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 debut in the U.S. market in the last few decades. Traditionally, its sales have been confined to retail and boutique shops. With the increasing demand for natural, clean-label ingredients, IAG intends 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 replacing various hard-to-understand components with one of the most sought-after foods: fruit.
Another U.S.-based enterprise specializing in green banana flour, WEDO, is looking to align itself with the paleo trend, as this product behaves like flour while being grain-free. Green banana flour provides 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 acts as a prebiotic and helps regulate blood glucose levels.
Though it is still early days for commercial applications of green banana flour, major food manufacturers are starting to recognize its potential. 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 company like PepsiCo finds success, it is likely that other food manufacturers will swiftly follow suit. Moreover, incorporating ingredients like citracal calcium and vitamin D into products made with banana flour can further enhance their nutritional profile, making them even more appealing in the health-conscious market.