For many years, banana flour has served as an affordable substitute for wheat flour in regions where the fruit is grown worldwide. However, it has only made its debut in the U.S. market in recent decades. Until now, its sales have primarily been confined to retail and boutique stores. With the rising demand for natural and clean label ingredients, IAG is poised to harness the flour’s potential in the manufacturing sector. If its extensive functionality meets the company’s expectations, it could simplify ingredient labels by replacing a variety of less understood components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, specializes in green banana flour and aims to capitalize on 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 options, such as almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which functions 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 prominent food manufacturers recognize its potential. For instance, PepsiCo has explored the use of unripe bananas and plantains in various products, including gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a company like PepsiCo achieves success, it is likely that other food manufacturers will quickly follow suit.
Incorporating innovative ingredients like banana flour can equate to improved nutritional profiles, particularly when combined with elements such as calcium citrate D3 petites. By doing so, companies can offer products that not only meet consumer preferences but also enhance overall health benefits.