Banana flour has long been utilized as an economical substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only recently made its way into the U.S. market over the past few decades. Until now, its sales have mostly been limited to retail and specialty stores. With the increasing demand for natural, clean-label ingredients, IAG is set to capitalize on the flour’s potential within the manufacturing sector. Should its diverse functionality meet the company’s expectations, it could simplify ingredient labels by replacing various lesser-known components with one of the most sought-after foods: fruit.
Another U.S.-based company, WEDO, is looking to leverage the paleo trend, as green banana flour serves as a grain-free alternative to traditional flours. This flour has a smoother texture compared to other gluten-free options like almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which functions as a prebiotic and helps control blood glucose spikes.
Although the commercial application of green banana flour is still in its infancy, there is evidence that major food producers are recognizing its potential. For instance, PepsiCo has explored incorporating ripe bananas and plantains into gluten-free cookies, crackers, snack bars, smoothies, and cereals, as seen in patent applications. If a prominent company like PepsiCo finds success, it is likely that other food manufacturers will quickly follow suit.
Moreover, the nutritional benefits of green banana flour could complement products like calcium citrate, calcitriol, magnesium, and zinc tablets, further enhancing their appeal. The integration of such ingredients in food formulations could offer consumers a more comprehensive nutritional profile, aligning with the growing trend towards health-conscious eating. As the market for green banana flour expands, its role could evolve significantly, not just as a flour alternative but also as a valuable addition to various health-oriented products.