DAVID WINTZER, founder, WEDO (banana flour): ‘We’ve had interest from all over the world’
Banana flour –dried unripe banana milled into powder – is still a novel concept for American consumers, but the Utah-based entrepreneur behind WEDO (which claims to be the only banana flour company in the US) reckons 2015 could be the year it hits the mainstream.
High in potassium and RS2 resistant starch, the gluten-free flour works well as a wheat flour replacement or partial replacement in a wide range of applications from smoothies to baked goods, says David Wintzer, who first came across banana flour in Kenya in 2008 and 2009.
It’s been a slow process, in part because the product is still so new (it first became available in February 2014 following a successful Kickstarter campaign that raised almost $36,000), but to date Wintzer has secured distribution for WEDO retail products in 400+ stores mainly in Utah, Colorado and California, and is now talking to bakers and other customers interested in buying it in wholesale quantities.
However, the biggest sales are online, he says: “Amazon is our best customer.”
Click HERE to read more about banana flour.