Beans are being called one of the biggest food trends of 2025. But beyond the hype, what do beans mean for fibre and gut health and the way we eat?
In this episode of In Good Taste, I sit down with Paul Newnham, Executive Director of the UN affiliated SDG2 Advocacy Hub, founder of the global Beans is How campaign and host of Future Fork podcast, to explore why beans, peas and lentils might be the most underrated food on our plates.
The New York Times has called beans one of the standout food trends of 2025. But beyond the headlines, what makes them so powerful for our health, our budgets and the future of food?
We talk fibre, protein obsession, gut health, soil health and why something so humble can have such wide impact. Most importantly, we make the case for getting more beans into everyday cooking without fuss or digestive drama.
If you are a food lover who cares about flavour, nourishment and the bigger picture, this one is for you.
• What pulses actually are and why they have their own international day
• Why most of us get enough protein but not nearly enough fibre
• What is really happening in your gut when beans make you gassy
• How beans improve soil through nitrogen fixing
• Why bean consumption has stalled in many countries
• The affordability and cost of living case for cooking with beans
• Practical ways to introduce them gradually
• Easy swaps, from lentils in bolognese to black bean burgers
I’m Mallika Basu, food writer, speaker and adviser, on a mission to make food matters accessible and joyful. My new book, In Good Taste: What Shapes What We Eat and Drink and Why It Matters, is available now.
Say hello or pitch ideas: ingoodtastepod@gmail.com
