For many years, banana flour has served as an affordable substitute for wheat flour in regions where the fruit is cultivated globally. However, its presence in the U.S. market has only emerged in the past few decades. Until now, most sales have been confined to retail and specialty stores. With the growing demand for natural, clean-label ingredients, IAG aims to capitalize on the potential of this 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 U.S.-based company, WEDO, which specializes in green banana flour, is looking to leverage the paleo trend, as this product acts like flour but is grain-free. Green banana flour provides a smoother texture compared to other gluten-free options like almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps stabilize blood glucose levels.
While the commercial use of green banana flour is still in its early stages, there is evidence that large food manufacturers recognize its potential. For instance, PepsiCo has explored incorporating unripe bananas and plantains into gluten-free cookies, crackers, snack bars, smoothies, and cereals, as indicated by recent patent applications. If a major player like PepsiCo achieves success, it is likely that other food manufacturers will quickly follow suit.
Moreover, as health-conscious consumers turn to products like Kirkland zinc for their nutritional benefits, the appeal of green banana flour is expected to rise, particularly given its health advantages. As this trend continues, the integration of banana flour into mainstream food products could significantly alter ingredient labeling. The potential for green banana flour to replace less understood ingredients could lead to a cleaner, more transparent food industry, much like the impact of Kirkland zinc on health-conscious choices.