Banana Flour Market – Global Industry Size, Share, Trends, Opportunity, and Forecast, Segmented By Process (Sun-dried, Freeze-dried, Spray-dried, Others), By Nature (Organic, Conventional), By End Use (Food Industry, Beverages, Household, Pet Food and Feed Industry, Others), By Region & Competition, 2021-2031F

Forecast Period	2027-2031
Market Size (2025)	USD 1.12 Billion
CAGR (2026-2031)	8.53%
Fastest Growing Segment	Organic
Largest Market	Asia Pacific
Market Size (2031)	USD 1.83 Billion

Market Overview

The Global Banana Flour Market will grow from USD 1.12 Billion in 2025 to USD 1.83 Billion by 2031 at a 8.53% CAGR. Banana flour is a functional, gluten-free powder derived from green bananas, widely utilized as a wheat substitute due to its high resistant starch content and versatility. The primary drivers supporting market growth include the increasing prevalence of celiac disease necessitating permanent dietary shifts and the agricultural sector's focus on sustainability by upcycling imperfect fruit to minimize waste. These foundational elements act as long-term stabilizers for the industry, distinguishing them from transient consumer health fads or short-lived dietary trends.

However, the expansion of this sector faces a significant challenge regarding the reliable sourcing of raw materials amidst environmental volatility. According to the Association of Banana Marketing and Export, in 2024, adverse climatic conditions reduced banana yields by approximately 15 percent in key production regions, thereby constraining the surplus volume available for processing. This inconsistency in the supply chain represents a critical impediment that could stifle production scalability and limit the broader adoption of banana flour.

Key Market Drivers

Rising Emphasis on Food Waste Reduction and Sustainable Upcycling is fundamentally reshaping the market as manufacturers monetize agricultural byproducts. Producers are increasingly deploying upcycling infrastructure to convert imperfect fruit, which is often rejected by retailers for cosmetic reasons, into high-value functional ingredients to secure a secondary revenue stream and address climate goals. A tangible instance of this industrial shift is the Turkish enterprise Saledo; according to Erasmus for Young Entrepreneurs, in April 2025, the company established a new production facility with the capacity to upcycle 8.5 tons of surplus bananas per month into flour and chips. This transition from waste management to value creation incentivizes investment in processing technologies and ensures a consistent supply of gluten-free raw material even when export-grade fruit availability fluctuates.

Increasing Incorporation of Alternative Flours in Bakery and Confectionery acts as a parallel catalyst that is driven by the functional versatility of green banana flour in free-from formulations. Beyond simple gluten replacement, this ingredient allows formulators to improve nutritional profiles by retaining moisture and reducing refined sugars without compromising texture. Validating this functional advantage, Foodvalley published a case study in 2025 demonstrating that dessert reformulations utilizing green banana flour achieved 30.73 percent less sugar and over 10 percent more fiber compared to traditional recipes. To support this growing industrial utilization, raw material trade remains robust; according to Fruitnet, in July 2025, Ecuador’s banana exports grew by 5.82 percent in the first half of the year, reaching nearly 200 million boxes and ensuring sufficient biomass availability for both fresh consumption and flour processing sectors.

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Key Market Challenges

The expansion of the Global Banana Flour Market is critically hampered by the unpredictability of raw material procurement caused by intensifying environmental volatility. Since banana flour production typically utilizes imperfect or surplus green bananas that do not meet fresh export standards, the industry operates on a secondary supply tier. When adverse weather or agricultural diseases strike, overall crop yields contract, leading producers to prioritize fulfilling lucrative fresh fruit contracts. This dynamic effectively evaporates the surplus volume required for flour processing, creating severe upstream bottlenecks that prevent manufacturers from maintaining consistent production schedules.

According to the Pilipino Banana Growers and Exporters Association, in 2024, productive cultivation areas in a major growing region plummeted to only 51,000 hectares from an original 89,000 hectares due to persistent disease outbreaks and environmental stress. Such a drastic reduction in arable acreage significantly diminishes the total biomass available for harvest, forcing flour producers to compete for a shrinking pool of raw inputs. This supply insecurity directly impedes the market’s ability to scale, causing price volatility that discourages food manufacturers from integrating banana flour into long-term product formulations.

Key Market Trends

Application as a Clean-Label Binder in Plant-Based Meat Alternatives is accelerating as formulators seek natural hydrocolloids to enhance product texture. This trend is driven by the starch density of banana flour, which effectively binds water and fat, eliminating the need for synthetic additives. According to the journal Foods, May 2025, in the 'Plant-Based Burgers Made with Green Banana Biomass' article, burger formulations containing 50 percent green banana biomass demonstrated the highest initial weight retention of 223 grams compared to traditional plant-based recipes. This data validates the ingredient's capability to improve the structural integrity of vegan patties, fostering its adoption in premium lines.

