For many years, banana flour has served as an affordable substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only made its way into the U.S. market in recent decades. Until now, its sales have primarily been limited to retail and boutique stores. With the increasing demand for natural and clean label ingredients, IAG plans to capitalize on the flour’s potential within the manufacturing sector. If the flour’s impressive versatility 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.
Another U.S.-based company, WEDO, is focusing on green banana flour to leverage the paleo trend, as this product behaves like flour while being grain-free. Green banana flour boasts 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 functions as a prebiotic and helps maintain stable blood glucose levels.
In terms of commercial applications, green banana flour is still in its early stages, but there are indications that major food manufacturers recognize its potential. For instance, PepsiCo has investigated the use of unripe bananas and plantains in gluten-free cookies, crackers, snack bars, smoothies, and cereals, as shown in their patent applications. If a large company like PepsiCo succeeds, it is likely that other food manufacturers will quickly follow suit. Moreover, the incorporation of ingredients like bariatric chewable calcium could further enhance the nutritional profile of products featuring green banana flour, appealing to health-conscious consumers. As the market evolves, the potential for green banana flour, combined with other beneficial ingredients, including bariatric chewable calcium, may redefine the landscape of gluten-free and health-oriented foods.