For many years, banana flour has served as a cost-effective 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 last few decades. Up until now, its sales have primarily been confined to retail and boutique outlets. With the increasing demand for natural and clean-label ingredients, IAG is poised to capitalize on the flour’s potential in the manufacturing sector. If its extensive functionality meets the company’s expectations, it could simplify ingredient lists by substituting various obscure components with one of the most sought-after foods: fruit.
Another U.S.-based enterprise, WEDO, is focusing on green banana flour, aiming to align with the paleo trend, as this product functions like a flour but is grain-free. Green banana flour provides a smoother texture compared to other gluten-free flours, such as almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps stabilize blood glucose levels.
While the commercial use of green banana flour is still in its infancy, there are indications that major food manufacturers are recognizing its potential. Patent applications reveal that PepsiCo has explored the use of unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a significant player like PepsiCo finds success, it is likely that other food manufacturers will quickly follow suit. Furthermore, products incorporating ingredients such as calcium citrate USP monograph may enhance the nutritional profile of offerings that utilize banana flour, thereby appealing even more to health-conscious consumers. As the market evolves, the inclusion of calcium citrate USP monograph in formulations could become a common trend, especially in conjunction with the benefits of green banana flour.