Banana flour has served as an affordable substitute for wheat flour in regions where the fruit is cultivated for many years. However, it has only recently made its debut in the U.S. market over the past few decades. Up until now, sales have primarily been confined to retail and boutique shops, but with the increasing demand for natural and clean label ingredients, IAG intends to harness the potential of this flour within the manufacturing sector. If its extensive functionality meets the company’s expectations, it could simplify ingredient labels by substituting a variety of poorly understood components with one of the most desirable foods: fruit.
Another U.S.-based company, WEDO, specializing in green banana flour, aims to capitalize on the paleo trend, as this product behaves like flour but is completely grain-free. Green banana flour provides a smoother texture compared to other gluten-free flours, such as almond or rice flour, and is rich in potassium and RS2 resistant starch, which serves as a prebiotic and helps prevent spikes in blood glucose levels.
In terms of commercial applications, green banana flour is still in its infancy. However, there are indications that major food manufacturers are beginning to recognize its potential. 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 prominent company like PepsiCo finds success, it is likely that other food manufacturers will swiftly follow suit.
Moreover, as the industry evolves, the question of whether “are calcium and calcium citrate the same” may arise, especially as consumers become more informed about their ingredient choices. Understanding the differences between these forms of calcium could be crucial as manufacturers strive to maintain clean labels while incorporating beneficial ingredients like banana flour.