Hybrid beef-lentil burgers “increase nutrition and environmental gains,” study finds
29 Jul 2020 --- Combining lentils and beef is a winning combination for building a better burger. That is according to a recent study, funded by Lentils.org and Pulse Canada, which found that substituting one-third of a lean beef patty with cooked lentils results in a blended burger that is more sustainable, nutritious and cost-effective.
The study's life cycle assessment (LCA) evaluated the environmental impact of a combination lentil-beef burger, reformulating a lean beef patty with 33 percent cooked lentil puree. The blended burger reduces the carbon footprint, water footprint and land-use footprint by about 33 percent. The research also found that the blended burger had an added 3 g of fiber, 12 percent fewer calories, 32 percent less saturated and total fats and 32 percent less cholesterol per 4-oz serving. Opting for this blend also lowers the price by reducing production costs by 26 percent.
“With an estimated one-third of US consumers identifying as ‘flexitarian,’ people are looking for ways to incorporate more plant protein into their diets while still enjoying animal products,” says Amber Johnson, Director of Marketing and Communications at Lentils.org. “A lentil blend offers consumers a chance to align preferences with aspirations.”
Plant-based foods continue to rise
Innova Market pegs the “The Plant-Based Revolution” as the second most significant trend expected to influence NPD this year, fueled by growing consumer awareness of the impact of meat consumption on both personal and planetary health.
New launches with vegan claims have seen a substantial rise and are barreling toward the mainstream. Innova Market Insights notes a 23 percent annual growth of food and beverage launches tracked with vegan claims (Global, 2015 to 2019). Moreover, vegan food is becoming more significant, with more than one in four global consumers saying vegan alternative food launches are most sustainable (Innova Market Insights Survey Global, 2019).
As a source of plant protein, lentils are unique because they are carbon negative. This means they actually remove more greenhouse gases from the atmosphere than they emit during their production. Numerous studies have shown that adding more plant-based foods such as lentils to daily diets not only help to improve health and nutrition but also have significant environmental impacts.
“Reformulating foods can not only lower costs while enhancing nutrition, it can make a significant impact on the environment,” says Denis Trémorin, Director of Sustainability at Pulse Canada. “A 33 percent reduction in key environmental measures goes a long way toward meeting sustainability goals.”
The study used environmental impact data for US beef based on national averages, whereas data for lentils was specific to a farming region in Canada. “We know that greenhouse gas emissions, water and land use vary dramatically depending on production regions and practices, making it very important to have ingredient data that is ecosystem specific,” says Tremorin. “Ensuring common measurements and accuracy of data will be key as we see more communication and marketing around the environmental impacts of food.”
“We’re seeing a rise in interest in meat products enhanced with plant protein,” says Johnson. “On the manufacturing side, this study is just one example of how formulation changes can have a massive effect on food products. Blends like the lentil-beef burger can provide manufacturers with an opportunity to develop a whole host of blended food products, such as meatballs, meatloaf, pasta sauce and more.”
Meanwhile, as consumers become increasingly adventurous with their food choices, products have evolved to include new hybrids and unusual combinations. In line with Innova Market Insights’ number seven trend for 2020, “Hello Hybrids,” highlighting that consumers are highly receptive to hybrid products.
Getting “the best of both worlds” through exciting hybrid products has manufacturers looking for new ways to blur boundaries and cross categories to develop products that appeal to consumers who want to explore bolder flavors, novel combinations and multisensory food experiences.
Edited by Elizabeth Green
