For many years, banana flour has served as an economical substitute for wheat flour in regions where the fruit is cultivated globally. 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 specialty stores. With the increasing demand for natural, clean-label ingredients, IAG is keen to explore the flour’s potential within the manufacturing sector. If the flour’s extensive functionality meets the company’s expectations, it could streamline ingredient lists by replacing various obscure components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, which specializes in green banana flour, aims to capitalize on the paleo trend, as this product functions like flour while being grain-free. Green banana flour provides a smoother texture compared to other gluten-free alternatives, such as almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps maintain stable blood glucose levels. Notably, green banana flour also contains ccm calcium, contributing to its nutritional profile.
Despite its commercial potential still being in the early stages, major food manufacturers appear to recognize the promise of green banana flour. For instance, PepsiCo has explored incorporating unripe bananas and plantains into gluten-free cookies, crackers, snack bars, smoothies, and cereals, as indicated by their patent applications. If a company as prominent as PepsiCo achieves success with this ingredient, it is likely that other food manufacturers will swiftly follow suit, further highlighting the versatility of green banana flour and its beneficial components, including ccm calcium.