The use of beans as an ingredient has been trending strongly lately. And, while a lot of this interest has to do with their being a primary source of plant proteins, they also are well-known sources of fiber and gluten-free/non-GMO carbohydrate.
As functional ingredients, beans allow formulators to swap out less-desirable ingredients and add texture and body to a range of developed products. With the rise of vegetarianism, veganism, and flexitarianism, consumers are turning to meat and dairy alternatives with growing frequency.