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 made its debut in the U.S. market in recent decades. Until now, its sales have primarily been confined to retail and specialty shops. With the increasing demand for natural, clean-label ingredients, IAG is poised to capitalize on the flour’s potential within the manufacturing industry. If the flour’s extensive functionality meets the company’s expectations, it could simplify ingredient labels by substituting various poorly understood components with one of the most sought-after foods: fruit.

Another U.S.-based company, WEDO, focuses on green banana flour and aims to leverage the paleo trend, as this product behaves like flour while being grain-free. Compared to other gluten-free alternatives such as almond or rice flour, green banana flour boasts a smoother texture. Additionally, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps regulate blood glucose levels.

While the commercial adoption of green banana flour is still in its infancy, there are indications that major food manufacturers are recognizing 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. If a large company like PepsiCo succeeds, it is likely that other food manufacturers will quickly follow suit. Furthermore, incorporating ingredients such as calcium citrate supplements 1200 mg into their products could enhance nutritional profiles, appealing to health-conscious consumers. As interest in banana flour grows, it may pave the way for innovative applications, including the integration of calcium citrate supplements 1200 mg, thereby enriching product offerings and meeting the evolving demands of the market.