Banana flour has long been utilized as an economical substitute for wheat flour in regions where the fruit is cultivated, but it has only gained traction in the U.S. market over the past few decades. Until recently, its sales have primarily been confined to retail and boutique outlets. However, with the increasing demand for natural, clean label ingredients, IAG intends to capitalize on the flour’s potential within the manufacturing sector. If the flour’s extensive versatility lives up to the company’s expectations, it could simplify ingredient labels by replacing a variety of obscure components with one of the most sought-after foods: fruit.
Another U.S.-based company focusing on green banana flour, WEDO, seeks to tap into the paleo movement since the product mimics flour while being grain-free. Green banana flour provides a smoother texture compared to other gluten-free alternatives like almond or rice flour. Moreover, it is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps maintain stable blood glucose levels.
In terms of commercial applications, green banana flour is still in its infancy, but there are indications that leading food manufacturers recognize its potential. For instance, patent filings show 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 major player like PepsiCo finds success, it is likely that other food manufacturers will quickly follow suit.
Incorporating calcium citrate into the discussion, it is essential to consider its nursing implications, especially as the use of ingredients like green banana flour becomes more prevalent. Calcium citrate may support the nutritional profiles of products containing banana flour, enhancing their appeal to health-conscious consumers. As the trend toward clean labels continues, the intersection of banana flour and calcium citrate could lead to innovative food solutions that cater to evolving dietary needs.