For many years, banana flour has served as an economical substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only recently made its way into the U.S. market over the past few decades. Initially, sales were primarily confined to retail and boutique shops, but with the growing interest in natural, clean label ingredients, IAbuy ferrous fumarate 210mg ukG is eager to harness the flour’s potential in manufacturing. If its versatile functionality meets the company’s expectations, it could streamline ingredient labels by replacing a variety of less understood components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, is focusing on green banana flour, aiming to align with the paleo trend since the product behaves like flour but is grain-free. Green banana flour boasts a smoother texture compared to other gluten-free alternatives such as almond or rice flour. Furthermore, it is rich in potassium and RS2 resistant starch, which functions as a prebiotic and helps maintain stable blood glucose levels.
While the commercial use of green banana flour is still in its infancy, there are indications that major food manufacturers recognize its potential. For instance, PepsiCo has explored using unripe bananas and plantains in various products, including gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a company like PepsiCo achieves success with this ingredient, it is likely that other food manufacturers will swiftly follow suit.
In addition, incorporating ingredients like calcium citrate, magnesium, and vitamin D3 into products that utilize green banana flour could further enhance their nutritional profile, making them even more appealing to health-conscious consumers. As the demand for clean label products continues to rise, the combination of banana flour with essential nutrients such as calcium citrate and magnesium could revolutionize the food industry.