The one two punch of protein- and fiber-maxxing are helping longtime pantry staple beans break free from the back of the cupboard, as are innovative brands at the Specialty Food Association’s inaugural Winter Fancy Faire which are making legumes more likable with convenient formats and creative applications.
“For a long time beans have been a staple, but they’ve been something that has been closed in the cupboard. And, frankly, when dry beans get put away, you think, ‘Oh, those will last forever.’ Well, five years go by and they are still in your cupboard. You never get them out and use them,” said Beth Stark, director of marketing at Bare Beans Foods.
“A lot of consumers think of them as a staple” that they keep on hand for rainy day, or they think of them for soups, but not much else, agreed Amy Isenberg, co-founder of startup Lentil Telepathy.
Clearly, the challenge beans face isn’t awareness. It is relevance, which Lentil Telepathy, Bare Beans and Bitchin’ Sauce are tackling through creative processing, packaging and applications that redefine how legumes show up in everyday eating.
Beans break into new usage occasions
Lentil Telepathy is making lentils into a snackable, craveable format by toasting whole lentils that are oil free, and flavorful.
The company’s savory range mimics chips with flavors like Salt and Vinegar, a vegan Cheddar and a Peri Peri that packs a spicy, garlicky punch. Unlike chips, though, crunchy lentils can be more than a side – they can be a topper for soups, salads, avocado toast.
The company also offers a sweet line, including chocolate and toasted marshmallow flavors that Isenberg and her husband and co-founder Colin Isenberg say can be enjoyed like cereal with milk or on yogurt and parfaits for breakfast or dessert.
Bare Beans is tackling the legume’s low-usage challenge from a different angle with creative processing and packaging that eliminates friction and offers modern convenience.
“We wanted to give a staple value-added benefits by cooking it, but cooking it clean,” said Stark. She explained the beans are cooked in an open kettle to an al dente firmness, just like people do at home, so they aren’t mushy.
“As soon as they’re done cooking, we cool them down, get them into a vacuum sealed bag” so they are ready to eat, she said. Because the beans have no preservatives, they need to be refrigerated or frozen – allowing them to not only break free from the cupboard, but from the center of the store into the popular perimeter.
The other benefit of Bare Beans’ processing is “you don’t have to rinse or drain anything” because the product is not packed in liquid, Stark added.
The result is a more premium product that turns a low-engagement staple into a fresh, refrigerated solution that fits modern shopping behavior.
Bitchin’ Sauce also makes beans a convenient snack by pairing them with its classic sauces for two new dips. In addition, the dips go beyond the standard hummus and black bean options – opting instead for pinto and cannellini, which might not be as familiar to consumers.
“There are just so many different kinds of beans that I think that the public hasn’t really been exposed to in such a way, and there is a huge opportunity there to go and try out some of these fun, different varietals and really let them shine,” company CEO Starr Edwards said.
Shifting diet preferences open the door for legumes
Beans also are getting a boost from some of the biggest nutritional trends in play, including protein- and fiber-maxxing and nutrient-density for GLP-1 users.
“I’m seeing protein everywhere,” but people are realizing they also need more fiber to “flush some stuff through,” which are two boxes beans easily check, Edwards said.
Stark added that the nutrient density of beans are an “instant fix” for GLP-1 users who are “looking to maximize what food they put into their bodies” by choosing options that are high in protein, fiber and other nutrients.
Consumers who are interested climatarian or reducetarian diets that minimize the environmental impact of food also are drawn to beans, which often are used in regenerative farming, Isenberg said. She noted that because lentils are nitrogen-fixing, they can help rebuild soil to support other crops.
As illustrated by these brands, as companies rethink format, freshness and function, legumes are no longer just a pantry staple – they’re becoming a platform for innovation and a growth engine for the food industry.
