Breakfast that blossoms from waste.
BlossomBite turns banana blossom, a fibre-rich part of the banana plant usually thrown away, into crunchy breakfast flakes with more protein and fibre than standard wheat flakes.
The problem
Good food is lost while nutritious by-products go to waste.
Banana blossom grows on every banana plant and is rich in fibre and macronutrients, yet most of it is discarded as agricultural waste. At the same time, many breakfast cereals rely on refined wheat with little fibre.
of food was wasted worldwide in 2022.
of food available to consumers ends up wasted.
banana blossom and arrowroot flour substitution levels tested in our flakes.
Sources: UNEP Food Waste Index Report 2024; substitution levels from the founding research paper (2025).
How it works
From plant by-product to breakfast bowl.
A simple, scalable process that adds value to what farms already grow.
Source
Banana blossoms are collected from banana plantations as a by-product.
Mill
Blossoms are dried and milled into banana bud flour.
Blend
Banana bud and arrowroot flour replace part of the wheat flour.
Flake
The dough is formed, flaked and toasted into crunchy ready-to-eat cereal.
Product
Better for you, better for the planet.
Tested for chemical, physical and sensory quality against conventional flakes.
More protein & fibre
Flakes with banana bud and arrowroot flour showed a considerable increase in protein and crude fibre.
Zero-waste ingredient
Gives value to an agricultural by-product that would otherwise be discarded.
Natural colour
Banana bud flour gives the flakes a distinctive natural reddish hue, with no added colouring.
Ready in seconds
A convenient ready-to-eat breakfast that absorbs milk well.
Who it's for
Made for mindful breakfasts.
Health-conscious families
A higher-fibre breakfast option for everyday mornings.
Retailers & cafés
A distinctive sustainable product for shelves and menus.
Farms & cooperatives
A new income stream from banana plant by-products.
The research
Formulated and tested in the lab.
- Banana bud flour and arrowroot flour substitute wheat flour at 5%, 10% and 15%.
- Total protein and crude fibre rose considerably compared with the control flakes.
- Water absorption capacity rose markedly; hardness and crunchiness varied by formulation.
- Descriptive sensory evaluation covered colour, odour, texture, flavour and aftertaste.
Rahmadhia, S. N., Sari, M., Wahyudi, M. E., Ibdal, I., Fitriani, A., & Jebreen, A. (2025). Banana Blossom as a Novel Ingredient in The Zero Waste Strategy: Application in Flakes. Vol. 7(4).
Team
Food science with a sustainability mission.
Founded in 2025 by a student team from the faculty below.
Faculty of Applied Professions and Sciences
Food formulation, nutrition analysis and product development.
FAQ
Questions we hear often.
What does banana blossom taste like?
Mild and slightly earthy. Blended with arrowroot and wheat flour, the flakes taste like a wholesome toasted cereal.
Is it gluten-free?
Not yet. Current formulations replace part of the wheat flour. A fully gluten-free version is on our roadmap.
Why is it reddish?
Banana bud flour naturally gives the flakes a reddish hue. No artificial colouring is added.
Can I stock BlossomBite?
Yes. We are looking for retail and café partners for our first production runs.
Start the day with less waste.
Join us as a stockist, supplier or partner and bring BlossomBite to more breakfast tables.