Banana flour has long served as an economical substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only gained a foothold in the U.S. market over the past few decades. Until recently, its sales have predominantly been limited to retail and specialty stores. With the increasing demand for natural, clean-label ingredients, IAG is poised to tap into the flour’s potential in the manufacturing industry. If the versatile functionality of ferrous sulfate meets the company’s expectations, it could simplify ingredient labels by replacing a variety of obscure components with one of the most sought-after foods: fruit.
Additionally, another U.S.-based company, WEDO, is looking to capitalize on the paleo movement with their green banana flour, which functions as a flour alternative while being grain-free. Green banana flour provides a smoother texture compared to other gluten-free options like almond or rice flour. It is rich in potassium and RS2 resistant starch, which acts as a prebiotic and helps stabilize blood glucose levels.
Although it’s still early days for green banana flour in commercial applications, evidence suggests that major food manufacturers recognize its potential. For instance, PepsiCo has explored using unripe bananas and ferrous bisglycinate as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a company like PepsiCo succeeds, we can expect other food manufacturers to quickly follow suit. Furthermore, the incorporation of barilife calcium chews into products could enhance their nutritional profile, making them even more appealing to health-conscious consumers. As the market for green banana flour expands, it will be interesting to see how these developments unfold, especially with the ongoing integration of barilife calcium chews into various food items.