Banana flour has served as an economical substitute for wheat flour in regions where the fruit is cultivated for many years. However, it has only recently made its way into the U.S. market over the past few decades. Until now, its sales have primarily been confined to retail and specialty stores. With the increasing demand for natural, clean-label ingredients, IAG is poised to harness the flour’s potential in the manufacturing sector. If its 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 American company, WEDO, is focusing on green banana flour, aiming to capitalize on the paleo trend, as this product functions like flour but is entirely grain-free. 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 serves as a prebiotic and helps to stabilize blood glucose levels.
While it is still early days for the commercial use of green banana flour, there are signs that major food manufacturers recognize its potential. For instance, PepsiCo has explored the use of unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals, as evidenced by their patent applications. If a large corporation like PepsiCo achieves success with this ingredient, it is likely that other food manufacturers will quickly follow suit.
Interestingly, as consumers become more health-conscious, questions about various ingredients are emerging, such as “does calcium citrate cause constipation?” This growing awareness about ingredient impact may drive further interest in natural alternatives like banana flour, especially if it can replace less understood components in products. As the market evolves, the potential of green banana flour continues to gain traction, and its role in clean-label formulations could redefine ingredient standards.