Banana flour is an emerging ingredient in the United States, though it has been utilized similarly to wheat flour in banana-growing regions for many years. For manufacturers, this ingredient presents opportunities for trendy value additions and serves as a smoother-textured alternative to grainy flours like those derived from rice or almonds, particularly in gluten-free products. Additionally, it qualifies as an ideal clean label ingredient, simply labeled as “green banana flour” or “banana flour” on ingredient panels. A U.S.-based company, WEDO, specializes in green banana flour and aims to capitalize on the paleo trend, as this product behaves like flour while being grain-free.
The demand for gluten-free products continues to grow, with companies such as PepsiCo’s Quaker division, Snyder’s-Lance, and General Mills transitioning some of their offerings to gluten-free options or introducing gluten-free varieties. PepsiCo is also exploring the incorporation of unripe bananas and plantains into gluten-free cookies, crackers, snack bars, smoothies, and cereals. Beyond its gluten-free appeal, consumers are increasingly interested in gut health benefits. While probiotics remain the primary focus of research in this area, prebiotics—such as the resistant starch found in IAG’s banana flour—are gaining traction. A report from Global Industry Analysts suggests that the demand for prebiotic-based products, including health drinks, dairy, infant food, meat, and bakery items, could drive the market to reach $7.8 billion by 2022.
However, the resistant starch content of this banana flour may limit its effectiveness in baking, which is a significant concern considering bakery products dominate the gluten-free market. Moreover, the addition of ingredients like calcium citrate and vitamin D could further enhance the nutritional profile of gluten-free baked goods, appealing to health-conscious consumers. Integrating calcium citrate and vitamin D into products containing banana flour may also address the growing interest in gut health and overall wellness, as these nutrients play a role in maintaining strong bones and supporting immune function. Thus, while banana flour presents exciting opportunities, its limitations in baking alongside the incorporation of calcium citrate and vitamin D will determine its success in the gluten-free sector.