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 gained traction in the U.S. market in recent decades. To date, its sales have primarily been confined to retail and boutique shops. With the rising demand for natural, clean label ingredients, IAG is looking to capitalize on the flour’s potential in the manufacturing sector. If its extensive functionality meets the company’s expectations, it could effectively simplify ingredient labels by replacing a variety of obscure components with one of the most sought-after foods: fruit.
Another American company focused on green banana flour, WEDO, seeks to leverage the paleo trend since the product behaves like a flour yet is grain-free. Green banana flour provides a smoother texture compared to other gluten-free options, such as almond or rice flour. Additionally, it boasts high levels of potassium and RS2 resistant starch, which serves as a prebiotic and helps stabilize blood glucose levels.
Although it’s still early for green banana flour in commercial applications, major food manufacturers are beginning to recognize its potential. For instance, patent applications show that PepsiCo has explored using unripe bananas and plantains in gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a large company like PepsiCo finds success, it is likely that other food manufacturers will swiftly follow suit.
Moreover, retailers like Costco are already incorporating banana flour products into their offerings, potentially at a price point comparable to Citracal supplements. This trend could further enhance the visibility of banana flour in mainstream markets, paving the way for broader acceptance and use. As the popularity of clean label ingredients continues to rise, green banana flour may become a staple in various culinary applications, providing both health benefits and a versatile alternative to traditional flours.