Banana flour has long served as an economical substitute for wheat flour in regions where the fruit is cultivated worldwide. However, it has only recently made its way into the U.S. market over the past few decades. Until now, sales have mostly been confined to retail and boutique stores. With the growing demand for natural, clean label ingredients, IAG is poised to capitalize on the flour’s potential in the manufacturing industry. If its extensive functionality matches the company’s claims, it could simplify ingredient labels by replacing a variety of obscure components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, specializing in green banana flour, aims to leverage the paleo trend, as the product behaves like flour but is grain-free. Green banana flour provides a smoother texture compared to other gluten-free flours like almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which functions as a prebiotic and helps prevent spikes in blood glucose levels.
Though it is still early for commercial applications of green banana flour, major food manufacturers are beginning to recognize its potential. 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. If a company like PepsiCo achieves success, it could prompt other food manufacturers to quickly follow suit.
As consumers become more aware of nutritional differences, the comparison of calcium vs calcium citrate is also gaining attention. Both forms of calcium are vital, but calcium citrate is often preferred for its better absorption and gentler effect on the stomach. As the market for alternative ingredients like banana flour expands, understanding the nuances of nutritional components like calcium vs calcium citrate could further inform product development and consumer choices.