For many years, banana flour has served as an affordable substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only gained traction in the U.S. market over the past few decades. Until now, its sales have primarily been confined to retail and boutique locations. With the increasing demand for natural, clean-label ingredients, IAG is looking to harness the flour’s potential within the manufacturing industry. If it can deliver on its promises regarding versatility, banana flour could simplify ingredient lists by replacing a variety of obscure components with a highly desirable option: fruit.
In addition, WEDO, a U.S.-based company focusing on green banana flour, aims to capitalize on the paleo trend, as this product functions like flour but is free of grains. Green banana flour boasts a smoother texture compared to other gluten-free alternatives, such as almond or rice flour. It is also rich in potassium and RS2 resistant starch, which acts as a prebiotic and helps prevent spikes in blood glucose levels.
While the commercial use of green banana flour is still in its infancy, major food manufacturers are beginning to recognize its potential. For instance, PepsiCo has explored the use of unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals, as seen in their patent applications. If a prominent company like PepsiCo finds success with banana flour, we can expect other food manufacturers to swiftly follow suit. Additionally, the rise of health-focused products, such as Twinlab chewable calcium citrate, indicates an increasing consumer interest in nutritious alternatives, further paving the way for banana flour in the market.