Green Banana Powder: a natural, clean-label texturiser

Girl holding two cookies in front of her eyes
  • Consumers want natural solutions
  • Why
  • What
  • How
  • Tackle your texturising pain points
  • What’s next?
Consumers want natural solutions
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Today, consumers want natural solutions, but they also don’t want great taste to get lost in bad texture. 

Our Green Banana Powder is a natural, clean-label, upcycled alternative to synthetic texturisers that creates consistently creamy and crunchy food experiences. 

Why
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Why

Consumer trends and environmental drivers

How many 
global consumers
say that it is 
important to
avoid food waste?

 

8 in 10

What % of bananas 
go to waste 
because they
don’t meet 
quality standards?

 

30-40%

How many 
global consumers 
say it’s important 
that food and drink
is 100% natural?

 

7 in 10

 

Natural claims appeal

As consumers are more attentive to ingredient listings, natural claims are particularly appealing, being strongly associated with various benefits for the individual as well as for the environment.

Authentic and realness

Consumers want to know the story behind the products they purchase. As natural is a subjective concept, it’s important for brands to validate the claims made on the packaging.

What
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What

Green Banana Powder is a natural, clean-label, functional ingredient with upcycled credentials and a secure supply chain.

High performing and functional
Green Banana Powder is a very powerful texturising ingredient that activates when heated.
Natural and recognisable
Green Banana Powder offers clean, natural labelling and is backed by a long history of consumer recognition.
Upcycled
Green Banana Powder is certified as an upcycled ingredient in the USA.
Added nutrition
Packed with fruit content, Green Banana Powder adds fibre and nutritional appeal to products along with the desired texture and mouthfeel.
How
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How

Green Banana Powder has been proven to naturally add crunchiness and creaminess to a broad range of concepts - from extruded snacks and baked goods to soup and sauce applications.

Woman eating a crisp
Extruded snacks
Replaces modified starch and/or improves mouthfeel in your favourite chewy, extruded snacks.
Creamy soup with shrimps
Soups and sauces
Replaces starches and pectins to thicken and impart a comforting, velvety texture to soups and sauces. Can also offer a fruit content claim.
Yoghurt with a cereal topping with blueberries
Fruit preparations in yoghurt
Improves viscosity, replacing starch and pectin in fruit preparations.
Woman eating a piece of cake
Baked goods
Increases softness of bread, cakes and biscuits, gluten-free starch alternative. Can also offer a fruit content claim.
Tackle your texturising pain points
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Tackle your texturising pain points

Here’s how Green Banana Powder can help

Melissa Assad-Bustillos, PhD, Food Texture Scientist

“The inclusion of Green Banana Powder in extruded snacks was a game changer. When developing our concepts, it acted as texture modulator and helped to reduce the negative mouthfeel impact from adding a high amount of fibres.”

Melissa Assad-Bustillos
PhD, Food Texture Scientist
 

Laure Bonnet, Sensory Scientist

“In extruded snacks, the addition of Green Banana Powder brings a melting mouthfeel while avoiding the roughness and hardness that can be found when using other fibre sources.”

Laure Bonnet
Sensory Scientist
 

What’s next?
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What’s next? 

Book a call with your Givaudan Key Account Manager to connect with one of our experts and find out more about how you could use Green Banana Powder in your next innovation.