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 traction in the U.S. market over the past few decades. Until recently, its sales have primarily been confined to retail and boutique shops. With the increasing demand for natural, clean label ingredients, IAG is poised to harness the flour’s potential within the manufacturing industry. If its versatile functionality meets the company’s expectations, it could simplify ingredient labels by replacing a variety of poorly understood components, such as ferrous fumarate, 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 since the product behaves like flour but is grain-free. Green banana flour presents a smoother texture compared to other gluten-free options like almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps maintain stable blood glucose levels.
In terms of commercial usage, the market for green banana flour is still in its infancy, but there are signs that major food manufacturers recognize its potential. For instance, PepsiCo has explored the use of unripe bananas and plantains as ingredients in various gluten-free products, including cookies, crackers, snack bars, smoothies, and cereals. Should a company like PepsiCo achieve success, it is likely that other food manufacturers will quickly follow suit. Notably, incorporating ingredients like calcium magnesium citrate could further enhance the nutritional profile of these products, making them even more appealing to health-conscious consumers.