Pasta is already fantastic. It’s been fantastic for as long as we can remember. So when we heard that Banza wanted to make a better pasta, we weren’t even sure what that meant. After chatting with co-founder Brian Rudolph, however, we got a clearer picture. Banza, a pasta made from chickpeas, has double the protein, four times the fiber and nearly half the net carbs of your normal noodles. According to Rudolph all that makes Banza more filling, which helps prevent overeating. With recently launched products, more on the horizon and acceptance into the Chobani Food Incubator, Banza has a lot going on. We asked Brian about the evolution of Banza, the gluten-free movement and the future of the company.
How did you get your start?
I joined a program called Venture for America, the goal is to create jobs through entrepreneurship, and I actually worked at a technology start-up for a year and half before starting my own business. I originally thought I would start a technology business, but there is something about food you don’t get with technology. It’s the connection with the people who are trying your product. It can bring people together. It’s pretty special. I ended up getting roped into food, rather than the tech world, and I haven’t wanted to look back since.