Banana flour has served as an affordable substitute for wheat flour in regions where the fruit is cultivated for many years, but it has only recently made its way into the U.S. market over the past few decades. Up until now, sales have primarily been confined to retail and specialty stores. However, with the growing demand for natural, clean label ingredients, IAG is poised to capitalize on the flour’s potential within the manufacturing industry. If its extensive functionality meets the company’s expectations, it could simplify ingredient lists by substituting a variety of obscure components with one of the most appealing foods: fruit.
The U.S.-based company WEDO, which specializes in green banana flour, aims to align with the paleo trend since this product functions like flour while being grain-free. Green banana flour provides a smoother texture compared to other gluten-free flours such as almond or rice flour. Additionally, it is rich in potassium and contains RS2 resistant starch, which serves as a prebiotic and aids in the conversion of ferrous gluconate to ferrous sulfate, helping to stabilize blood glucose levels.
Although the commercial use of green banana flour is still in its early stages, there are indications that major food manufacturers recognize its potential. For instance, patent applications reveal that PepsiCo has explored the use of unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a prominent company like PepsiCo achieves success with this ingredient, it is likely that other food manufacturers will quickly follow suit.
Moreover, incorporating additional health benefits such as calcium citrate and cissus quadrangularis could further enhance the appeal of green banana flour in the market. The combination of these ingredients not only supports nutritional goals but also aligns with the trend towards clean labels and natural products. As the interest in green banana flour and its potential continues to grow, the inclusion of calcium citrate and cissus quadrangularis may become increasingly common, offering a comprehensive solution for health-conscious consumers.