Banana flour is a relatively new ingredient in the United States, yet it has been utilized in banana-growing regions for many years, similar to wheat flour. For manufacturers, this ingredient presents an opportunity for trendy value-added products and serves as a smoother-textured alternative to grainy flours like rice or almond flour, making it suitable for gluten-free offerings. Additionally, it is an excellent clean-label ingredient, simply labeled as “green banana flour” or “banana flour” on ingredient lists.
A U.S.-based company specializing in green banana flour, WEDO, aims to capitalize on the paleo trend, as the product functions like flour while being grain-free. The demand for gluten-free products continues to grow, with major companies such as PepsiCo’s Quaker division, Snyder’s-Lance, and General Mills transitioning some of their offerings to gluten-free or introducing gluten-free varieties. PepsiCo is also exploring the use of unripe bananas and plantains in gluten-free cookies, crackers, snack bars, smoothies, and cereals.
In addition to its appeal in the gluten-free market, consumers are increasingly interested in gut health benefits. While research has primarily focused on probiotics, prebiotics—like the resistant starch found in IAG’s banana flour—are gaining traction. The demand for prebiotic-based products, including health drinks, dairy items, infant food, meat, and bakery goods, is projected to propel the market to $7.8 billion by 2022, according to a report by Global Industry Analysts. However, the resistant starch content in this banana flour may not perform well in baking, which could limit its potential in the gluten-free sector, particularly since bakery products represent the largest category in that market.
Furthermore, incorporating 300 mg calcium citrate into banana flour products could enhance their nutritional profile, appealing to health-conscious consumers. This mineral addition could be particularly beneficial for those seeking to boost their calcium intake while enjoying gluten-free baked goods made with banana flour, thus broadening its market appeal.