Adoption in Infant Nutrition and Baby Food Formulations is expanding as parents demand clean-label products supporting digestive health. Brands are incorporating banana flour into cereals to leverage its resistant starch content, which aids in managing gastrointestinal stability. According to Nutrition Reviews, February 2025, in the 'Green Banana Biomass Anti-Obesogenic and Intestinal Function' report, clinical studies indicated that the daily ingestion of 50 to 300 grams of green banana biomass effectively controlled intestinal dysfunction in children. This validation encourages manufacturers to market banana flour-enriched baby foods as therapeutic options for developing digestive systems.

Segmental Insights

The organic segment is anticipated to emerge as the fastest-growing category in the Global Banana Flour Market, driven by rising consumer preference for clean-label and chemical-free food products. This growth is primarily attributed to heightened awareness regarding the potential health risks associated with synthetic pesticides and fertilizers utilized in conventional cultivation. Additionally, rigorous certification protocols established by agencies like the USDA and the European Commission enhance product credibility and trust. Consequently, manufacturers are increasingly incorporating certified organic banana flour into gluten-free and functional food applications to align with these shifting dietary standards.

Regional Insights

Asia Pacific currently holds a dominant position in the global banana flour market, primarily due to the extensive cultivation of raw bananas in major producing countries like India and the Philippines. This abundant availability of raw materials allows manufacturers to maintain consistent processing operations and cost-effective supply chains. Furthermore, rising consumer awareness regarding gluten-free alternatives and resistant starch benefits drives regional demand. Organizations such as the Food Safety and Standards Authority of India play a significant role in establishing food quality standards, which encourages investment in local processing infrastructure and supports the growth of the organized market.

Recent Developments

• In June 2025, Symrise completed a comprehensive upgrade of its production facility in Pasaje, Ecuador, to strengthen its capabilities in the tropical ingredients market. The expansion included the installation of a new drying zone with additional drum dryers and the construction of a modern workshop to foster customer innovation. These improvements were designed to increase the production capacity for banana flakes and powders, ensuring a consistent supply of high-quality, safe natural ingredients for the global baby food, confectionery, and bakery sectors. The investment also focused on enhancing anti-seismic infrastructure and optimizing the working environment for employees at the site.
• In February 2025, Givaudan announced a strategic collaboration with a business unit of Dole Asia Holdings to distribute an upcycled green banana powder. This partnership enabled the expansion of Givaudan's texture solution portfolio, offering a clean-label alternative to synthetic texturizers, starches, and gums for food applications such as soups, sauces, and baked goods. The ingredient, produced from bananas that would otherwise be discarded due to cosmetic imperfections, was highlighted for its ability to enhance viscosity and mouthfeel while supporting sustainability goals. The arrangement established Givaudan as the exclusive distributor of this nature-derived ingredient in key markets across the Americas and Europe.
• In July 2024, the International Agriculture Group (IAG) launched a new green banana flour ingredient distinguished by its high resistant starch content. The product, marketed under the NuBana brand, was introduced with a minimum of 65% RS2 resistant starch, positioning it as a potent prebiotic fiber for the functional food market. The company designed this ingredient to support digestive health and metabolic benefits, such as improved insulin sensitivity, when consumed in specific daily amounts. Target applications for this gluten-free, non-GMO ingredient included beverage mixes, bars, and powders, offering manufacturers a clean-label fruit ingredient that withstands processing while delivering nutritional value.
• In January 2024, the Healthy Life Juices group, an agro-processing entity based in Kenya, launched a nutrient-rich whole green banana flour to address post-harvest losses and expand market opportunities for local farmers. The new product was developed to provide a gluten-free alternative enriched with essential minerals like calcium and magnesium. By utilizing solar drying technology and adhering to strict safety standards, the company successfully extended the shelf life of green bananas from a few days to eight months. This initiative aimed to supply local and regional markets with a versatile, value-added ingredient suitable for various culinary applications, including baking and porridge preparation.

Key Market Players

• Pereg Natural Foods Inc.
• Dr. Food Nutri Industries
• Seawind Foods
• Woodland Foods, Ltd.
• The Divine Foods
• APKA Industries
• Synergy Food Ingredients & Processing B.V.
• Saipro Biotech Private Limited
• LiveKuna
• Diana Food SAS

By Process	By Nature	By End Use	By Region
Sun-dried Freeze-dried Spray-dried Others	Organic Conventional	Food Industry Beverages Household Pet Food and Feed Industry Others	North America Europe Asia Pacific South America Middle East & Africa

Report Scope:

In this report, the Global Banana Flour Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

• Banana Flour Market, By Process:

• Sun-dried
• Freeze-dried
• Spray-dried
• Others

• Banana Flour Market, By Nature:

• Organic
• Conventional

• Banana Flour Market, By End Use:

• Food Industry
• Beverages
• Household
• Pet Food and Feed Industry
• Others

• Banana Flour Market, By Region:

• North America
• United States
• Canada
• Mexico
• Europe
• France
• United Kingdom
• Italy
• Germany
• Spain
• Asia Pacific
• China
• India
• Japan
• Australia
• South Korea
• South America
• Brazil
• Argentina
• Colombia
• Middle East & Africa
• South Africa
• Saudi Arabia
• UAE