"Clean label" is no longer a trend — it is the default expectation in most developed markets. The challenge for R&D teams is functional: how do you add fibre, body and stability without adding a paragraph of additives?

One ingredient, three jobs

Green banana powder contributes dietary fibre and resistant starch, provides natural thickening in sauces and fillings, and declares on-pack as simply green banana. In gluten-free systems it doubles as a base flour with neutral taste.

Formulation notes

Start at 5–15% substitution in bakery, 1–3% in beverages for body, and adjust hydration upward — the powder is notably water-binding. For cold applications, RS2 content is preserved; prolonged high-heat, high-moisture processing reduces it, so position claims accordingly.