Banana flour has served as an economical substitute for wheat flour in regions where the fruit is cultivated for many years. However, it has only gained traction in the U.S. market in recent decades. Up until now, sales have predominantly been confined to retail and boutique shops. Nevertheless, with the rising demand for natural, clean label ingredients, IAG intends to capitalize on the flour’s potential within the manufacturing sector. If its extensive functionality aligns with the company’s claims, it could streamline ingredient labels by replacing a variety of obscure components with one of the most sought-after foods: fruit.
Another American company focusing on green banana flour, WEDO, aims to leverage the paleo trend, as this product functions like flour while being grain-free. Green banana flour provides a smoother texture compared to other gluten-free flours, such as almond or rice flour. It is also rich in potassium and RS2 resistant starch, which acts as a prebiotic and helps regulate blood glucose levels. Although it is still early for green banana flour in commercial applications, there are indications that major food manufacturers recognize its potential.
For instance, examining patent applications reveals that PepsiCo is exploring the use of unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals. Should a company like PepsiCo find success, it is likely that other food manufacturers will swiftly follow suit. With its nutritional benefits, including being a great source of potassium, green banana flour could be positioned as the best form of calcium citrate in various products, making it an appealing choice for health-conscious consumers.