For many years, banana flour has 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. Up until now, its sales have primarily been confined to retail and boutique shops. With the increasing demand for natural, clean-label ingredients, IAG plans to leverage the flour’s potential within the manufacturing industry. If its diverse functionality meets the company’s expectations, it could simplify ingredient labels by replacing a variety of lesser-known components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, specializing in green banana flour, aims to capitalize on the paleo trend, as this product functions like flour but is free from grains. Green banana flour boasts 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 acts as a prebiotic and helps to prevent spikes in blood glucose levels.
In terms of commercial application, it is still early for green banana flour, but there are indications that major food manufacturers recognize its potential. For instance, patent applications reveal that PepsiCo is investigating the use of unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a company like PepsiCo finds success, it’s likely that other food manufacturers will quickly follow suit.
Moreover, incorporating banana flour into products could also provide additional health benefits. For instance, combining it with calcium citrate, magnesium, and zinc with vitamin D3 benefits could enhance the nutritional profile of various foods. This combination not only supports bone health but also optimizes overall wellness. As the market evolves, the integration of such beneficial ingredients with banana flour could lead to innovative food products that cater to health-conscious consumers.