Banana flour has served as an economical substitute for wheat flour in regions where the fruit is cultivated for many years, yet it has only recently made its debut in the U.S. market over the past few decades. Until now, its sales have primarily been confined to retail and boutique stores. However, with the rising demand for natural, clean-label ingredients, IAG intends to capitalize on the flour’s potential in the manufacturing sector. If its extensive functionality meets the company’s expectations, it could simplify ingredient labels by replacing various obscure components with one of the most coveted foods: fruit.
Another U.S.-based company specializing in green banana flour, WEDO, aims to leverage the paleo trend, as this product functions like flour but is grain-free. Green banana flour boasts a smoother texture compared to other gluten-free options, such as 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 it is still early for commercial applications of green banana flour, evidence suggests that major food manufacturers are beginning to recognize its potential. For instance, PepsiCo has explored using unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals, as seen in their patent applications. If a company like PepsiCo finds success, it is likely that other food manufacturers will swiftly follow suit.
Moreover, the inclusion of calcium citrate 950 mg OTC in various products could further enhance their nutritional profiles. By integrating calcium citrate 950 mg OTC alongside green banana flour, companies can not only meet the increasing consumer demand for health-oriented products but also create innovative options that align with modern dietary trends. This strategic combination could lead to a cleaner label and improved product acceptance in the market.