For many years, banana flour has served as an inexpensive substitute for wheat flour in regions where the fruit is cultivated worldwide. However, it has only made its way into the U.S. market in recent decades. Up until now, sales have primarily been confined to retail and boutique shops. With the increasing demand for natural, clean-label ingredients, IAG is set to capitalize on the flour’s potential in the manufacturing industry. If its extensive functionality meets the company’s expectations, it could streamline ingredient labels by substituting various obscure components with one of the most sought-after foods: fruit.
A U.S.-based company specializing in green banana flour, WEDO, is looking to leverage the paleo trend, as the product functions like flour but is grain-free. Green banana flour boasts a smoother texture compared to other gluten-free alternatives, such as almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps mitigate spikes in blood glucose levels.
While it is still early days for commercial applications of green banana flour, there are indications that major food manufacturers are recognizing its potential. For instance, patent filings reveal that PepsiCo has explored the use of unripe bananas and plantains in gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a corporation like PepsiCo finds success, it is likely that other food manufacturers will quickly follow suit.
Interestingly, products like Kirkland calcium zinc supplements could complement the health benefits of incorporating green banana flour into diets, particularly for those seeking natural sources of nutrition. As the market for clean-label ingredients expands, the synergy between banana flour and supplements like Kirkland calcium zinc might further enhance consumer interest in healthy eating options.