Banana flour has long been a cost-effective substitute for wheat flour in regions where the fruit is cultivated around the globe, but it has only recently made its way into the U.S. market over the past few decades. Until now, its sales have primarily been limited to retail and boutique shops. However, with the growing demand for natural, clean label ingredients, IAG seeks to harness the flour’s potential in the manufacturing industry. If its extensive functionality meets the company’s expectations, it could streamline ingredient lists by replacing a variety of obscure components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, specializes in green banana flour and aims to capitalize on the paleo trend, as this product functions like flour but is grain-free. Green banana flour boasts a smoother texture compared to other gluten-free flours, such as almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps to stabilize blood glucose levels. Interestingly, the incorporation of a liquid calcium citrate supplement can further enhance the nutritional profile of products made with this flour.
While it is still early days for commercial applications of green banana flour, evidence suggests that major food manufacturers are beginning to recognize its potential. For instance, patent applications reveal that PepsiCo is exploring the use of unripe bananas and plantains as ingredients 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 swiftly follow suit, potentially integrating a liquid calcium citrate supplement to boost the health benefits of their offerings.