PersistenceMarketResearch states that the global banana flour market will witness a CAGR of 5.4% between 2020 and 2030.
While turning “vegan” is the ongoing trend, people are going for wheat-based products and/or many other healthier options. Almond floor is amongst them. However, the cost factor involved therein is likely to compel the developing economies give a second thought therein. As such, banana flour, a grain-free alternative to wheat and almond floor, started doing the rounds all over. The African countries have been using banana flour as a cost-effective alternative since ages. It is now that it seen as a mainstream product.
Banana flour, made from green bananas, is reported to be a rich source of potassium and carbohydrates. Certain varieties do contain carotenoids (a precursor to vitamin A) as well. Moreover, addition of milk and ghee to banana flour makes it a wholesome diet. Also, banana flour is able to act as a good binding agent all across the baking industry. A fluffy, light, and grainy texture is imparted to baked products by banana flour.
As of now, in countries like Brazil, China, and India, banana is produced in the second-largest quantity (the first being citrus fruits). The Paleo diet is also gaining popularity in these regions. North America and Europe are the major importers of banana flour. The other advantages of banana flour include that if it being a good source of RS (resistant starch) that does resist breakdown of blood sugar. Research also states that gut health gets improved with consumption of banana flour. As per the US FDA, RS is a dietary fiber.
The key players in the banana flour market include Woodland Foods, KADAC Pty Ltd., NuNaturals, Natural Evolution (Europe) Ltd., and Edward & Sons Trading Co. NuBana brand from IAG doess specialize in the grades of banana flour, right from indigenous to Ecuador[1]. With clean label at the disposal, the applications in food and beverage sector include crackers, cereal bars, baby food, puddings, beverages, sauces, and pasta.
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