For many years, banana flour has served as an inexpensive substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only entered the U.S. market within the last few decades. Until now, sales have primarily been limited to retail and boutique outlets. With the increasing demand for natural and clean-label ingredients, IAG is looking to harness the flour’s potential in the manufacturing industry. If its extensive functionality meets the company’s expectations, it could simplify ingredient lists by substituting a variety of less understood components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, is focusing on green banana flour to capitalize on the paleo trend, as this product behaves like flour but is free from grains. Green banana flour boasts a smoother texture compared to other gluten-free options, such as almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps regulate blood glucose levels.
Although it is still early for commercial applications of green banana flour, evidence suggests that major food manufacturers are recognizing its potential. For instance, PepsiCo has explored patent applications that incorporate unripe bananas and plantains in gluten-free cookies, crackers, snack bars, smoothies, and cereals. Should a company like PepsiCo find success, it is likely that other food manufacturers will quickly follow suit.
Furthermore, incorporating products like Bluebonnet Calcium Citrate Magnesium and Vitamin D3 Liquid can complement the nutritional profile of items made with banana flour, enhancing their health benefits. As the market evolves, the combination of banana flour and such supplements could lead to the development of innovative food products that cater to health-conscious consumers.