WINNIPEG, MAN. — A burger blend of beef and lentils had 12% fewer calories and 32% less saturated fat per serving when compared to an all-beef patty in a study funded by Pulse Canada that was published online Aug. 19 in Sustainability. Other benefits were a 26% lower production cost and a 33% reduction in carbon footprint, water footprint and land-use footprint.
“With one-third of Americans identifying as flexitarian, we’re seeing a definite rise in interest in meat products enhanced with plant protein,” said Amber Johnson, director of marketing and communications at Lentils.org, a promotional brand funded by Saskatchewan Pulse Growers.
“Lentil blends like the lentil-beef burger provide an exciting opportunity for food manufacturers to develop a host of blended food products — ranging from patties to meatloaf to pasta sauce — that not only answer this demand, but also improve their products’ nutrition, environmental impact and cost.”
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