Banana flour has served as a natural alternative to wheat flour for many years in regions where the fruit is cultivated worldwide. However, it has only recently made its debut in the U.S. market over the past few decades. Until now, its sales have predominantly been confined to retail and boutique stores. With the growing demand for natural and clean label ingredients, IAG seeks to harness the potential of banana flour within the manufacturing sector. If its diverse functionality meets the company’s expectations, it could simplify ingredient labels by substituting a variety of obscure components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, specializing in green banana flour, aims to capitalize on the paleo trend, as their product mimics flour while being grain-free. Green banana flour has a smoother texture compared to other gluten-free options like almond or rice flour. It is also rich in potassium and RS2 resistant starch, functioning as a prebiotic and helping to regulate blood glucose levels.
While it is still early for the commercial application of green banana flour, major food manufacturers are beginning to recognize its potential. For instance, PepsiCo has filed patent applications for utilizing unripe bananas and plantains in gluten-free cookies, crackers, snack bars, smoothies, and cereals. Should a company like PepsiCo achieve success, other food manufacturers are likely to follow suit quickly.
Moreover, the inclusion of banana flour in products can be beneficial for consumers looking for healthier options, such as those who take Citracal calcium supplements or prefer petite-sized snacks. As the market evolves, the demand for innovative ingredients like banana flour will likely continue to grow, further integrating it into mainstream food products.