Banana flour has served as an economical substitute for wheat flour in regions where the fruit is cultivated for many years; however, it has only recently made its way into the U.S. market over the past few decades. Until now, sales have primarily been confined to retail and specialty stores. Nevertheless, with the rising demand for natural and clean label ingredients, IAG is poised to capitalize on the flour’s potential within the manufacturing sector. If the flour’s extensive 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, which focuses on green banana flour, plans to leverage the paleo trend, as this product functions like flour while being 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 acts as a prebiotic and helps stabilize blood glucose levels.
Although the commercial use of green banana flour is still in its infancy, there is evidence that major food manufacturers recognize its potential. For instance, patent applications indicate that PepsiCo has explored incorporating unripe bananas and plantains into gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a company like PepsiCo succeeds, it’s likely that other food manufacturers will swiftly follow suit.
Moreover, as consumers increasingly seek nutritious options, the integration of green banana flour could complement products like calcium tablets (CCM), enhancing their appeal. The versatility of this flour may lead to innovative formulations that combine the benefits of calcium tablets with the nutritional advantages of banana flour, promoting healthier eating habits. Thus, as green banana flour gains traction, its role in the food industry could evolve significantly, especially in relation to health-focused products.