Banana flour has been utilized as an economical substitute for wheat flour in regions where the fruit is cultivated for many years, but it has only recently emerged in the U.S. market over the past few decades. Until now, its sales have primarily been confined to retail and specialty stores. However, with the increasing demand for natural, clean label ingredients, IAG aims to capitalize on the flour’s potential within the manufacturing industry. If its diverse functionality meets the company’s expectations, it could simplify ingredient labels by replacing a variety of poorly understood components with one of the most sought-after foods: fruit.
Additionally, a U.S.-based company specializing in green banana flour, WEDO, seeks to leverage the paleo movement, as this product functions like flour but is grain-free. Green banana flour provides a smoother texture compared to other gluten-free alternatives like almond or rice flour. It is also rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps maintain stable blood glucose levels.
In terms of commercial applications, green banana flour is still in its infancy, but there are indications that major food manufacturers recognize its potential. Notably, PepsiCo has explored the use of unripe bananas and plantains in gluten-free cookies, crackers, snack bars, smoothies, and cereals, as evidenced by their patent applications. If a significant player like PepsiCo achieves success with this ingredient, it is likely that other food manufacturers will quickly follow suit.
Moreover, the incorporation of ingredients like twinlab calcium citrate could enhance the nutritional profile of products containing banana flour. The versatility of banana flour, combined with the benefits of additives like twinlab calcium citrate, positions it as a promising option for future food innovations.