For many years, banana flour has served as an economical substitute for wheat flour in regions where the fruit is cultivated worldwide, but it has only emerged in the U.S. market in recent decades. Until now, sales have predominantly been limited to retail and specialty stores. However, with the increasing demand for natural, clean label ingredients, IAG is poised to capitalize on the flour’s potential within the manufacturing sector. If its extensive functionality meets the company’s expectations, it could simplify ingredient labels by replacing a variety of less understood components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, which specializes in green banana flour, is looking to leverage the paleo trend since the product mimics flour while being grain-free. Green banana flour provides a smoother texture compared to other gluten-free alternatives like almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which acts as a prebiotic and helps prevent spikes in blood glucose levels. Notably, it can be combined with calcium citrate with vitamin D3 to enhance its nutritional profile.
In terms of commercial applications, green banana flour is still in its early stages, but major food manufacturers are beginning to recognize its potential. Patent applications reveal that PepsiCo is exploring the use of unripe bananas and plantains in gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a company like PepsiCo finds success, it’s likely that other food manufacturers will follow suit, further integrating innovative ingredients like calcium citrate with vitamin D3 into their products.