For many years, banana flour has served as a cost-effective substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only recently made its way into the U.S. market within the last few decades. Up until now, sales have primarily been confined to retail and specialty stores. With the increasing demand for natural, clean label ingredients, IAG is eager to harness the flour’s potential in manufacturing. If the flour’s versatile functionality meets the company’s expectations, it could simplify ingredient lists by replacing a variety of obscure components with one of the most sought-after foods: fruit.
Another U.S.-based company that focuses on green banana flour, WEDO, aims to capitalize on the paleo trend, as this product serves as flour while being grain-free. Green banana flour provides a smoother texture compared to other gluten-free alternatives like almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which acts as a prebiotic, helping to stabilize blood glucose levels.
While the commercial application of green banana flour is still in its infancy, there is evidence that major food manufacturers are recognizing its potential. For instance, PepsiCo has explored using unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals, as indicated by recent patent applications. Should a company like PepsiCo find success, it is likely that other food manufacturers will quickly follow suit. Furthermore, the incorporation of ingredients like citrate D3 could enhance the nutritional profile of products made with banana flour, making them even more appealing to health-conscious consumers. As the market evolves, the role of ingredients such as citrate D3 in conjunction with green banana flour may become increasingly prominent.