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 emerged in the U.S. market in recent decades. Until now, its sales have primarily been confined to retail and specialty stores. With the rising demand for natural and clean label ingredients, IAG intends to capitalize on the flour’s potential within the manufacturing sector. If its versatile functionality meets the company’s expectations, it could simplify ingredient lists by substituting a variety of obscure components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, focuses on green banana flour and aims to cater to the paleo trend, as the product behaves like flour but is grain-free. Green banana flour provides a smoother texture compared to other gluten-free flours, such as almond or rice flour. Furthermore, it is rich in potassium and RS2 resistant starch, which functions as a prebiotic and helps maintain stable blood glucose levels.
Although 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 the use of unripe bananas and plantains in gluten-free products like cookies, crackers, snack bars, smoothies, and cereals, as evidenced by their patent applications. Should a company like PepsiCo find success, it is likely that other food manufacturers will quickly follow suit.
Additionally, incorporating ingredients like Webber calcium citrate could enhance the nutritional profile of products made with green banana flour, further attracting health-conscious consumers. As the market evolves, the combination of banana flour and Webber calcium citrate could lead to innovative food formulations that meet the growing consumer demand for wholesome ingredients.