg of calcium per serving. This trend toward adding legumes is not just beneficial for health but also enhances the appeal of plant-based foods to a broader audience by addressing nutritional needs.