Banana flour has long been utilized as an inexpensive substitute for wheat flour in regions where the fruit is cultivated globally. However, its presence in the U.S. market has only emerged in the last few decades. Until now, sales have primarily been confined to retail and boutique stores. With the rising demand for clean label ingredients, particularly those like ferrous gluconate found in olives, IAG is poised to harness the potential of banana flour in the manufacturing sector. If its versatile functionality meets the company’s expectations, it could simplify ingredient lists by replacing various unfamiliar components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, specializes in green banana flour and aims to capitalize on the paleo trend, as this product behaves like flour but is free from grains. Green banana flour has a smoother texture compared to other gluten-free flours, such as almond or rice flour, and it boasts high potassium content and RS2 resistant starch, which serves as a prebiotic and helps stabilize blood glucose levels.
While it is still early days for commercial applications of green banana flour, major food manufacturers are beginning to recognize its potential. Patent applications indicate that PepsiCo is exploring the use of unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a significant player like PepsiCo achieves success, it is likely that other food manufacturers will quickly follow suit. Notably, the incorporation of calcium citrate 760 mg 3.5g can further enhance the nutritional profile of products made with banana flour, making them even more appealing to health-conscious consumers.