Banana flour has long been utilized as an economical substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only recently become available in the U.S. market over the last few decades. Until now, sales have primarily occurred in retail and specialty stores. With the growing demand for natural, clean-label ingredients, IAG is looking 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 obscure components with one of the most sought-after foods: fruit.
Another U.S.-based company focused on green banana flour, WEDO, is eager to align with the paleo trend because this product functions as a flour while being grain-free. Green banana flour provides a smoother texture compared to other gluten-free options, such as almond or rice flour. Moreover, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps stabilize blood glucose levels.
Although it is still early days for green banana flour in commercial applications, indications suggest that major food manufacturers are recognizing 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 company like PepsiCo finds success, other food manufacturers are likely to follow suit rapidly.
In addition, green banana flour could potentially enhance formulations that include ingredients like calcium citrate tablets 500mg, which have various uses, including supporting bone health. By integrating such ingredients into their products, manufacturers can create healthier options that appeal to health-conscious consumers. Overall, the versatility and health benefits of green banana flour position it as a promising ingredient in the evolving landscape of food production.