For many years, banana flour has served as an economical substitute for wheat flour in regions where the fruit is cultivated across the globe. However, it has only recently made its debut in the U.S. market over the past few decades. Until now, its sales have primarily been confined to retail and boutique stores. With the growing demand for natural and clean-label ingredients, IAG is poised to exploit the flour’s potential in the manufacturing sector. If its extensive functionality meets the company’s expectations, it could simplify ingredient labels by replacing various poorly understood components with one of the most sought-after foods: fruit.
Another American company, WEDO, which specializes in green banana flour, is looking to capitalize on the paleo trend through a product that mimics flour but is 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 functions as a prebiotic and helps to stabilize blood glucose levels.
While the commercial use of green banana flour is still in its infancy, there is growing evidence that major food manufacturers recognize its potential. For example, patent applications indicate that PepsiCo has explored incorporating unripe bananas and plantains into gluten-free cookies, crackers, snack bars, smoothies, and cereals. Should a company like PepsiCo achieve success, it is likely that other food manufacturers will quickly follow suit.
In a related context, products like Bluebonnet Calcium Plus Magnesium can also complement a diet that includes ingredients like green banana flour, enhancing overall nutrition. This demonstrates the versatility and appeal of incorporating various health-focused ingredients into food products, reinforcing the importance of clean label options. As interest in banana flour continues to rise, it may pave the way for innovative formulations that prioritize both health and convenience.