Banana flour has long served as an economical substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only recently made its way into 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 looking to capitalize on the flour’s potential within the manufacturing sector. If it can deliver on its versatile functionality, it may simplify ingredient labels by replacing a variety of obscure components with one of the most sought-after foods: fruit.
Another American company, WEDO, which specializes in green banana flour, aims to cater to the paleo trend, as this product functions like flour but is free of grains. Green banana flour provides a smoother texture compared to other gluten-free options, such as almond or rice flour. Additionally, it boasts high levels of potassium and RS2 resistant starch, which acts as a prebiotic and helps to stabilize blood glucose levels.
While the commercial use of green banana flour is still in its infancy, major food manufacturers are starting to recognize its potential. For instance, PepsiCo has explored the possibility of utilizing unripe bananas and plantains in gluten-free cookies, crackers, snack bars, smoothies, and cereals, as indicated by patent applications. If a large company like PepsiCo finds success with this ingredient, it is likely that other food manufacturers will quickly follow suit.
Moreover, as consumers increasingly look for nutritious options, many are asking, “Is calcium citrate good?” Incorporating nutrient-rich ingredients like green banana flour could be a compelling answer to that question, as it provides essential minerals while enhancing food products. Thus, the outlook for green banana flour in the manufacturing sector appears promising, especially with rising consumer interest in health-oriented ingredients.