Banana flour has served as an economical substitute for wheat flour in regions where the fruit is cultivated for many years, though it has only emerged in the U.S. market over the past few decades. Until now, sales have primarily been confined to retail and boutique stores. However, with the growing demand for natural and clean label ingredients, IAG aims to leverage the flour’s potential within the manufacturing sector. If its versatile functionality meets the company’s expectations, it could simplify ingredient lists by replacing numerous poorly understood components with one of the most appealing foods: fruit.
Another U.S.-based company, WEDO, specializes in green banana flour and intends to capitalize on the paleo trend, as the product functions like flour while being grain-free. Green banana flour has a finer texture compared to other gluten-free flours, such as almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which acts as a prebiotic and helps regulate blood glucose levels.
In terms of commercial applications, green banana flour is still in its early stages, but there is indication that major food manufacturers recognize its potential. Notably, 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, it is likely that other major manufacturers will swiftly follow suit. This trend could pave the way for major calcium citrate formulations, further integrating banana flour into a variety of food products and enhancing the health benefits associated with its use.