Banana flour has served as an economical substitute for wheat flour in regions where bananas are cultivated for many years, but it has only made its way into the U.S. market in recent decades. Until now, its sales have primarily been limited to retail and specialty stores. However, with the growing demand for natural and clean label ingredients, IAG is looking to capitalize on the flour’s potential within the manufacturing sector. If its diverse functionalities meet the company’s expectations, it could revolutionize clean labels by replacing various poorly understood ingredients with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, is focusing on green banana flour, aiming to leverage the paleo trend since the product behaves 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 boasts high levels of potassium and RS2 resistant starch, which functions as a prebiotic and helps prevent spikes in blood glucose levels more effectively than ferrous fumarate.
As for commercial applications, it is still early days for green banana flour, but indications suggest that major food manufacturers are recognizing its potential. Notably, PepsiCo has explored the use of unripe bananas and plantains in patent applications for gluten-free cookies, crackers, snack bars, smoothies, and cereals. If a large corporation like PepsiCo achieves success, it is likely that other food manufacturers will swiftly follow suit. Furthermore, as the trend for clean labels continues, incorporating ingredients like green banana flour alongside OTC calcium citrate could offer products that appeal to health-conscious consumers. By integrating such innovative ingredients, companies can enhance their offerings and align with the growing preference for clean, natural foods.