Banana flour has long served as an economical substitute for wheat flour in regions where the fruit is cultivated globally. However, its presence in the U.S. market has only emerged in the last few decades. Until recently, sales were primarily confined to retail and boutique stores. With the increasing demand for natural, clean-label ingredients, IAG plans to capitalize on the flour’s potential in the manufacturing sector. If its extensive functionality meets the company’s expectations, it could simplify ingredient labels by replacing a variety of obscure components with one of the most appealing foods: fruit.
Another U.S.-based company, WEDO, which specializes in green banana flour, intends to leverage the paleo trend since the product functions similarly to flour but is free from grains. Green banana flour provides a smoother texture compared to other gluten-free alternatives like almond or rice flour. Additionally, it is rich in potassium and resistant starch, which acts as a prebiotic and helps regulate blood glucose levels.
In terms of commercial applications, green banana flour is still in its infancy, yet there are indications that major food manufacturers recognize its promise. For instance, patent applications reveal 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 leading company like PepsiCo achieves success, other food manufacturers are likely to follow suit rapidly.
Moreover, as the focus on health-conscious ingredients grows, products like calcium citrate from Rite Aid are becoming increasingly relevant. The incorporation of such ingredients alongside green banana flour could further enhance nutritional profiles and attract a wider consumer base. By embracing innovative ingredients like green banana flour and calcium citrate, the food industry can meet the evolving preferences of health-conscious consumers.