According to the Market Statsville Group (MSG), the global banana flour market size is expected to grow from USD 801.3 million in 2021 to USD 1,424.3 million by 2030, at a CAGR of 6.6% from 2022 to 2030. Banana flour is a powder from green bananas high in dietary fibers, carbs, cellulose, essential amino acids, hemicellulose, and starch. These are also utilized as gluten-free ingredients in a variety of baked goods. Banana flour has emerged as an alternative to wheat flour. Banana flour is manufactured by grinding dried green bananas, resulting in flour rich in resistant starch.
Consumers' growing desire for increased nutritional value in food and novel tastes, textures, and scents is boosting market sales. Alternative flours are gaining popularity, particularly because they are recognized to substitute for the drawbacks of traditional whole wheat or wheat flour. The increased knowledge of the health benefits of banana flour, which is high in fiber, gluten-free, minerals, and vitamins such as zinc, vitamin E, manganese, magnesium, and potassium, is moving the global banana flour sector ahead. It helps control blood sugar levels while lowering cholesterol, improving heart health, and stimulating neuron and muscle activity.
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COVID-19 Impact on the Global Banana Flour Market
The COVID-19 pandemic has disrupted food consumption habits, affecting the banana flour business. The growing popularity of gluten-free goods has raised the demand for banana flour. Despite this, supply chain and trade disruptions caused by the illness epidemic have reduced banana flour output. Consumers gradually embrace healthier eating habits, fueling demand for items like banana flour. Furthermore, the epidemic has altered consumer attitudes regarding food consumption, and selecting healthy components has become a key priority. This encourages the flour food business to turn extra stock in