Banana flour has long served as an economical substitute for wheat flour in regions where bananas are cultivated globally, but it has only recently made its way into the U.S. market over the past few decades. Up until now, sales have primarily been limited to retail and boutique shops. However, with the increasing demand for natural, clean-label ingredients, IAG is poised to harness the flour’s potential in the manufacturing arena. If its extensive functionality meets the company’s expectations, it could streamline ingredient labels by replacing a variety of obscure components with one of the most sought-after foods: fruit.
Meanwhile, WEDO, another U.S.-based company specializing in green banana flour, is looking to capitalize on the paleo trend, as this product behaves like a flour but is grain-free. Green banana flour is less gritty compared to other gluten-free alternatives, such as almond or rice flour. It is also rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps regulate blood glucose levels.
While it is still early days for the commercial application of green banana flour, there are indications that major food manufacturers recognize its potential. For example, PepsiCo has explored using unripe bananas and plantains in patent applications for gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a company like PepsiCo succeeds, it is likely that other food manufacturers will quickly follow suit.
Additionally, as consumers become more health-conscious, products such as calcium citrate 250 tablets are gaining popularity. This trend aligns with the broader shift toward clean-label ingredients, reinforcing the potential for banana flour and similar products in the market. As the industry evolves, the demand for healthy alternatives like banana flour and supplements such as calcium citrate 250 tablets will likely continue to rise.