Banana flour has long served as an economical substitute for wheat flour in regions where the fruit is cultivated globally, but its presence in the U.S. market has only emerged in recent decades. Until now, its sales have primarily been confined to retail and specialty shops. However, with the rising demand for natural, clean label ingredients, IAG is poised to harness the flour’s potential within the manufacturing sector. If the flour’s extensive functionality meets the company’s expectations, it could simplify ingredient labels by replacing various poorly understood 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 capitalize on the paleo trend, as this product mimics flour but is grain-free. Green banana flour boasts 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 and helps stabilize blood glucose levels.
While the commercial use of green banana flour is still in its infancy, major food manufacturers appear to recognize its potential. For instance, analysis of patent applications reveals that PepsiCo is exploring the use of unripe bananas and plantains in gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a major player like PepsiCo finds success, it’s likely that other food manufacturers will swiftly follow suit.
Moreover, the benefits of ingredients like calcium citrate during pregnancy can further enhance the appeal of products containing banana flour, as they can contribute to overall health. As awareness of such health benefits increases, the integration of calcium citrate during pregnancy into food products featuring banana flour could attract a wider audience, promoting healthier choices while meeting the growing demand for clean label ingredients.