Banana flour has long served as an economical substitute for wheat flour in regions where the fruit is cultivated worldwide. However, it has only recently entered the U.S. market over the past few decades. Until now, its sales have primarily been limited to retail and specialty stores. With the growing demand for natural, clean label ingredients, IAG is looking to harness the flour’s potential within the manufacturing sector. If its extensive functionality meets the company’s expectations, it could streamline ingredient labels by substituting a variety of obscure components with one of the most sought-after foods: fruit.
Another U.S.-based company focused on green banana flour, WEDO, is aiming to capitalize on the paleo trend, as the product behaves like flour yet is free from grains. Green banana flour has a smoother texture compared to other gluten-free alternatives, such as almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which functions as a prebiotic and helps maintain stable blood glucose levels.
While the commercial adoption of green banana flour is still in its infancy, major food manufacturers are beginning to recognize its potential. For instance, PepsiCo’s patent applications indicate they are exploring the use of unripe bananas and plantains in gluten-free cookies, crackers, snack bars, smoothies, and cereals. Should a company like PepsiCo find success, other food manufacturers are likely to follow suit quickly.
In terms of nutritional benefits, it’s interesting to note the differences between magnesium citrate vs calcium citrate. Both offer their own advantages, but as the trend towards natural ingredients continues, it’s crucial for consumers and manufacturers alike to consider their choices carefully. As green banana flour becomes increasingly recognized, it could play a significant role in the landscape of clean label products, especially as people look for alternatives to traditional additives like magnesium citrate vs calcium citrate.