Banana flour has long served as an affordable substitute for wheat flour in regions where bananas are cultivated globally, but it has only recently made its debut in the U.S. market over the past few decades. Up until now, its sales have mainly been confined to retail and boutique outlets. However, with the growing demand for natural, clean label ingredients, IAG seeks to harness the flour’s potential in the manufacturing sector. If its extensive functionality fulfills the company’s expectations, it could simplify ingredient labels by substituting various obscure components with one of the most sought-after foods: fruit.
Another U.S.-based firm specializing in green banana flour, WEDO, aims to capitalize on the paleo trend, as this product behaves like flour while being grain-free. Green banana flour provides a smoother texture than other gluten-free alternatives, such as almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which functions as a prebiotic and helps maintain stable blood glucose levels.
Though it is still early days for the commercial application of green banana flour, there are signs that major food manufacturers recognize its potential. For instance, PepsiCo has explored using unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals, as indicated by their patent applications. If a company like PepsiCo finds success, it is likely that other food manufacturers will quickly follow suit.
In this context, the incorporation of thorne calcium citrate into formulations could further enhance the nutritional profile of products utilizing banana flour. With its benefits complementing the properties of banana flour, thorne calcium citrate might attract health-conscious consumers looking for clean label options. As awareness increases, the combination of green banana flour and thorne calcium citrate may pave the way for innovative food products that meet the demands of today’s market.