Green banana flour entering the ever-growing gluten-free market
The California-based Edward and Sons Trading Company has recently launched organic green banana flour.
Aimed at people who follow paleo and gluten-free diets, the flour has a slightly sweet and fresh taste.
Green banana flour can be used to make bread, pancakes, pastries and pasta.
Sources and properties
Varieties of green bananas are regularly eaten in areas where they grow such as the Caribbean.
Green bananas are starchier and less sweet than yellow varieties and are high in fibre, potassium and vitamin B6.
Selling points
Due to its high levels of resistant starch, green banana flour helps consumers feel satisfied faster.
Because most consumers are familiar with bananas, the company expects that people who want to try gluten-free flour but are uncertain about the taste of sorghum, for example, will readily embrace this new product
Other banana products
Australian Food News has previously reported on banana flour and banana milk.
