Banana flour has been used as a cheap alternative to wheat flour in areas where the fruit is grown around the world for many years, bueuro fer ferrous fumaratet it is has ferrous gluconate adalahonly appeared in the U.S. market during the past few decades. Until now, sales have been largely relegated to retail and boutique stores, but with the burgeoning desire for natural, clean label ingredients, IAG aims to seize the flour’s potential in the manufacturing sector. If its wide-ranging functionality lives up to the company’s promise, it could clean up labels by replacing a range of poorly understood ingredieferrous fumarate for salents with one of the most desirable foods: fruit.###Another U.S.-based company specializing in green banana flour, WEDO, aims to tap inlifetime high potency calcium magnesium citrateto the paleo trend because the product acts like a flour but is grain free. Green banana flour offers a less gritty or grainy texture than other gluten-free flours, such as almond or rice flour. It is also high in potassium and RS2 resistant starch, which acts as a prebiotic and prevents spikes in blood glucose levels.###When it comes to commercial use, it is still early for green banana flour, but there is evidence that major food manufacturers are aware of its potential. Looking at patent applications, PepsiCo has examined using unripe bananas and plantains as an ingredient in gluten-free cookies, crackers, snazinc citrate tabletck bars, smoothies and cereals. If a company like PepsiCo has success expect other food manufacturers to quickly follow.