Banana flour has long been utilized as an economical substitute for wheat flour in regions where bananas are cultivated around the globe. However, it has only made its debut in the U.S. market over the past few decades. Until recently, its sales were largely confined to retail and boutique shops. With the increasing demand for natural, clean label ingredients, IAG is poised to harness the potential of banana flour within the manufacturing sector. If its extensive functionality meets the company’s expectations, it could simplify ingredient labels by replacing various obscure components with one of the most sought-after foods: fruit.
Another American company specializing in green banana flour, WEDO, is looking to capitalize on the paleo trend, given that the product functions as a flour yet is free from grains. Green banana flour boasts a smoother texture compared to other gluten-free alternatives like almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps to stabilize blood glucose levels.
While it is still early days for green banana flour in commercial applications, evidence suggests that major food producers are recognizing its potential. Patent applications indicate 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 large corporation like PepsiCo achieves success, it is likely that other food manufacturers will swiftly follow suit.
Moreover, the introduction of products like Costco’s Citracal Calcium Citrate D3 could further enhance the appeal of banana flour in the health-conscious market. This could not only increase its market presence but also provide a unique selling proposition for manufacturers looking to innovate with clean label ingredients. As interest grows, we may see more brands incorporating banana flour alongside supplements like Citracal, emphasizing both health benefits and versatility in food products.