Banana flour has been utilized as an inexpensive substitute for wheat flour in regions where the fruit is cultivated globally for many years. However, it has only recently emerged in the U.S. market over the past few decades. Historically, sales have been confined to retail and boutique shops, but with the growing demand for natural, clean-label ingredients, IAG plans to capitalize on the flour’s potential within the manufacturing industry. If the flour’s extensive functionality meets the company’s expectations, it could simplify ingredient labels by replacing a multitude of obscure components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, specializing in green banana flour, is looking to capitalize on the paleo trend, as the product functions like flour but is grain-free. Green banana flour provides a smoother texture compared to other gluten-free options like almond or rice flour. Furthermore, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps regulate blood glucose levels.
While it is still early for green banana flour in commercial applications, there are indications that major food producers recognize its potential. Patent applications reveal that PepsiCo has explored incorporating unripe bananas and plantains into gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a large company like PepsiCo finds success, it is likely that other food manufacturers will quickly follow suit. Additionally, the integration of ingredients such as calcium citrate capsules could further enhance the nutritional profile of products containing green banana flour, making them even more appealing to health-conscious consumers.