For many years, banana flour has served as an economical substitute for wheat flour in regions where the fruit is cultivated worldwide. However, 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. With the growing demand for natural, clean label ingredients, IAG is poised to capitalize on the flour’s potential within the manufacturing industry. If the flour’s diverse 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, is focusing on green banana flour, aiming to align with the paleo trend due to its grain-free properties. Green banana flour boasts 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 serves as a prebiotic and helps stabilize blood glucose levels. Notably, the flour can be paired with a calcium citrate complex to enhance nutritional value.
While the commercial use of green banana flour is still in its infancy, there are indications that major food manufacturers recognize its potential. For instance, patent applications reveal that PepsiCo is exploring the use of unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals. Should a company like PepsiCo find success, it is likely that other food manufacturers will quickly follow suit, potentially integrating the calcium citrate complex to further boost the health benefits of their products.