Banana flour has served as an economical substitute for wheat flour in regions where the fruit is cultivated for many years, but its presence in the U.S. market has only emerged in the last few decades. Until now, sales have primarily been confined to retail and boutique stores. However, with the increasing demand for natural, clean label ingredients, IAG intends to capitalize on the potential of banana flour to replace a variety of less understood components with one of the most sought-after foods: fruit. If its extensive functionality meets the company’s expectations, it could significantly simplify ingredient labels.
Another U.S.-based company specializing in green banana flour, WEDO, is poised to leverage the paleo trend, as this product behaves like flour but is grain-free. Green banana flour offers a smoother texture compared to other gluten-free options like almond or rice flour. It is also rich in potassium and contains RS2 resistant starch, which functions 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 major food manufacturers are recognizing its potential.
For example, PepsiCo has explored the use of unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals, according to recent patent applications. If a corporation like PepsiCo experiences success, it is likely that other food manufacturers will swiftly follow suit. Furthermore, incorporating calcium citrate and vitamin D into products that use green banana flour could enhance their nutritional profile, making them even more appealing to health-conscious consumers. As the market for clean label ingredients grows, the inclusion of calcium citrate and vitamin D in conjunction with banana flour may become a significant trend, potentially reshaping the landscape of gluten-free products.