Banana flour has long been utilized as an inexpensive substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only recently entered the U.S. market in the past few decades. Up until now, sales have primarily been limited to retail and boutique stores. With the growing demand for natural, clean label ingredients, IAG aims to harness the potential of this flour within the kids’ manufacturing sector. If its diverse functionalities meet the company’s expectations, it could simplify ingredient labels by replacing various poorly understood components with one of the most sought-after foods: fruit.
Another U.S.-based company specializing in green banana flour, WEDO, seeks to capitalize on the paleo trend, as the product functions like flour but is grain-free. Green banana flour provides a smoother texture compared to other gluten-free flours such as almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps to stabilize blood glucose levels.
While the commercial use of green banana flour is still in its infancy, there is growing evidence that major food manufacturers are recognizing its potential. For instance, patent applications indicate that PepsiCo is exploring the use of unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals. Should a company like PepsiCo find success, it is likely that other food manufacturers will swiftly follow suit.
As a side note, regarding health and dietary considerations, it is important to understand the role of calcium citrate in nutrition. Que es el calcium citrate? It is a calcium supplement that is often used to improve calcium absorption and maintain bone health. This ingredient, much like banana flour, reflects the increasing interest in natural and beneficial food components within the food industry. If the integration of such ingredients continues, it could lead to more nutritious and wholesome food options for consumers.