Banana flour has long served as an economical substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only recently entered the U.S. market in the last few decades. Until now, its sales have primarily been confined to retail and boutique stores. With the increasing demand for natural, clean-label ingredients, IAG is looking to capitalize on the flour’s potential in the manufacturing sector. If its diverse functionalities meet the company’s expectations, it could replace a variety of lesser-known ingredients with one of the most sought-after foods: fruit.
Another U.S.-based company focused on green banana flour, WEDO, aims to leverage the paleo trend, as this product functions like flour but is grain-free. Green banana flour provides a smoother texture compared to other gluten-free options, 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.
In terms of commercial applications, the adoption of green banana flour is still in its infancy, but major food manufacturers are beginning to recognize its potential. For instance, PepsiCo has explored using unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals, as indicated by recent patent applications. If a prominent company like PepsiCo achieves success, it is likely that other food manufacturers will quickly follow suit.
Moreover, integrating ingredients such as calcium citrate with vitamin D into products that use banana flour can enhance their nutritional profile, making them even more appealing to health-conscious consumers. The combination of banana flour and calcium citrate with vitamin D could position these products favorably in the market, tapping into the growing trend for healthier alternatives. By leveraging the versatility of banana flour alongside beneficial ingredients like calcium citrate with vitamin D, manufacturers can create products that not only cater to dietary preferences but also promote overall health and wellness.