Green Banana Flour is gluten- and wheat-free, and possesses a variety of properties that assist in promoting a healthy lifestyle by incorporating this into a nutritious diet.

Green banana flour contains resistant starch which has the same effect as soluble and in-soluble fibre combined. Its prebiotic qualities assist in gut health because it stimulates the growth of good micro-organisms such as those of the intestinal flora. The research conducted on behalf of M-Pak shows that green banana flour aids diabetics in controlling their blood glucose and insulin levels and has been endorsed by Diabetes SA and the GI Foundation.

It may be used as a substitute to any conventional (including wheat flour) or alternative flour and can be used in any recipe. It has an earthy, non-banana taste and easily mimics the results of wheat flour. The rule of thumb is to use 20 – 30 per cent less in a recipe. It is fat-free, high in fibre and contains no additives or preservatives. Green banana flour has a low glycaemic index and glycaemic load, which makes it a useful ingredient for Diabetics. It is exceptionally valuable when used in baking and is suitable for vegans.

Green banana flour can be used on its own or blended with other flours to make:

Cakes

Waffles

Muffins

Pies and crusts

Bread

Pizza and pasta

Pancakes

Desserts

Wraps

Pastries

Green banana flour can also be used for the following:

Thickener

Smoothies

Sauces

Digestive aid

Sprinkled over cereals or fruit

The product carries the following certification:

Halaal (SANHA)

Kosher

FSSC22000

Green Banana Flour availability and consumer trends

The popularity of green banana flour amongst consumers as an alternative to various flours (including wheat) has been growing, and is supported by diets like the paleo diet. It has even been argued that it could be the next potential superfood. This flour is especially popular in North America, Europe and Australia. M-Pak is one of the first commercially certified manufacturers in South Africa that supplies green banana flour at a sufficient extent to meet local consumer demands as well as to contribute to the availability of the flour internationally.

Lifestyle-related conditions such as diabetes and obesity has encouraged consumers to adopt healthier diets in an attempt to regulate their well-being. This prompted the demand for natural- and gluten-free products that minimalise the risk of excess weight and promote higher energy levels. However, many consumers are switching to gluten-free products as part of a healthier lifestyle and not only due to dietary limitations. The gluten-free market in South Africa is growing as more local consumers are beginning to focus on health and wellness.